Easy Pork Posole served in a shallow white bowl garnished with avocado, lime and radish

Posole with Pork

Keeping the stew simple and savory, you can pass chopped tomato, onions, cilantro, jalapenos and lime wedges at the table to add an array of fresh flavors to finish.
Course Pork
Cuisine Southwestern
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Author Lea Ann


  • 3 pound pork shoulder roast
  • 2 cloves garlic minced
  • 1 onion sliced
  • 3 cups water
  • 30 ounced canned hominy white or yellow, drained
  • 8-10 Hatch Green Chile roasted, peeled, coarse chopped
  • 2 Tablespoons dried Mexican oregano
  • 1/2 teaspoon New Mexico Red Chile Powder or Ancho
  • 2 teaspoons ground cumin
  • Salt and pepper


  1. In a crock pot, place the pork, garlic, onion and water. Cover and cook all day on low until the pork is very tender,
  2. Refrigerate overnight.
  3. Strain off the layer of fat that his risen to the top and discard. Remove the pork from the pot and chop or shred into course chunks.

  4. Transfer the pork, liquid, onions, chile and garlic to a large soup pot. Add oregano, cayenne, cumin and salt and pepper. Stir in the hominy, oregano and cayenne and season with salt and pepper. Add more water for desired consistency.
  5. Bring to a low simmer for about 20 minutes so flavors will marry.
  6. Ladle the posole into bowls. Pass with the cilantro, onion, jalapeƱo, chopped cilantro, chopped tomatoes or even some thin sliced cabbage, and lime wedges at the table. Serve with warm flour tortillas.

Recipe Notes