Zesty, warming, and ready in a flash—pork posole is the ultimate weeknight hero. Imagine cozy bowls of this Mexican stew brimming with tender pork, hominy, and vibrant spices, all on your table in under an hour. Perfect for busy evenings when you crave comfort without the fuss. Dive into our roundup of 18 quick recipes that make dinner deliciously simple. Let’s get cooking!
Classic Red Pork Posole with Homemade Broth
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n a chilly winter evening, there’s nothing I crave more than a steaming bowl of red pork posole—it’s the ultimate comfort food that fills my kitchen with the most incredible aroma. I love making the broth from scratch because it adds such a rich, deep flavor that you just can’t get from a store-bought version, and it’s become a weekend ritual for me. Trust me, the extra effort is absolutely worth it for this soul-warming dish.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 3 hours
Ingredients
– 2 lbs pork shoulder, cut into 1-inch cubes
– 1 large onion, diced
– 4 cloves garlic, minced
– 2 dried ancho chiles, stemmed and seeded (or guajillo for a milder heat)
– 1 tbsp vegetable oil (or any neutral oil)
– 8 cups water
– 2 cups hominy, drained and rinsed
– 1 tsp dried oregano
– 1 tsp ground cumin
– Salt, to taste (I start with 1 tsp and adjust later)
– Fresh cilantro, chopped, for garnish
– Lime wedges, for serving
– Radishes, thinly sliced, for topping (optional but adds a nice crunch)
Instructions
1. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Add the pork shoulder cubes in a single layer and sear until browned on all sides, approximately 8–10 minutes, turning occasionally with tongs. Tip: Don’t overcrowd the pot—work in batches if needed to ensure a good sear.
3. Transfer the browned pork to a plate and set aside, leaving any drippings in the pot.
4. Reduce the heat to medium and add the diced onion to the pot, sautéing until softened and translucent, about 5 minutes.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. While the onion cooks, toast the dried ancho chiles in a dry skillet over medium heat for 30 seconds per side until slightly puffed and aromatic, then transfer to a bowl and cover with 1 cup of hot water to soak for 10 minutes to soften.
7. Drain the soaked chiles, reserving the soaking liquid, and blend them with the soaking liquid in a blender until smooth to create a chile paste.
8. Pour the chile paste into the pot with the onions and garlic, stirring to combine, and cook for 2 minutes to deepen the flavor.
9. Return the seared pork to the pot, along with any accumulated juices from the plate.
10. Add the water, hominy, dried oregano, and ground cumin, stirring to mix everything evenly.
11. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 2.5 to 3 hours until the pork is tender and easily shreds with a fork. Tip: Check the pot occasionally and skim off any foam that rises to the top for a clearer broth.
12. After 2.5 hours, taste the broth and season with salt, starting with 1 teaspoon and adding more as needed until it’s well-balanced. Tip: I always let it simmer for another 15 minutes after salting to allow the flavors to meld perfectly.
13. Remove the pot from the heat and let it sit, covered, for 10 minutes before serving.
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nbelievably tender pork shreds apart in a broth that’s both spicy and earthy, while the hominy adds a delightful chewiness that makes every spoonful satisfying. I love serving it topped with fresh cilantro, a squeeze of lime, and sliced radishes for a bright contrast—it’s perfect for a cozy family dinner or a festive gathering where everyone can customize their bowl.
Slow Cooker Easy Pork Posole with Hominy
Pulling a warm bowl of this comforting pork posole from the slow cooker on a chilly evening is my favorite winter ritual—it’s the kind of hearty, hands-off meal that fills the house with amazing aromas and leaves everyone asking for seconds. I love how the hominy soaks up all the rich, savory broth, making every spoonful a delight. Trust me, once you try this set-it-and-forget-it version, it’ll become a staple in your rotation too.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– 2 lbs pork shoulder, cut into 1-inch cubes (trim excess fat if preferred)
– 1 tbsp vegetable oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth (low-sodium recommended)
– 1 (29 oz) can hominy, drained and rinsed
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 tsp dried oregano
– 1 tsp ground cumin
– 1/2 tsp chili powder (adjust for more heat)
– Salt, to taste (start with 1 tsp)
– Fresh cilantro, chopped, for garnish
– Lime wedges, for serving
Instructions
1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the pork shoulder cubes to the skillet in a single layer, working in batches if needed to avoid overcrowding, and sear until browned on all sides, approximately 3–4 minutes per batch.
