Mexican Pozole I (Posole) Recipe

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1 vote | 6987 views

A hominy stew with pork or chicken, this soup can usually be found where Mexican food is popular. Has a nice “heat” to it, and as with most stews, flavors enhance next day. This recipe is based on one from the Las Palmas website and requires about 1 hour of cooking. A second version of posole is posted (see "Useful Links" below.)

Prep time:
Cook time:
Servings: 8


Cost per serving $4.50 view details
  • 1 tablespoon canola oil
  • 2 pounds pork shoulder (or boneless chicken thighs or breasts), trimmed and cut in bite-size pieces
  • 2 large onions, chopped
  • 6 cloves garlic
  • 1 14.5-ounce can chicken broth
  • 2 cups water
  • 1 29-ounce can Mexican style hominy
  • 1 28-ounce can red chile sauce ( I used Las Palmas Red Enchilada Sauce)
  • 1 4-ounce can diced green chiles
  • 1 teaspoon dried oregano
  • Chopped cilantro for garnish
  • Tortilla pieces for garnish


  1. Heat oil in stock pot; add pork (or chicken), onions and garlic. Cook stirring frequently about 12 minutes until meat is cooked through.
  2. Stir in broth, water, hominy, enchilada sauce, green chiles and oregano; bring to a boil.
  3. Reduce heat to medium-low and cook stirring occasionally 40-45 minutes or until stew thickens slightly.
  4. Serve with cilantro and tortilla pieces for garnish as desired. Serves 6-8.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 405g
Recipe makes 8 servings
Calories 207  
Calories from Fat 73 35%
Total Fat 8.24g 10%
Saturated Fat 2.08g 8%
Trans Fat 0.01g  
Cholesterol 46mg 15%
Sodium 964mg 40%
Potassium 485mg 14%
Total Carbs 16.02g 4%
Dietary Fiber 3.5g 12%
Sugars 2.95g 2%
Protein 17.06g 27%
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  • judee
    February 28, 2014
    Mexican recipes are intriguing, I love a good Mexican Soup

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