Posole (Mexican soup with pork and hominy)

Yield: 10 servings ( Serving Size: 1 cup )
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  • 3 cup(s) pork tenderloin cubed
  • 2 tablespoon(s) olive oil
  • 1 onion - large chopped
  • 2 garlic cloves peeled and diced
  • 1 teaspoon(s) cumin (ground)
  • 1/2 teaspoon(s) oregano (ground)
  • 1/2 teaspoon(s) black pepper
  • 2 can(s) diced green chili peppers (4 oz cans)
  • 2 can(s) hominy (15 oz - I use one white and one yellow) drained and rinsed
  • 2 can(s) cooked pinto beans (I used canned with jalapenos)
  • 1 quart(s) chicken broth
  • 1 tablespoon(s) Emeril's Original Essense
  • 1/2 cup(s) cilantro (fresh chopped) for garnish if desired
  • 2 whole(s) lime wedges (for garnish if desired)
  • 1 bag(s) fritos (for garnish if desired)
  • 1 jalapeno peppers (fresh chopped for garnish if desired)
  • buttermilk


  1. 1. Season cubed pork with Emeril's Original Essense.

  2. 2. Saute onions in large dutch oven with heated olive oil.

  3. 3. Add pork and garlic and brown.

  4. 4. Add green chili, rinsed hominy and beans.

  5. 5. Cook several minutes.

  6. 6. Pour chicken broth over and stir.

  7. 7. Add salt to taste.

  8. 8. Simmer, covered about 1 hour.

  9. Great to freeze for re-heating later in individual servings!
January 2012

This recipe is a personal recipe added by cyndemmm and has not been tested or endorsed by MyRecipes.

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