Hearty with hominy and chunks of tender pork, pork posole verde is earthy rich and satisfying comfort food. Keeping this pork posole recipe simple with flavor, pass chopped tomato, onions, cilantro, jalapenos and lime wedges at the table to finish.
What is Posole ( Pozole ) Soup?
Pozole or Posole, which meals “hominy” is a traditional soup or stew from Mexican Cuisine. Hominy, is the backbone of this Mexican soup (pronounced puh-soh-lay).
Pozole, a savory, hearty, rather soupy stew that is traditionally made with pork and green chiles.
Hominy is made from whole corn kernels that have been soaked in a lye or lime solution to soften the tough outer hulls. The kernels are then washed to remove the excess solution, the hull, and often the germ. Once cooked, this creates soft kernels of giant corn that float around in your favorite bowl of soup.
The secret to posole is keeping the flavors simple with the hominy being the star of the show. Personalize your posole by adding fresh garnishes passed at the table such as:
- shredded cabbage
- raw chopped sweet onion
- sliced radishes
- chopped avocado
- fresh chopped tomatoes
- chopped cilantro
- lime wedges for squeezing
My posole recipe is totally and completely New Mexico inspired. Let’s take a look.
Posole Recipe With Pork, Traditions
It’s been our tradition to take an annual Fall Colorado Road trip to Estes Park. Mission, relaxation, bird watching and elk watching.
A food “tradition” is in order for an annual event, and that would be this Easy Pork Posole Recipe.
I wouldn’t think of celebrating the Fall season without a steamy bowl of soup. I prepare a big pot of crock pot Posole at home for travel to the cabin. A perfect meal for a cold crisp mountain evening.
Pork Posole is also a wonderful tradition for a Christmas Eve dinner. Served with tamales and a Southwestern Salad, it’s a festive meal. Posole is often served Christmas Eve in Mexico.
Crock Pot Pork Posole Recipe
I personally like making my pork posole verde in the crock pot. But of course don’t hesitate to use a large Dutch oven stove top for beautiful pot of posole.
I highly urge you to use dried hominy. And, if you can get your hands on frozen hominy, even better. Frozen hominy doesn’t need to be soaked overnight like dried hominy. Simply thaw frozen hominy and cook until tender.
The texture of dried posole slow cooked in chicken broth with a ham shank brings you a superior posole experience. But if you insist, (but please don’t) you can use canned hominy.
Use a pork shoulder BUTT for posole. It’s a fattier, well marbled pork roast, which means more flavor. Cook the pork roast and hominy separately and then bringing them together to finish.
Cook the pork shoulder roast the day before you plan on serving the posole. Shred or cube the meat and store it, with the meat juices in a large zip lock bag overnight.
If using dried hominy, soak the hominy overnight in water. Cook the hominy in chicken broth for a couple of hours until tender and fluffy. Then add the pork shoulder roast to finish the dish.
Adding two dried red chile pods brings comfort food to perfection.
I hope you give this pork posole recipe a try and if you do, please come back and give the recipe a star rating and leave a comment about your experience. I love hearing from my readers.
Don’t miss the photos of our trip to Rocky Mountain National Park below the recipe.
More Posole Recipes
Posole Recipe with Pork
- 3 pounds pork shoulder roast
- 4 cloves roasted garlic
- 1 onion sliced
- 2 cups water
- 1 pound dried hominy or 30 ounces canned. Drained.
- 1 quart chicken broth
- 1 bay leaf
- 1 ham shank
- 8-10 Hatch Green Chile roasted, peeled, coarse chopped
- 2 Tablespoons dried Mexican oregano
- 1 teaspoon New Mexico Red Chile Powder or Ancho
- 2 teaspoons ground cumin
- 1 pinch ground cloves
- 2 dried red chile pods Guajillo are easily found
- Salt and pepper
- In a crock pot, place the pork, roasted garlic, onion and water. Cover and cook all day on low until the pork is very tender. Remove pork roast to cutting board. Once cool enough to handle, shred the pork. Place pork in a large zip lock bag. Spoon some of the liquid into the bag, making sure to fish out the onion and garlic. Refrigerate overnight.
- Soak the hominy overnight in enough water to cover by two inches.
