• Pork Posole

    1 vote
    Prep time:
    Cook time:
    Servings: 4-6
    by Patrick Travis
    33 recipes
    An easy, rich, posole. I call out canned enchilada sauce, but if you have time to make one from scratch the posole is even better.


    • 2 lb boneless pork loin cut into 1" cubes (or pork butt)
    • 4 Tb vegetable oil, split
    • 1 28oz can green enchilada sauce
    • 1 28oz can white hominy, drained
    • 1 medium onion quartered and coarsely chopped
    • 1 4.5oz can diced green chilies
    • 3 cloves garlic, minced
    • 1/4 ts cayenne pepper or more to taste
    • Salt & pepper to taste
    • 3 cups water
    • Chopped cilantro
    • Chopped red onion
    • Chopped jalapeno peppers
    • Lime wedges


    1. In a large soup or stock pot brown 1/2 of the pork on all sides in 2 Tb oil and repeat with the second half of the pork and oil.
    2. Add the enchilada sauce, hominy, onions, green chilies, garlic, cayenne pepper, and salt and pepper, and water.
    3. Simmer for about 2 hours or until the pork is tender.
    4. Serve with cilantro, red onion, jalapeno, and lime wedges on the side for garnish..

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