Pork Posole

Name: Pork Posole Recipe
Yield: 6 servings
Cuisine: mexican
Ingredients: Good olive oil; 1 1/2 pounds lean, boneless pork loin, 1/2-inch diced; 2 cups chopped yellow onion (2 onions); 1/3 cup small-diced poblano pepper; 2 Holland yellow or orange bell peppers, seeded and 3/4-inch diced; 1 tablespoon minced garlic (3 cloves); 1 teaspoon chili powder; 1/2 teaspoon dried oregano; 6 cups good chicken stock, preferably homemade, simmering; 1 (12-ounce) jar medium salsa verde, such as Goya; 2 (15-ounce) cans white hominy, such as Goya, rinsed and drained; 1 (15.5-ounce) can black beans, such as Goya, rinsed and drained; 3 cups yellow corn tortilla chips, plus extra for serving; Kosher salt and freshly ground black pepper; Lime wedges, sliced or diced avocado, sliced scallions, sliced radishes, grated Cheddar, and sour cream, for serving; Lime wedges, sliced or diced avocado, sliced scallions, sliced radishes, grated Cheddar, and sour cream, for serving

Pork posole is a warming Mexican stew of tender pork loin, hominy, and roasted peppers simmered in salsa verde and chicken broth. It's bold, comforting, and ready in under an hour.

🌍Mexican 🏷️Pork loin 🏷️Soup

Total

Servings

6

Difficulty

Medium

Recipe Source

View original recipe

From Food Network

16 Ingredients

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Instructions

1
Heat 3 tablespoons olive oil in a medium (11-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the pork and saute for 5 to 10 minutes, until lightly browned on all sides. Transfer the pork and any liquid to a bowl and set aside. Heat 2 tablespoons oil in the pot, add the onions, and saute over medium heat for 5 minutes, stirring occasionally. Add the poblano and bell peppers and cook for 5 minutes, stirring occasionally. Add the garlic, chili powder, and oregano and cook for one minute. Return the pork and its juices to the pot.
2
Add the chicken stock and salsa verde and bring to a simmer. Stir in the hominy, black beans, corn chips, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and simmer, partially covered, for 30 minutes, stirring occasionally. Add 1 teaspoon salt, depending on the saltiness of the chicken stock and the chips.
3
To serve, ladle the posole into large soup bowls. Garnish with a squeeze of lime and top with avocado, scallions, radishes, tortilla chips, Cheddar, and sour cream. Serve hot.

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Tips & Notes

Pro tips

Dice the pork into uniform 1/2-inch pieces so it cooks evenly and stays tender throughout simmering.
Sauté aromatics (onion, poblano, bell pepper, garlic) over medium heat until softened before adding broth to build depth of flavor.
Taste and adjust seasoning at the end—add more chili powder, oregano, or salt as needed; posole should be bold.
Serve with traditional toppings: shredded cabbage, radishes, lime wedges, crispy tortilla strips, and avocado for texture and brightness.

Substitutions

Poblano pepper → Anaheim or Hatch pepper (milder option)
Salsa verde (Goya) → store-brand salsa verde or fresh tomatillo salsa (adjust liquid if using fresh)
Pork loin → boneless pork shoulder (increase simmering time to 45–60 minutes for tenderness)
Chicken stock → vegetable broth or low-sodium beef broth (chicken is traditional)

Storage & make-ahead

Store cooled posole in an airtight container in the fridge for up to 4 days; reheat gently on the stovetop over medium heat, adding a splash of broth if needed.

Common Questions

Do I need to use hominy in posole?

Yes, hominy is essential to authentic posole—it's the defining ingredient. Use canned hominy for convenience; drain and rinse before adding.

Can I make posole ahead of time?

Yes, posole tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

What cut of pork is best for posole?

Boneless pork loin works well for quick weeknight cooking. Pork shoulder takes longer but yields more tender, shredded meat for a richer stew.

Can I substitute salsa verde?

Red salsa or enchilada sauce will change the flavor profile to posole rojo. For salsa verde, stick with jarred versions from brands like Goya or Frontera.