Randy Mayor; Lydia DeGaris-Pursell
Yield
10 servings

Enjoy the mixture of spices in this Mexican soup. Top Posole with radishes and tortilla chips for color and texture.

How to Make It

Step 1

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.

Step 2

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).

Step 3

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.

Step 4

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.

Ratings & Reviews

Amazing

speechick2
December 12, 2015
This has been my go-to posole recipe for a long time .. It is fantastic and I have a friend who asks for me to make it when she comes over . It can get spicy so be aware of the size of the chilies and adjust the adobo sauce amount

AnnaSapp's Review

Chandraceta
February 15, 2014
I had to review this after seeing the 3 star rating. I've been maing this receipe since it appeared and I love it! It's my go-to pork winter recipe. The hominy is a must.

speechick2's Review

AnnaSapp
January 06, 2014
This was just nasty. Nasty, nasty, nasty. I ended up draining off the putrid broth and serving the rest over brown rice with diced avocado and cilantro. But the broth is deadly gross.

Chandraceta's Review

Runbarbirun
December 07, 2008
My husband really loved this, but it was too spicy for me. Next time I will go very sparing on the chiles and wait until the end to add the adobo sauce. I had the butcher cut me some pork stew meat, that way I didn't have to cut up the roast. I used crushed tomatoes instead of stewed. Intead of serving with chips on top I served with warm tortillas for dipping. I also did not do the refrigerating overnight thing (I mean, really!!).