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Posole (Mexican Soup with Pork and Hominy)

A great soup recipe from Food.com that I made some changes to.
Author Dustbin from Food.com


  • 3 c. cooked pork cut into bite size cubes (pork shoulder is traditional or other pork roast
  • 2 Tbsp. lard or bacon fat
  • 1 large onion chopped
  • 2 cloves garlic peeled and diced
  • 1 tsp. cumin
  • 1/2 tsp. oregano
  • 1/2 tsp. black pepper
  • 2 4 ounce cans diced green chili peppers (or 2 fresh green chili’s seeded and diced)
  • 2 15 ounce cans white hominy, drained and rinsed
  • 1-10 oz. can mild Rotel tomatoes drained
  • 1- 15 oz. can pinto beans
  • 1 quart chicken stock I used about 2 additional cups to thin it down
  • 1 tsp. salt
  • 1/2 cup chopped cilantro garnish
  • lime wedges garnish
  • See other garnishes below


  1. In a large pan, saute the onions in lard or bacon fat until clear. Add the garlic and spices and cook another two minutes.
  2. Add meat, green chili, rinsed hominy and beans. (The beans are not traditional). Cook another two minutes. Pour stock over all. Add salt to taste. Simmer, covered for about 1 hour
  3. Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup. (I served cornbread even though I was trying not to eat bread.)
  4. Garnishes for soup: (whatever you want to garnish with will be great)
  5. Thinly sliced radishes
  6. Thinly sliced jalapeños
  7. Slices of avocado
  8. Sour cream
  9. Cilantro, chopped
  10. Chili powder
  11. Green onions, thinly sliced
  12. Tortilla chips
  13. Romaine lettuce, thinly sliced