3. Transfer the seared pork to a 6-quart slow cooker using a slotted spoon.
4. In the same skillet, reduce the heat to medium and add the diced onion, cooking until softened and translucent, about 5 minutes, stirring occasionally.
5. Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
6. Pour the chicken broth into the skillet to deglaze, scraping up any browned bits from the bottom with a wooden spoon.
7. Transfer the onion-garlic mixture and broth from the skillet to the slow cooker with the pork.
8. Add the drained hominy, undrained diced tomatoes, dried oregano, ground cumin, and chili powder to the slow cooker, stirring gently to combine all ingredients.
9. Cover the slow cooker with its lid and cook on low heat for 8 hours, until the pork is tender and easily shreds with a fork.
10. After cooking, taste the posole and season with salt as needed, starting with 1 teaspoon and adjusting gradually.
11. Ladle the posole into bowls and garnish with chopped fresh cilantro and a squeeze of lime juice from the wedges.
Here’s why I adore this dish: the pork becomes melt-in-your-mouth tender after simmering all day, while the hominy adds a delightful chewy texture that contrasts beautifully with the rich, slightly spicy broth. Serve it with warm tortillas on the side for dipping, or top it with sliced radishes and avocado for a fresh, colorful twist that makes it feel extra special.
Green Chile Pork Posole with Avocado
Huddled in my kitchen on a chilly evening, I found myself craving something warm and comforting—a dish that could chase away the winter blues with just one spoonful. That’s when I decided to whip up this Green Chile Pork Posole with Avocado, a recipe that’s become my go-to for cozy nights in. It’s hearty, flavorful, and surprisingly simple to make, even on a busy weeknight.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– 2 lbs pork shoulder, cut into 1-inch cubes (trim excess fat for a leaner option)
– 1 tbsp vegetable oil (or any neutral oil like canola)
– 1 large onion, diced
– 4 cloves garlic, minced
– 2 (4 oz) cans diced green chiles
– 6 cups chicken broth (use low-sodium to control saltiness)
– 1 (15 oz) can hominy, drained and rinsed
– 1 tsp dried oregano
– 1 tsp ground cumin
– Salt, to taste (start with 1/2 tsp and adjust as needed)
– 1 avocado, sliced
– Fresh cilantro, chopped (for garnish)
– Lime wedges (for serving)
Instructions
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2. Add the pork shoulder cubes in a single layer, working in batches if needed to avoid overcrowding, and sear until browned on all sides, approximately 5–7 minutes per batch. Tip: Don’t stir too often to get a good crust.
3. Transfer the browned pork to a plate and set aside.
4. In the same pot, add the diced onion and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Add the diced green chiles, dried oregano, and ground cumin, stirring to combine and toast the spices for 30 seconds.
7. Pour in the chicken broth and return the seared pork to the pot, scraping up any browned bits from the bottom with a wooden spoon. Tip: Those bits add depth of flavor!
8. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.
9. After 1 hour, add the drained hominy and continue simmering uncovered for another 30 minutes, until the pork is tender and easily shreds with a fork. Tip: If the posole seems too thick, add a splash of broth or water.
10. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
11. Ladle the posole into bowls and top with sliced avocado, chopped cilantro, and a squeeze of lime juice.
The posole has a rich, slightly spicy broth with tender pork that melts in your mouth, while the hominy adds a pleasant chewiness. I love serving it with extra lime wedges on the side for a bright, zesty kick, and it pairs perfectly with warm tortillas for dipping.
