Randy Mayor; Lydia DeGaris-Pursell
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


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

speechick2's Review

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.

AnnaSapp's Review

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.

Chandraceta's Review

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!!).