Pork Posole

Pork PosoleRecipe
Photo: Raymond Hom; Styling: Pamela Duncan Silver
Comfort food, Mexican-style.

It's amazing how much flavor there is in such a humble (and, by the way, inexpensive) dish. The star of the soup is hominy, with its chewy texture and toasty-corn character; you'll find it with the Latin foods in the supermarket. Updates were minor: We simply omitted some oil and meat drippings for a cleaner broth.


4 servings

Cost per Serving:

Total time: 1 Hour, 35 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 1 Hour, 35 Minutes

Nutritional Information

Calories 231
Fat 5.5 g
Satfat 1.3 g
Monofat 2.3 g
Polyfat 1 g
Protein 14.2 g
Carbohydrate 30.3 g
Fiber 5.5 g
Cholesterol 27 mg
Iron 2.9 mg
Sodium 581 mg
Calcium 70 mg


1 teaspoon olive oil
12 ounces boneless pork shoulder, trimmed and cut into 1/2-inch pieces
1 cup chopped onion
4 garlic cloves, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon ground red pepper
1/2 cup beer
2 cups unsalted chicken stock (such as Swanson)
1/2 cup salsa verde
1 (28-ounce) can hominy, drained
1/4 cup cilantro leaves
4 radishes, sliced
4 lime wedges


1. Heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add pork; sauté 5 minutes, turning to brown on all sides. Remove pork from pan, reserving 1 tablespoon drippings in pan. Add onion to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Return pork to pan; stir in cumin and pepper. Add beer; bring to a boil. Cook until liquid almost evaporates (about 9 minutes).

2. Add chicken stock, salsa, and hominy; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until pork is very tender, stirring occasionally. Ladle 1 1/3 cups soup into each of 4 bowls. Top each serving with 1 tablespoon cilantro and 1 sliced radish. Serve with lime wedges.


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Also featured in: Cooking Light, March 2011;