Pork Posole

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This pork posole recipe is a delicious and hearty Mexican dish that will warm you up on a chilly day. Made with tender chunks of pork, hominy, and a flavorful blend of spices, this traditional soup is packed with savory flavors. Whether you're hosting a gathering or simply craving a comforting meal, this recipe is sure to be a hit.

Keywords: pork posole, Mexican dish, hearty, savory flavors, comforting meal.

Pork posole recipe details

Pork posole recipe, recipe Rating: 4.5
Number of votes:97

A thick, hearty Mexican soup made of pork and broth, hominy, onion, garlic, chiles and cilantro and served with shredded lettuce or cabbage, radishes, onions, cheese and cilantro as optional additions at the table.
Ready in: 2 hours 35 mins

Ingredients

Serves: 8

• 1 1/2 pounds bone-in pork loin chops
• 1 1/2 pounds meaty pork neck bones
• 1 chopped small onion
• dashes of salt
• 1 tablespoon black pepper
• 1 tablespoon ground cumin
• 1/2 teaspoon oregano
• 3 peeled garlic cloves
• 2 tablespoons oil
• 4 chopped garlic cloves
• 1 chopped small onion (half for recipe, half for garnish)
• 2 tablespoon chili powder
• 2 tablespoon ground cayenne or red pepper
• 3 (14.5 ounce) cans hominy, drained
• 1 (4 ounce) can diced chiles
• 4 medium jalapenos
• 3 large Ancho peppers
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 peeled clove of garlic
• 1 tablespoon chopped onion
• 1 bunch fresh cilantro
• Garnish:
• Shredded green cabbage or lettuce
• Lime wedges for squeezing
• Chunks of avocado
• Sliced radishes
• Strips of corn tortillas (either fried or not)
• Cheese
• Chopped cilantro
• Chopped green onion

Preparation method

Prep: 20 mins | Cook: 2 hours 15 mins

1. Stack the pork chops in the center of a 5 quart Dutch oven as if you were placing a roast there instead. Surround the chops with the meaty pork neck bones. Throw in the 1 small chopped onion over meat and sprinkle with salt. Add the black pepper, cumin, and oregano. Place the 3 whole garlic cloves in the pot and slightly cover everything with water.
2. Bring to a boil, skim off all foam, then cover and reduce heat to a simmer. Simmer for 45 minutes.
3. Remove pork from broth and separate meat from the bones. Cut the meat into 1 inch pieces, set aside. Set the broth aside, allowing it to cool slightly so as to remove any fat or grease that rises to the surface.
4. Saute the chopped garlic and half the onion in the oil until it softens. Add the meat, chili powder, and cayenne pepper. Stir till blended and add to reserved pork broth.
5. Stir hominy, can of chiles, 3 diced jalapenos, and the leaves of 15 stems of cilantro(chopped) into the broth. If the broth doesn’t cover the ingredients by at least an inch, then add chicken stock until it does.
6. Bring soup to a boil again, then cover and reduce heat to simmer for 30 minutes.
7. Meanwhile, boil the jalapeno and Ancho peppers until they are soft. Place in a blender 1 1/3 cups of water, the 1 tablespoon salt, 1 tablespoon pepper, clove of garlic, 1 tablespoon chopped onion, leaves from 10 stems of cilantro, and the softened peppers. Liquefy the mixture and add to the soup.
8. Stir in the pepper sauce and continue to simmer for another 45 minutes or until all ingredients are tender and melded. Remove any additional grease that has surfaced and salt to taste.
9. Serve in deep soup bowls and add your personal garnishes.