- The next morning, drain the hominy and place it in your crockpot. Add chicken broth, bay leaf and ham shank. Cook on low about 3 hours or until hominy is starting to soften.
- Remove the bay leaf. Remove ham shank, let cool enough to shred the meat off the bone. Add the meat from the ham hock back into the crock pot.
- Add the bag of shredded pork along with the liquid, onions and roasted garlic to hominy in crockpot.
- Add chopped chile peppers and spices and season with salt and pepper. Add more water for desired consistency. Float the red chile pods on top of the posole
- Cook on low for a couple more hours. Adjust seasoning. You may want to add more chile powder for a spicier posole.
- Remove chile pods. Ladle the posole into bowls. Pass with the cilantro, onion, jalapeño, chopped tomatoes or even some thin sliced cabbage, and lime wedges at the table. Serve with warm flour tortillas.
- For this easy pork posole recipe, I’ve used dried hominy. You can use canned drained hominy. Just add the pork mixture and the hominy to the crockpot and let it simmer on low or until flavors are married.
- I’ve used a pork shoulder BUTT for this recipe. A fattier pork roast, which means more flavor.
- You can use a pork loin roast, a less fattier roast to avoid this step. Don’t worry, you’ll still have plenty of delicious pork flavor.
Elk Jam. Definition:
A large number of vehicles stopping alongside a road to view elk, becoming so obstructed that they can scarcely move
The definition is just in case you read the title and visualized me preparing something really odd using ground elk meat, pectin, sugar and cute little canning jars.
We’ve just returned from a few days in Estes Park, which is 2-1/2 hours northwest of Denver and just a few miles from the East Entrance to Rocky Mountain National Park. This time of year the population of rutting elk outnumber the population of tourists…but just barely. This is a photo of an elk jam along a roadway in Rocky Mountain National Park. As you can see, they can stop traffic and draw a crowd. Abandoning vehicles, vying for position, cameras clicking, we are officially the Elk Paparazzi.
Remember this guy? Less than a month ago, I posted a photo of this male elk lazily grazing the tundra high above timberline in Rocky Mountain National Park. He seems innocent enough, doesn’t he?
He and thousands of others have now migrated to lower montane meadows, and are are now aggressively involved in the mating season called “the rut”. They often gather alongside roadways in the park offering us excellent close-up views of their yearly ritual…which can certainly be described as a spectacle.
It was interesting to watch this bull show off his impressive herding expertise. Proudly displaying antlers, bugling, and keeping a watchful eye on the females, he was clearly in command. If a female wandered a bit too far for his comfort level, he would lower his head and charge at her. She would calmly saunter back to rejoin the group, acting as if the drama were totally unnecessary. Mission accomplished, harem was closely gathered.
I’ve never seen it, but competition between males can occur. Wannabe studs will challenge another male for his herd resulting in a fierce match, each charging the other using their huge antlers for an intense sparring match. Park Rangers told me they had not seen any conflicts yet this season. I was secretly hoping for a front row seat for a rip-snorting conflict.
The typical bugle of the bull elk is a surprising, distinctive sound that begins deep and resonant, and becomes a high pitched squeal before ending in a succession of grunts. These calls can be heard from just before dusk to dawn.
The elk even invade the town of Estes Park. We came across this small herd grazing along the golf course. It was a little unnerving trying to navigate the walking path in route to a nearby nature preserve. And did I mention we had two small dogs in tow, who thankfully watched in amazement without one growl or bark. We gingerly edged by the group without incident, even though signs warn they can be aggressive if approached too closely and that they “DO NOT TOLERATE DOGS”. I did watch this male charge a fast passing bicyclist. That certainly got our attention and we quickly moved on.
We stayed at a cabin complex, Sunnyside Knoll, just a few miles from the park entrance and enjoyed three days of nature watching, relaxation and scenery. The cabin was nestled up against an impressive rock outcropping called Marmot Ridge. Nestled in the pines, it seemed like the perfect mountain retreat.
I’ll leave you with this shot of Morraine Park in Fall complete with a very small wedding ceremony.
Easy Posole with Pork …It’s What’s for Elk Watching in Rocky Mountain National Park.