Posole (Mexican Soup)
Posole is a hearty Mexican soup featuring tender pork, hominy, and flavorful spices, perfect for comforting gatherings and those who enjoy bold, savory flavors.
Ingredients
- 1/4 cup vegetable oil
- 1/2 pound boneless pork shoulder, cut into 1/2-inch cubes ⓘ
- 1 medium onion, chopped ⓘ
- 1 (30 oz.) can hominy, drained ⓘ
- 1/4 cup chopped celery ⓘ
- 1 tablespoon ground roc chiles (or ground red pepper) ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 small onion, chopped ⓘ
- 1 clove garlic, finely chopped ⓘ
- 1/4 cup all-purpose flour ⓘ
- 1 (15 oz.) can pinto beans, drained ⓘ
- 1/4 cup chopped carrot ⓘ
- 1/4 cup chopped green chiles ⓘ
- 3 cups chicken broth ⓘ
- 1 teaspoon salt
- 1 1/2 teaspoons dried oregano leaves ⓘ
- 1/4 cup snipped fresh cilantro ⓘ
- 1/4 c. snipped fresh cilantro (dried, if not available)
Instructions
- Heat vegetable oil and chopped garlic in a 3-quart saucepan until the oil is hot.
- Coat the pork cubes with all-purpose flour.
- Cook and stir the pork in the hot oil over medium heat until browned.
- Remove the pork with a slotted spoon and drain.
- Add chopped onion, chopped celery, chopped carrot, and chopped green chiles to the saucepan and cook until vegetables are tender.
- Return the browned pork to the saucepan.
- Pour in chicken broth and bring to a boil.
- Add hominy, pinto beans, ground roc chiles, pepper, salt, and dried oregano.
- Reduce heat and simmer uncovered for about 30 minutes, until flavors meld and soup thickens slightly.
- Stir in chopped fresh cilantro before serving.
- Serve hot with lime wedges on the side.
Tips & Substitutions
For a richer flavor, consider using a mixture of pork and chicken. If you can't find ground roc chiles, regular chili powder can work as a substitute. Adjust the spice level by adding more or less ground chiles to suit your taste. Fresh herbs like cilantro enhance the dish, but dried can be used in a pinch. Don't forget to taste and adjust seasoning before serving.
Serving Suggestions
Serve the posole hot, garnished with additional fresh cilantro and lime wedges for a burst of freshness. It pairs beautifully with tortilla chips or warm corn tortillas on the side. For a complete meal, consider serving it alongside a light salad or a dish like Chicken Enchilada Ring from our collection of Mexican recipes.
Storage & Reheating
Leftover posole can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it over medium heat on the stovetop, adding a splash of broth if it thickens too much. You can also freeze the soup for up to 3 months; thaw in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Posole (Mexican Soup) contains roughly 905 calories, with 25g protein, 191g carbohydrates, and 10g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (181% of the Daily Value), and iron (136% of the Daily Value). Note that it is relatively high in sodium, at 2057mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make posole ahead of time?
Yes, posole can be made a day in advance. The flavors will deepen as it sits, making it even more delicious. Just reheat it gently before serving. If you prefer, you can also prepare the ingredients ahead and cook it just before serving.
What type of hominy should I use?
Canned hominy is the most convenient option for this recipe, but you can also use dried hominy. If using dried, you'll need to soak and cook it according to package instructions before adding it to the soup.
Is there a vegetarian version of posole?
Absolutely! You can make a vegetarian posole by substituting the pork with mushrooms or a plant-based protein like tofu. Use vegetable broth instead of chicken broth and add extra beans or vegetables for heartiness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).