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Posole Recipe

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 8 - 10 servings
Course: Main Course
Cuisine: Mexican

Ingredients

  • ½ onion stuck with 2 cloves
  • 2 cloves garlic peeled
  • 1 cup green chilies canned, chopped
  • 1 whole jalapeños canned or fresh, chopped (optional)
  • 1½ pounds pork shoulder
  • 5 peppercorns
  • ½ teaspoon whole cumin seed
  • 1 pince oregano
  • 1 onion peeled and chopped
  • 2 cloves garlic chopped
  • 2 tablespoon oil
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne
  • 31 ounces hominy 2 - 15.5 ounce cans
  • 4 cups pork broth from cooking pork shoulder

Instructions

    Cup of Yum
  1. Prepare the ½ onion with the 2 cloves. Chop the green chilies and jalapenos if you are using them. Drain the hominy and rinse. Now you are ready to start cooking.
  2. Place the pork in a large saucepan and just cover with lightly salted water.
  3. Add the clove studded onion, 2 cloves of garlic, peppercorns, cumin seed, and oregano.
  4. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes. Remove meat and broth, reserving both.
  5. Sauté the chopped onion and garlic in oil until translucent. Add the remaining spices, stir for a minute. Cut the reserved pork into 1 inch cubes and add to the pan.
  6. Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock), green chilies and jalapenos (optional).
  7. Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender. If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
  8. De-grease the posole, taste for salt, and serve in soup bowls.

Notes

  • This is a delicious recipe and well worth the effort to make.