• Posole de Panz

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    Prep time:
    Cook time:
    Servings: 6 Bowls
    by Unknown Chef
    41 recipes
    The warmth and texture of this dish is a comforting way to put an exclamation point on a fall or winter day. The recipe can be adapted for an electronic pressure cooker by browning the pork stew meat in the cooker and following the steps below. Set pressure cooker to high for 10 minutes. Bring pressure down manually and serve. You can also make the dish in a slow cooker. No need to brown the pork but set the cooker to low for 9 hours.


    • Pork stew meat (1.5 lbs), remove as much fat as possible and cut into smaller squares
    • 1 14.5 oz can of yellow hominy drained and rinsed
    • 1 14.5 oz can of white hominy drained and rinsed
    • 1 onion chopped
    • 1 8 oz or 2 4 oz cans of chopped green chilies
    • 1 10 oz can of mexican diced tomatoes with green chilies (Rotelle)
    • Low sodium/low fat chicken broth (40 oz)
    • 1 T of red chile powder and a quick shake (when browning meat)
    • 1 t of ground cumin and a quick shake (when browning meat)
    • 1 t of red pepper flakes
    • 1 t of oregano
    • 2 limes (optional)


    1. In a six quart cast iron (or similar pot) add a couple swirls of Smart Balance oil
    2. Add the red pepper flakes
    3. Bring the element up to medium high
    4. Add the chopped onion and sweat for about three minutes or so while stirring
    5. Add the pork and the quick shake of chili powder and ground cumin
    6. When the pork is browned add the hominy, mexican diced tomatoes, chicken broth, spices, and stir
    7. Bring the mixture to a boil then reduce to simmer for 45 minutes to an hour (To cover or not to cover is your choice)
    8. Wash the limes. Press them firmly and roll to release the juice
    9. Cut the limes in half
    10. Serve the soup and squeeze some lime juice into the pasole
    11. Mangia!

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