Instant Pot Pork Posole for Fast Meals
Ever have one of those days where you’re craving a cozy, soul-warming bowl of posole but don’t have hours to let it simmer? That was me last Tuesday—after a long workday, I wanted something hearty and fast. Enter my trusty Instant Pot, which turns this traditional Mexican stew into a weeknight hero in under an hour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons vegetable oil (or any neutral oil)
– 1.5 pounds boneless pork shoulder, cut into 1-inch cubes
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (4-ounce) can diced green chiles
– 1 tablespoon ground cumin
– 1 teaspoon dried oregano
– 4 cups low-sodium chicken broth
– 1 (15-ounce) can hominy, drained and rinsed
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 1 teaspoon kosher salt (adjust to taste)
– 1/2 teaspoon black pepper
– Fresh cilantro, lime wedges, and diced avocado for serving (optional)
Instructions
1. Set your Instant Pot to “Sauté” mode on high and add the vegetable oil.
2. Once the oil is shimmering (about 2 minutes), add the pork cubes in a single layer and sear until browned on all sides, about 5-7 minutes total—don’t overcrowd the pot to get a good crust.
3. Add the diced onion and minced garlic to the pot, stirring frequently until softened, about 3 minutes.
4. Stir in the diced green chiles, ground cumin, and dried oregano, cooking for 1 minute until fragrant.
5. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot for extra flavor.
6. Add the drained hominy, fire-roasted diced tomatoes, kosher salt, and black pepper, stirring to combine.
7. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on high for 25 minutes.
8. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
9. Open the lid and give the posole a good stir—the pork should be fork-tender and easily shred with a spoon.
10. Ladle the posole into bowls and top with fresh cilantro, a squeeze of lime juice, and diced avocado if desired.
Unbelievably tender pork mingles with the chewy hominy and smoky tomatoes in every spoonful. I love how the broth is rich yet light, perfect for dunking warm tortillas or serving over a bed of rice for a heartier meal—it’s become my go-to for impressing guests without the fuss.
Spicy Chipotle Pork Posole with Lime
Last week, after a chilly evening walk, I craved something hearty with a kick—something to warm both hands and soul. That’s when I decided to revisit my favorite spicy chipotle pork posole, a dish I’ve tweaked over the years to balance smoky heat with bright lime. It’s become my go-to for cozy gatherings, and I love how the aroma fills the kitchen, reminding me of family dinners back home.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs pork shoulder, cut into 1-inch cubes
– 1 tbsp vegetable oil (or any neutral oil)
– 1 large onion, diced
– 4 cloves garlic, minced
– 2 chipotle peppers in adobo sauce, minced (adjust to taste for spice level)
– 1 tsp ground cumin
– 6 cups chicken broth
– 2 (15-oz) cans hominy, drained and rinsed
– 1 lime, juiced (about 2 tbsp)
– Fresh cilantro, chopped, for garnish
– Salt, to season throughout
Instructions
1. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Season the pork shoulder cubes with salt and add them to the pot in a single layer, browning on all sides for 8–10 minutes until golden brown. Tip: Don’t overcrowd the pot—work in batches if needed to ensure a good sear.
3. Remove the pork and set aside, then add the diced onion to the pot, cooking for 5 minutes until softened and translucent.
4. Stir in the minced garlic, chipotle peppers, and ground cumin, cooking for 1 minute until fragrant. Tip: If you’re sensitive to spice, start with 1 chipotle pepper and add more later.
5. Return the pork to the pot and pour in the chicken broth, scraping up any browned bits from the bottom with a wooden spoon.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 hours until the pork is tender and easily shreds with a fork.
7. Add the drained hominy to the pot and simmer uncovered for an additional 20 minutes to allow the flavors to meld. Tip: For a thicker broth, mash some of the hominy against the side of the pot.
8. Stir in the lime juice and season with salt to taste, then remove from heat.
9. Ladle the posole into bowls and garnish with chopped fresh cilantro.
Velvety tender pork mingles with the chewy hominy in a broth that’s smoky from the chipotle yet brightened by the lime—it’s a comforting bowl that begs for extra toppings like avocado or radish slices. I often serve it with warm tortillas on the side for dipping, making it a festive centerpiece for casual dinners.
