Posole Recipe
Randy Mayor; Lydia DeGaris-Pursell
Enjoy the mixture of spices in this Mexican soup. Top Posole with radishes and tortilla chips for color and texture.


10 servings

Recipe from

Cooking Light

Nutritional Information

Calories 321
Caloriesfromfat 27 %
Fat 9.6 g
Satfat 2.7 g
Monofat 3.7 g
Polyfat 1.6 g
Protein 22.5 g
Carbohydrate 36.1 g
Fiber 5.1 g
Cholesterol 62 mg
Iron 2.8 mg
Sodium 952 mg
Calcium 88 mg


1 1/2 teaspoons salt, divided
2 teaspoons paprika
1 teaspoon black pepper
2 pounds boneless Boston butt pork roast
2 cups chopped onion
3 garlic cloves, minced
1 1/2 cups water
1/4 cup raisins
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (14.5-ounce) can no salt-added stewed tomatoes, undrained
1 (14-ounce) can low-salt beef broth
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (7-ounce) can chipotle chiles in adobo sauce
2 (15.5-ounce) cans golden hominy, drained
1 1/4 cups shredded Boston lettuce
2/3 cup unsalted baked tortilla chips
2/3 cup minced fresh cilantro
2/3 cup thinly sliced radishes


Combine 1 teaspoon salt, paprika, and pepper. Trim fat from pork. Cut pork into 2-inch pieces; trim any additional fat. Combine pork and paprika mixture, tossing well to coat.

Heat a large Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove pork from pan. Add onion and garlic to pan; sauté 3 minutes. Return pork to pan; stir in water and next 7 ingredients (water through chicken broth).

Remove 1 large chile and 2 tablespoons adobo sauce from can; reserve remaining chiles and sauce for another use. Remove seeds from chile; finely chop. Stir chile and adobo sauce into pork mixture. Bring to a boil; cover, reduce heat, and simmer 2 hours or until pork is tender. Remove pork from pan using a slotted spoon; place pork in a large bowl. Shred pork using 2 forks. Add tomato mixture to pork in bowl. Let cool to room temperature; cover and chill overnight.

Skim solidified fat from surface of stew. Combine the stew, remaining 1/2 teaspoon salt, and hominy in a large Dutch oven, and bring to a boil over medium-high heat. Reduce heat; simmer 5 minutes. Ladle 1 cup stew into each of 10 bowls; top each with about 2 tablespoons of lettuce, about 1 tablespoon of chips, about 1 tablespoon of cilantro, and about 1 tablespoon of radishes.

Elizabeth Taliaferro,

Cooking Light

March 2004
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