Mexican Posole


by: The Front Porch Gourmet

Many, many years ago, a great friend brought this dish over to the house and introduced me to Posole. It was a life changing experience y'all. Years later, another friend helped me create this recipe by sharing her family's recipe and sending authentic red chilis. This is truly a meal created through friendships. I hope this recipe does the dish justice.


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serves: 12

3 pounds pork – Slow cooked in the crock pot and cut into bite sized pieces (I used a shoulder)

2 cans Hominy, rinsed

4 oz Chili Pods, seeds & stems removed – Lightly roasted with olive oil until softened and PUREED (If the puree is thick, it can be thinned with some of the stock or water)

8 cups Beef Bouillon or Beef Stock

1 bunch of Cilantro, chopped – Reserve 1/4 cup for garnish

1 large diced Red Onion – Reserve 3 tablespoons for garnish

1 tbsp Oregano

1 tbsp Garlic

1 tbsp Red Pepper Flakes

Salt & Pepper to taste

Additional Garnish:

1/4 cup Diced Radishes

Sliced Jalapeno

1 sliced Avocado

Lime wedges

Diced Tomatoes

Thinly sliced Red Cabbage

Nutrition Facts
Mexican Posole

Servings Per Recipe: 12

Amount per Serving

Calories: 327

  • Total Fat: 17.2 g
  •     Saturated Fat: 4.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 65.8 mg
  • Sodium: 1630.9 mg
  • Total Carbs: 11.7 g
  •     Dietary Fiber: 3.3 g
  •     Sugars: 2 g
  • Protein: 31.4 g

how is this calculated?

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1.  Bring beef stock or water and beef bouillon to a boil. Add chili puree, pork, onion and all spices and herbs. Bring to a simmer and allow to cook for about 20 minutes. Add the hominy. Let cook another 15 minutes. Serve with garnishes in a tostado shell.

Cooks' note:
This is the red chili version of Pozole. There are other versions using tomatillos and green chilis.

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