Easy Pork and Chicken Posole Blend
On a chilly winter evening last week, I was craving something hearty and comforting but didn’t want to spend hours in the kitchen—so I whipped up this easy pork and chicken posole blend, a cozy twist on the classic Mexican stew that’s become my go-to for busy nights. It’s packed with flavor and comes together with minimal fuss, perfect for warming up after a long day.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb boneless pork shoulder, cut into 1-inch cubes
– 1 lb boneless chicken thighs, cut into 1-inch pieces
– 1 tbsp vegetable oil (or any neutral oil)
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 (15 oz) cans hominy, drained and rinsed
– 4 cups chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 tbsp chili powder (adjust to taste)
– 1 tsp dried oregano
– Salt, to season (I use about 1 tsp)
– Fresh cilantro, chopped, for garnish
– Lime wedges, for serving
Instructions
1. Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb pork cubes and 1 lb chicken pieces to the pot in a single layer, searing until browned on all sides, about 5–7 minutes total; work in batches if needed to avoid overcrowding, which helps develop a rich flavor.
3. Transfer the browned meat to a plate and set aside, leaving any drippings in the pot.
4. Add 1 diced onion to the pot and sauté until softened and translucent, about 5 minutes, stirring occasionally.
5. Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute, being careful not to burn it.
6. Return the seared meat to the pot along with 2 cans hominy, 4 cups chicken broth, 1 can diced tomatoes, 2 tbsp chili powder, and 1 tsp dried oregano.
7. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 30 minutes to allow the flavors to meld and the meat to become tender.
8. After 30 minutes, uncover and simmer for an additional 10 minutes to slightly thicken the broth; taste and season with salt as needed, starting with 1 tsp and adjusting gradually.
9. Ladle the posole into bowls and garnish with fresh chopped cilantro and lime wedges on the side.
Now, this posole blend is ready to enjoy—the broth is rich and slightly tangy from the tomatoes, while the hominy adds a delightful chewiness that makes every spoonful satisfying. I love serving it with warm tortillas or over a bed of rice for an extra hearty meal, and the leftovers taste even better the next day as the flavors deepen overnight.
Healthy Low-Sodium Pork Posole
Holiday feasts often leave me craving something lighter, so I’ve been tweaking my grandma’s posole recipe to cut the sodium without losing soul. This version uses lean pork and a homemade broth base—it’s become my go-to for cozy weeknights when I want comfort food that doesn’t weigh me down.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless pork shoulder, trimmed and cut into 1-inch cubes
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 tsp ground cumin
– 1 tsp dried oregano
– 4 cups low-sodium chicken broth
– 2 (15-oz) cans hominy, drained and rinsed
– 1 (14.5-oz) can diced tomatoes, undrained
– 1 medium jalapeño, seeded and minced (adjust to heat preference)
– Fresh cilantro, chopped, for garnish
– Lime wedges, for serving
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven or pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1.5 lbs pork cubes in a single layer and cook until browned on all sides, 6–8 minutes total, stirring occasionally to prevent sticking.
3. Transfer the pork to a plate and set aside, leaving any drippings in the pot.
4. Reduce heat to medium and add the diced onion to the pot; sauté until translucent, 4–5 minutes, stirring frequently.
5. Stir in 3 cloves minced garlic, 2 tsp cumin, and 1 tsp oregano, cooking until fragrant, about 1 minute.
6. Pour in 4 cups low-sodium chicken broth, scraping the bottom of the pot to lift any browned bits for extra flavor.
7. Return the pork to the pot along with 2 cans drained hominy, 1 can diced tomatoes, and the minced jalapeño.
8. Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the pork is tender, 30–35 minutes.
9. Taste and adjust seasoning if needed, but avoid adding salt to keep it low-sodium.
10. Ladle the posole into bowls and top with fresh cilantro and a squeeze of lime.
Just ladle this posole into bowls while it’s steaming hot—the hominy stays pleasantly chewy, and the pork shreds easily with a fork. I love serving it with extra lime wedges and a side of warm corn tortillas for dipping into the subtly spiced broth.
