Posole is a wonderful family tradition.

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A great dutch oven is the best place for a soup/stew to be born.

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Then you add your toppings.

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Wa la … you have a great hearty meal.


Add more or less broth to make this a soup or a stew, you choose.


1 tablespoon vegetable oil

1 cup chopped yellow onion

2 cloves garlic, minced

1 1/2 pounds  Pork ( sirloin or loin), cut into cubes

1 (15 ounce) can hominy, rinsed and drained

1 (8 ounce) can tomato sauce

2  – 6 cups  rich chicken stock or canned low-sodium chicken broth

2 C. water  – more if desired

1 tablespoon chili powder

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/4 teaspoon salt or to taste

Freshly ground pepper, to taste

1/2 cup chopped fresh cilantro

Garnishes :

Lime wedges

Tortilla chips, crushed over soup

Shredded fresh Cabbage

Chopped Cilantro

Sliced Radishes

Crumbled white cheese (Queso Fresco, Cotija, Monterey Jack)

Chopped green onions

Diced avocados


Preheat oven to 350 degrees F (180 degrees C).

In a Dutch oven over medium-high heat, warm oil.  Add Pork in small batches and brown slowly, set aside in bowl. Then add onion to the pan and brown.  When the onion is done add garlic to brown.  Put the pork back in the pan with the onions and garlic.

Stir in hominy, tomato sauce, stock, water, seasonings and cilantro.

Bake uncovered, until meat is tender and flavors are blended, about 40 minutes. Or simmer on stove for 40 – 60 minutes.

Garnish with lime and other desired toppings.

Serves 4 or more.

One thought on “Posole!

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