The delicacy of posole is the ears, which are prepared from the head of the pig. This straightforward dish makes use of more ‘acceptable’ ingredients.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 pounds pork loin
- 2 teaspoons salt
- water to cover
- 4 cups hominy
- 2 tablespoons chili powder
- ½ cup shredded cabbage for garnish
- 1 small head cabbage, shredded
- 1 tablespoon onion
- 1 lime, cut into wedges
Instructions
- In a large pot over high heat, combine the pork, salt and water to cover. Bring to a boil and reduce heat to medium low. Allow to simmer for two hours, skimming foam as necessary.
- Remove from heat and take the bones out of the stock. Cool and de-fat the stock. Remove pork from bones and return meat to stock. Add the hominy and chili powder and simmer over low heat for 30 to 45 minutes.
- Serve by placing soup in bowls. Each diner then adds their own cabbage, radishes, onion and lime juice to taste. Eat by dipping spoon deep down to bottom of bowl, lifting to bring up the meat, hominy, soup and layered vegetables.
Nutrition Facts
| Calories | 630 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 143 mg |
| Dietary Fiber | 11 g |
| Protein | 50 g |
| Saturated Fat | 10 g |
| Sodium | 1686 mg |
| Sugars | 7 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I substituted lettuce for cabbage, it was GREAT.
I added reconstituted peppers and green chiles pureed. it’s really good. I also cooked in a power pressure cooker and added all spices while cooking the pork.
Works better if you buy boneless pork loin and cube it
Make it more authentic with a teaspoon of Cayenne pepper powder, tablespoon of ground Comino and one tablespoon of crushed Mexican Oregano. Then it’s crockpot time for 6 hours
I used pork shoulder, but same results just a price difference to me, even though a gourmet chef I’m severely handicapped (broken back) so the income isn’t great right now so sometimes you’ve got to try to create that silk purse from the sow’s ear as it were, I but I enjoyed it I may have used a little more than the prescribed amount of seasonings, but that’s who I am, I love scorpion Chili Peppers, but there not everyone’s cup of tea, but after the way I grew up in various neighborhoods, I I learned more about seasoning than they taught me in chef schooling, I thank you, and Shalom.
Authentic, but this recipe varies from family to family as every recipe does… obviously. I love this version. My Mexican family makes it this way exactly.
One of my favorites!!! I doiuble the recipe and use the leftover pork for shredded tacos the next night!
Thank you so much for this recipe! So easy & tasted just like my mother-in -law’s posole (who is from Mexico). The part of Mexico where she’s from only uses pork, not chicken like someone else said. I served it with tortillas.
I adjusted this recipe. I cooked it in my big crock pot. I used 4lbs of pork shoulder. I cut up the meat into squares but still added the fat and the bone for flavor. Cooked for 2 hours on low. I then used the new mexico chilis (rehydrated and then blended). I used 6 of them and put all of them in my crockpot. Even then the broth tasted really bland. So I added chicken bouillion (the mexican and american kind – not sure if this makes a difference – about 4 cubes worth). I then added red pepper flakes (don’t add too much or this becomes spicy really really quickly). I also added garlic powder (about 2 tbls).
My husband loved it and it was so easy to make.
Bryan B. I have no idea where your from but here in Oaxaca Mexico we don’t make our Posole with pig’s heads 😛 It’s actually made with shreadded chicken meat, not w/ pork – but I love your recipe 🙂
try cooking cooking outside on your grill side burner. LP cooks hotter and quicker. Let the neighbors smell the flavor
This is a wonderful traditional Posole soup! Love it!
I did not try this recipe either…but i have a variation of it that I use…Instead of Chilie powder, I use California chilis and rehydrate them, then puree them and after i boil the pork I add in the pureed chilis by straining them through a fine strainer….until it is a nice dark red. Then I add in the hominy and let it boil for awhile…my fiance LOVES this recipe…and even my 3 year old son asks for more. Is my personal favorite.
This recipe is great! The only things I added were onion and garlic..I cut 1 large onion in 4 pieces and about 6 pcs of garlic and boiled for the last 30 to 45 mins!
needs more flavor. Not very authentic. Add lime wedges on the side with cilantro, chopped cactus, cotija cheese, pureed chili sauce and onion for more flavor. We simmer whole garlic heads in our base.
Very easy to make. Husband states its authentic and very very good. Just like the Posole in California. We live in Michigan.
Good basic recipe, not quite the same, but good. I prefer to use dried new mexico chiles, soak in boiling water to rehydrdate and then puree in blender, and add pureed chile to soup. The cabbage on top is a must!
A very easy version of a traditional Mexican soup. I made this to satisfy my son’s craving for menudo, which I refuse to cook. (The smell of tripe is overwhelming!) My sixteen year old ate 4 bowls for dinner! I used very lean pork. It was really good, and it was even better the next day! (as most soups are!)
I have not tried this recipe but I make posole every year for xmas eve. I garnish with lettuce, sliced radishes, chopped onions, chile flakes, and/or lime. All optional. Lettuce is sliced very thin. Yummy. Had to rate to send this message.
Delicious! I made this receipe with the slightest alteration. the last 30-45 min i simmered it, i put in the soup some cilantro not cut or anything and some lime and oh it was delicious!!!