Posole, Pork and Hominy Soup

September 28th, 2009 by katie

I purposely made extra carnitas last week so that I could make posole as it got cooler.  Posole is a Mexican soup made with pork and hominy that, like tortilla soup, is served covered with bright fresh flavors like cilantro, chopped tomatoes, chopped avocados, cheese, sliced radishes, and sour cream.  You get the deep, hearty flavors of a pork stew paired with creamy, cool, and crisp veggies-customizable any way you like it!

Posole

serves 8, prep 10 min, cook 2 hours (or longer in crock pot), adapted from Recipezaar
  • 2 tbsp butter or bacon fat
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 jalapenos, seeded and diced
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp black pepper
  • 3 cups cooked pork, like carnitas
  • 1 cup roasted green chilies (canned or fresh), diced
  • 2 (15 oz) cans white hominy, drained and rinsed
  • 1-2 qts chicken or pork stock to cover
  1. Melt butter or fat over medium heat and add onion, garlic, jalapeno, and spices.
  2. Saute until veggies are soft.
  3. Add pork, green chilies, and hominy.
  4. Add stock to cover and simmer soup for about 2 hours or until flavors are well combined.
  5. Serve with desired garnishes.

I actually made this in the crockpot by sauteing the veggies then adding everything to the crock pot and cooking on low until we were all home and ready to eat (about 7 hours).  The pork is already cooked and tender so you can cook this as long or as little as you want.  If you want to defat the soup, chill it over night in the fridge then remove the solidified fat from the top and reheat.

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Posted in Budget, Easy, Main Dish

15 Responses

  1. Kristin

    I’ve been wanting to try making posole! I have seen so many variations its hard to choose one… yours looks delicious!!

  2. Chuck

    OMG, that photo is mouthwatering!! I can taste it just looking at it. Wonderful!

  3. brittany

    you’ve got me praying for cold weather this week!

  4. Melissa

    I have leftover carnitas right now too! I never would have thought about this, though I can’t believe why not. I mean, I have a couple of local places bookmarked so I can try posole one of these days. Duh, I should just make it myself! :P

  5. Melissa

    I just came back to reprint this to take home and noticed the other ingredients – I have two jalapenos left from the weekend and roasted Hatch chiles in the freezer. I think you’re psychic. ;)

  6. Memoria

    This dish looks great! My girlfriend’s mother makes Pozole (I’ve never seen “Pozole” spelled with an “s”) around Christmas and during other special events. Thanks for this recipe!

  7. noble pig

    This looks amazing…I love soups like this…especialy posole!

  8. cherie

    Cudos to you–this posole is just delicious!

  9. brittany

    made this for dinner a few weeks back. it wasn’t as spicy as i hoped it would be, so added a heavy dosage of sriracha and chowed down. the boy (who literally chokes down most of my cooking) happily proclaimed it to be the best soup he’s ever had and called dibs on the left overs (which he ate for breakfast, lunch AND dinner the next day).

    thanks to you, he now has reason to trust a skinny cook!

  10. Posole: Pork and Hominy Soup : The Noshery

    [...] so I made a mental note find a recipe and try it.   When I went I my search I found a recipe on Chaos in the Kitchen, which gave me the idea of the slow cooker which brings us here today.  I credit her with the seed [...]

  11. Dj

    Can you sub hominy with something else?

    You could add corn or white beans in place of the hominy. -Katie

  12. Susan

    Please provide a print version on your site. I’d rather not have to print 5 unusable pages and the picture to get at the recipe.
    Thanks!

  13. jen

    Susan….you can’t copy and paste and then print? That’s what I do!
    hth

    Jen

  14. Kimberly

    I have been looking for posole recipes to try because my old one has never been challenged and I’m a bit competitive that way. So I decided to make your recipe. I had cooked up some pork shoulder last week and made broth from the bits and bones. I only had a few days to find a soup to make from that great broth.

    I can’t imagine sacrificing my precious carnitas to a soup so I opted to use the bargain cut pork sirloin chops I got on sale last week. (How could I resist pork chops for $1.70?) I simply diced the raw meat and sauteed it for a few minutes in with the garlic, onion, spices, hominy, and chiles before I added the broth. It turned out wonderful!

  15. Trudy

    I have had Pozole in Mexico, New Mexico, Colorado, & Arizona. Living in Florida now, not easy to find a recipe, the ingredients like Hominy, or anyone who knows what I am saying when I mention “Pozole”.
    I found a couple recipes, combined them, had a piece of Pork Loin, could not find my stash of Hominy, the only hominy I could find was in a little can. Publix my local grocery market was stumped when I asked for it. Last night I went back to Publix, and there was huge cans – 29 oz Hominy. Evidently my request did not fall on deaf ears. I found the local import store “Bravo Supermarket” does not carry anything for Pozole even though almost all speak Spanish in the market. They are more trending to the Puerto Rican populous.
    I now have my version of “Pozole” in my slow cooker, and it will be ready in a about six hours. I made my ‘Pozole’ from scratch. I used several canned ingredients: Hominy, tomatoes diced with Green Chiles, 2 cans – mild enchilada sauce, green chiles – lg can, etc. I sauteed the pork loin, onions, red pepper, yellow squash, jalapeno, garlic, spices, etc. Adding all to the slow cooker in batches as I cooked them up. I am curious how it will turn out.

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