Posole

This hearty Posole is a comforting classic featuring tender pork chunks simmered with hominy until fork-tender. The broth is enriched with garlic, onion, oregano, and dried red chili pods, creating a rich, aromatic base that is both warming and satisfying. Its the perfect dish for cold evenings or festive gatherings, offering a robust texture from the chewy hominy and melt-in-your-mouth meat. Served with fresh toppings like radishes, cabbage, and lime, it balances spice and comfort beautifully. A true family favorite that brings authentic home-style flavor to your table.

Cooking Method: Boiling, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 1017.8

Description

This hearty Posole is a comforting classic featuring tender pork chunks simmered with hominy until fork-tender. The broth is enriched with garlic, onion, oregano, and dried red chili pods, creating a rich, aromatic base that is both warming and satisfying. Its the perfect dish for cold evenings or festive gatherings, offering a robust texture from the chewy hominy and melt-in-your-mouth meat. Served with fresh toppings like radishes, cabbage, and lime, it balances spice and comfort beautifully. A true family favorite that brings authentic home-style flavor to your table.

Ingredients

2 lbs Pork roast,cut in chunks
1/2 lbs Pork rinds (skins)
2 whole Pork shanks or pigs feet
1 tablespoons Salt
2 cups Posole
1 teaspoons Oregano
2 whole Cloves garlic, mashed
2 tablespoons Chopped onion
4 whole Red chili pods,remove seeds

Directions

1
Place pork roast chunks, pork rinds, and pork shanks or pigs feet into a large stockpot or kettle.
2
Add approximately 5 quarts of water, or enough to fully cover the meat by an inch.
3
Add 1 tablespoon of salt and bring the pot to a rolling boil over high heat.
4
Reduce heat to medium-low and simmer for about 1.5 hours until the meat is tender.
5
Skim off any excess grease from the surface of the broth and set the broth aside.
6
Remove the cooked meat from the broth and set aside; reserve the liquid.
7
Rinse the dried posole (hominy) kernels thoroughly under cold water until the water runs clear to remove any residual lime.
8
Place the rinsed posole in a separate large pot and cover with fresh water.
9
Bring to a boil and cook until the posole kernels have popped open and are tender, about 45-60 minutes.
10
Drain the cooked posole and return it to the main pot with the reserved meat broth.
11
Add the cooked pork meat, rinds, and shanks back into the pot with the posole.
12
Stir in the oregano, mashed garlic, chopped onion, and red chili pods.
13
Simmer the mixture gently for an additional 30 minutes to allow flavors to meld.
14
Taste and adjust seasoning with more salt if needed.
15
Serve hot as a main dish with hard rolls, tortillas, or crackers.
16
Offer additional red chili sauce, radishes, cabbage, and lime wedges at the table for customization.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1017.8kcal

% Daily Value *
Total Fat 52.0g80%
Saturated Fat 15.9g80%
Cholesterol 221.6mg74%
Sodium 2486.2mg104%
Total Carbohydrate 63.5g22%
Dietary Fiber 35.0g140%
Sugars 8.5g
Protein 91.0g182%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If dried posole is unavailable, substitute with 2 cans of hominy; rinse and add directly to the meat broth without pre-cooking.

Pork rinds, shanks, or feet can be omitted for a simpler version, though they add traditional texture and flavor.

Optional: Add one can of diced tomatoes during the final simmer step to enhance the broth's acidity and flavor.

Keywords: posole, hominy, pork stew, mexican food, comfort food, slow cooker, stew, spicy, traditional, homemade, dinner, winter, meat, broth, simmered, garlic, onion, chili, oregano, family meal

Read it online: https://www.chefs-mate.com/recipe/posole/