Pork Posole with Fresh Cabbage and Radish
Picture this: a chilly evening, the kind where you crave something warm and comforting but still bright and fresh. That’s exactly when I turn to this pork posole—it’s become my go-to for feeding a crowd or just treating myself to a cozy night in, and the crisp cabbage and radish on top make it feel like a complete meal in one bowl.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
- 2 lbs pork shoulder, cut into 1-inch cubes (trim excess fat if you prefer)
- 1 tbsp vegetable oil (or any neutral oil like canola)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 (15-oz) cans hominy, drained and rinsed
- 4 cups chicken broth (low-sodium works well to control saltiness)
- 1 (28-oz) can diced tomatoes, undrained
- 2 tbsp chili powder (adjust to taste for more or less heat)
- 1 tsp dried oregano
- 1 tsp ground cumin
- Salt, to season throughout cooking
- 1 small head green cabbage, thinly sliced
- 4 radishes, thinly sliced
- Fresh lime wedges, for serving
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
- Add the pork shoulder cubes in a single layer, working in batches if needed to avoid crowding, and sear until browned on all sides, about 5-7 minutes per batch. Tip: Don’t stir too soon—letting the pork develop a crust adds deep flavor.
- Transfer the seared pork to a plate and set aside.
- Reduce the heat to medium and add the diced onion to the same pot, scraping up any browned bits from the bottom, and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
- Return the pork to the pot along with the hominy, chicken broth, diced tomatoes with their juices, chili powder, oregano, and cumin.
- Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 1 hour and 15 minutes, stirring occasionally. Tip: Check the liquid level halfway through—if it’s reducing too much, add a splash of water or broth to keep it soupy.
- After simmering, uncover the pot and continue cooking for another 15 minutes to slightly thicken the broth. Tip: Taste and adjust salt here, as the hominy and broth can vary in seasoning.
- While the posole finishes, prepare the cabbage and radish by thinly slicing them and setting aside in separate bowls.
- Ladle the hot posole into bowls, top generously with the sliced cabbage and radish, and garnish with fresh cilantro and a squeeze of lime juice.
During serving, the tender pork melts into the rich, slightly spicy broth, while the hominy adds a pleasant chewiness that soaks up all those flavors. Don’t skip the fresh toppings—the crunch of cabbage and peppery bite of radish cut through the richness beautifully, making each spoonful a perfect balance. I love setting out extra lime wedges and letting everyone customize their bowl to taste.
Beer-Infused Pork Posole for Extra Flavor
Ever have one of those days where you just need a big, comforting bowl of something that tastes like a hug? That’s exactly where I was last Sunday—craving something hearty, a little different, and perfect for feeding a crowd without spending all day in the kitchen. This beer-infused pork posole is my new go-to for exactly that, adding a malty depth that takes the classic stew to a whole new level of cozy.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs pork shoulder, cut into 1-inch cubes
– 1 tbsp vegetable oil (or any neutral oil)
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 2 (4 oz) cans diced green chiles
– 1 tbsp ground cumin
– 1 tsp dried oregano
– 1 (12 oz) bottle lager beer, such as a Mexican variety
– 6 cups chicken broth
– 2 (15 oz) cans hominy, drained and rinsed
– Salt, for seasoning throughout
– For serving: lime wedges, sliced radishes, chopped cilantro, diced avocado
Instructions
1. Pat the pork shoulder cubes dry with paper towels and season all over with salt.
2. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
3. Add the pork in a single layer, working in batches if needed to avoid crowding, and sear until browned on all sides, about 8-10 minutes total per batch. Transfer seared pork to a plate.
4. Reduce heat to medium and add the diced onion to the pot. Cook, stirring occasionally, until softened and translucent, about 5 minutes.
5. Add the minced garlic and cook for 1 minute, just until fragrant.
6. Stir in the diced green chiles, ground cumin, and dried oregano, and cook for 1 more minute to toast the spices.
7. Pour in the entire bottle of lager beer, scraping the bottom of the pot with a wooden spoon to release any browned bits.
