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braising Tex-Mex
Posole Recipe-3552

Photo by: Joseph DeLeo
Comments: 0


Traditionally, this dish is made with dried posole and a pork shoulder. The posole can take as long as five hours to cook, by which time the meat and chiles have become extremely tender. This version uses easy-to-find canned hominy and still gets better as you cook it longer.

Yield: 6 to 8 servings



  • 1¼-pound pork shoulder, cut into slices (bones included)
  • ½ cups roasted green chiles, chopped
  • 3 garlic cloves, minced
  • 1 cup chopped onions
  • 2 tablespoons crushed red chiles
  • One 30-ounce can pozole blanco (white hominy)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • Salt

Garnish plate:

  • Lime wedges
  • Sliced radishes
  • Chopped onion
  • Chopped fresh cilantro
  • Baked tortilla strips


Bring 6 cups water to a boil and add the pork. Cook for 10 minutes. Reduce the heat to a simmer and add the rest of the ingredients (except the garnish). Salt to taste. Cook, covered, for 1½ to 2 hours (or longer), stirring and adding water if needed. Serve in soup bowls.

Pass around a plate of garnishes for everyone at the table to add to their soup.

© 2004 Robb Walsh

Note from Cookstr's Editors

Nutritional information is based on 8 servings, includes 1/8 teaspoon of added salt per serving, but does not include roasted green chiles or garnish plate ingredients. For nutritional information on roasted green chiles, please follow the link above.


Nutritional Information

Nutrients per serving (% daily value)

256kcal (13%)
33mg (3%)
3mg (4%)
9mcg RAE (0%)
50mg (17%)
559mg (23%)
5g (23%)
14g (21%)
2mg (10%)

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