• Mexican Pozole I (Posole)

    1 vote
    Mexican Pozole I (Posole)
    Prep: 15 min Cook: 60 min Servings: 8
    by Salad Foodie
    406 recipes
    A hominy stew with pork or chicken, this soup can usually be found where Mexican food is popular. Has a nice “heat” to it, and as with most stews, flavors enhance next day. This recipe is based on one from the Las Palmas website and requires about 1 hour of cooking. A second version of posole is posted (see "Useful Links" below.)


    • 1 tablespoon canola oil
    • 2 pounds pork shoulder (or boneless chicken thighs or breasts), trimmed and cut in bite-size pieces
    • 2 large onions, chopped
    • 6 cloves garlic
    • 1 14.5-ounce can chicken broth
    • 2 cups water
    • 1 29-ounce can Mexican style hominy
    • 1 28-ounce can red chile sauce ( I used Las Palmas Red Enchilada Sauce)
    • 1 4-ounce can diced green chiles
    • 1 teaspoon dried oregano
    • Chopped cilantro for garnish
    • Tortilla pieces for garnish


    1. Heat oil in stock pot; add pork (or chicken), onions and garlic. Cook stirring frequently about 12 minutes until meat is cooked through.
    2. Stir in broth, water, hominy, enchilada sauce, green chiles and oregano; bring to a boil.
    3. Reduce heat to medium-low and cook stirring occasionally 40-45 minutes or until stew thickens slightly.
    4. Serve with cilantro and tortilla pieces for garnish as desired. Serves 6-8.

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    • judee
      Mexican recipes are intriguing, I love a good Mexican Soup

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