Posole Mexican Soup with Pork and Hominy
Warm, hearty, and bursting with authentic Mexican flavors, this Posole Mexican Soup with Pork and Hominy is a vibrant bowl of comfort that’s perfect for any occasion. Tender chunks of pork shoulder simmer to perfection in a rich, smoky broth infused with dried guajillo and ancho chiles, aromatic garlic, and earthy spices like oregano and cumin. The addition of hominy gives the soup its signature texture, while a medley of fresh garnishes like crisp radishes, shredded cabbage, chopped cilantro, and a splash of lime juice add layers of freshness and crunch. Serve it with tostadas for a satisfying, crowd-pleasing meal that feels like a celebration in every bite. Whether you’re looking for an authentic Mexican recipe or simply crave a soul-soothing soup, this posole delivers unbeatable flavor and tradition.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder or pork butt
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 cloves Garlic cloves
- 1 medium White onion
- 4 pieces Dried guajillo chiles
- 2 pieces Dried ancho chiles
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 2 leaves Bay leaves
- 8 cups Chicken broth
- 30 ounces Canned white hominy
- 2 tablespoons Vegetable oil
- 5 pieces Radishes (for garnish)
- 2 cups Cabbage (shredded, for garnish)
- 1 piece Lime (cut into wedges, for garnish)
- 0.5 cup Cilantro (chopped, for garnish)
- 8 pieces Tostadas (optional, for serving)
Instructions
Cut the pork shoulder into 2-inch cubes and season with salt and pepper. Set aside.
Peel and smash the garlic cloves. Cut the white onion in half, reserving one half for the broth and finely dicing the other half for garnish.
Remove the stems and seeds from the dried guajillo and ancho chiles. Toast the chiles in a dry skillet over medium heat for 30 seconds per side until fragrant, but not burned. Transfer the chiles to a bowl and cover them with hot water. Let them soak for 20 minutes.
In a large soup pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the pork cubes and sear on all sides until browned. Remove the pork and set aside.
In the same pot, add half the onion and smashed garlic cloves. Sauté until fragrant, about 2 minutes.
Return the seared pork to the pot. Add chicken broth, oregano, cumin, and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the pork is tender.
While the pork simmers, drain the soaked chiles and transfer them to a blender along with 1 cup of the cooking broth from the pot. Blend until smooth, then strain the chile mixture through a fine-mesh sieve to remove any solids.
Once the pork is tender, add the strained chile sauce and the canned hominy (drained and rinsed) to the pot. Simmer for another 30–45 minutes to allow the flavors to meld.
Taste the soup and adjust seasoning, adding more salt as needed.
Serve the posole hot, garnished with thinly sliced radishes, shredded cabbage, chopped cilantro, diced onion, and a squeeze of lime juice. Offer tostadas on the side for dipping or crunching.
Nutrition Facts
Calories |
4768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.9 g | 356% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 12956 mg | 563% | |
| Total Carbohydrate | 363.6 g | 132% | |
| Dietary Fiber | 64.6 g | 231% | |
| Total Sugars | 21.3 g | ||
| Protein | 223.7 g | 447% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 755 mg | 58% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 6948 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
