Posole, Tex-mex Style

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

This is a good Tex-Mex recipe for a hearty soup to warm you on a cold winter day. It was first printed in the Junior League Cookbook in the city in which I live. It tastes better the longer it cooks. You can use a crock-pot to cook it. I prefer the hot green chilies, but I was raised on Tex-Mex food and must have a cast iron stomach! I usually serve this with grated cheese on top and cornbread. This soup freezes well.

Ingredients Nutrition

Directions

  1. Heat vegetable oil in deep kettle.
  2. Brown the pork and chopped onion in oil.
  3. Add remaining ingredients and simmer for several hours.

Reviews

(2)
Most Helpful

Excellent! I added 1 chipoltle pepper and sprinkled the meat with about 1 T chili powder as it was browning. I also substituted 1 can of chicken broth for some of the water. It is even better the next day, if there is any left!

m0m December 24, 2008

I just recommended this recipe to someone and realized I haven't rated it yet. I loved it and put it my Zaar cookbook where only the recipes I will definately make again go! Thanks for sharing.

LizAnn April 07, 2005

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