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Posole — Pork and Hominy Stew




Photo © Molly Watson

Posole is a super easy and amazingly tasty stew made with pork, dried chiles, and hominy. Top it with cilantro, green onion, shredded radishes, and/or shredded cabbage (or even this tasty Lime Cumin Cole Slaw) to taste and serve with warm corn tortillas to soak up the spicy, flavorful broth.

Canned hominy works fine here. If you want to start with dried, cook it in salted water until just tender (about 2 hours), drain, and then use as directed in the recipe below.

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours, 5 minutes

Yield: Makes 6 servings


  • 2 lbs. pork for stewing (stew meat, shoulder or butt cut into chunks)
  • 3 cloves garlic
  • 3 dried red New Mexico chiles or other large, somewhat mild, dried red chiles with stems and seeds removed
  • 2 tsp. salt plus more to taste
  • 6 cups cooked hominy (canned works fine)
  • 1 tsp. dried Mexican oregano


  1. Put pork in a large pot and cover with cool water. Add garlic, chiles, and salt. Bring to a boil. Reduce heat to maintain a steady simmer, cover, and cook until pork is fork tender, about 90 minutes.
  2. Add cooked or canned and drained hominy and and oregano. Continue cooking until flavors blend and pork is very tender, another hour. Add additional water to keep ingredients covered as necessary, returning mixture to a boil and reducing back down to a simmer as necessary.
  3. Taste broth and add more salt as necessary. Serve posole in deep bowls and let everyone top with minced cilantro, chopped green onions, shredded radish, or shredded cabbage as they like.

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