8. Return the seared pork and any accumulated juices to the pot.
9. Pour in the chicken broth and bring the mixture to a boil over high heat.
10. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer gently for 2 hours, until the pork is very tender.
11. Stir in the drained hominy and simmer, uncovered, for an additional 15 minutes to heat through.
12. Taste the posole and season with additional salt if needed.
13. Ladle the posole into bowls and serve immediately with lime wedges, sliced radishes, chopped cilantro, and diced avocado on the side.
One of my favorite things about this posole is how the beer mellows into a rich, savory backbone that complements the tender pork perfectly. The hominy stays pleasantly chewy, and a big squeeze of fresh lime right before eating brightens the whole bowl. I love setting out all the toppings and letting everyone customize their own—it makes for such a fun, interactive meal that’s guaranteed to warm you up from the inside out.
Pork Posole Verde with Tomatillos
Now, as the chill of December settles in, I find myself craving a bowl of something deeply comforting yet vibrant—a dish that feels like a warm hug but still sings with fresh flavor. That’s exactly what this Pork Posole Verde with Tomatillos delivers, a recipe I’ve tweaked over many cozy evenings to become my go-to for feeding a crowd without spending all day in the kitchen.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs pork shoulder, cut into 1-inch cubes (trim excess fat for a leaner stew)
– 1 tbsp vegetable oil, or any neutral oil
– 1 large white onion, diced
– 4 cloves garlic, minced
– 1 lb tomatillos, husked and rinsed
– 2 poblano peppers, seeded and chopped
– 1 jalapeño, seeded and minced (adjust to taste for heat)
– 6 cups chicken broth, low-sodium preferred
– 2 (15 oz) cans hominy, drained and rinsed
– 1 tsp dried oregano
– 1 tsp ground cumin
– Salt, as needed throughout cooking
– Fresh cilantro, chopped for garnish
– Lime wedges for serving
– Radishes, thinly sliced for garnish
Instructions
1. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Pat the pork shoulder cubes dry with paper towels to ensure a good sear, then add them to the pot in a single layer without overcrowding.
3. Sear the pork for 5-7 minutes, turning occasionally, until browned on all sides; remove and set aside on a plate.
4. Reduce heat to medium, add the diced onion to the pot, and cook for 5 minutes, stirring often, until softened and translucent.
5. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
6. Place the tomatillos, poblano peppers, and jalapeño in a blender and blend on high for 1-2 minutes until completely smooth.
7. Pour the blended verde sauce into the pot with the onions and garlic, and cook for 10 minutes, stirring occasionally, until it darkens slightly and thickens.
8. Return the seared pork and any juices to the pot, then add the chicken broth, oregano, and cumin.
9. Bring the mixture to a boil over high heat, then reduce to a low simmer, cover, and cook for 2 hours, stirring every 30 minutes to prevent sticking.
10. After 2 hours, stir in the drained hominy and cook uncovered for an additional 20 minutes to allow the stew to thicken further.
11. Taste and season with salt as needed, starting with 1 teaspoon and adjusting gradually.
12. Ladle the posole into bowls and garnish generously with fresh cilantro, radish slices, and a squeeze of lime juice.
So, this posole emerges with a wonderfully hearty texture—the pork becomes melt-in-your-mouth tender while the hominy adds a pleasant chew. Its flavor is a bright, tangy kick from the tomatillos balanced by the earthy depth of the spices, making it perfect for piling high with extra garnishes or even serving over rice for a fuller meal.
One-Pot Pork Posole with Cornbread
Diving into a cozy bowl of posole is my favorite way to chase away the winter chill, and this one-pot version with a side of cornbread is my ultimate comfort food hack—it’s the kind of meal that simmers away while you relax, filling your kitchen with the most incredible aroma. I love making this on a lazy Sunday; it reminds me of big family gatherings where the pot just kept getting refilled. Honestly, the cornbread is non-negotiable for soaking up every last bit of that rich broth.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1.5 lbs pork shoulder, cut into 1-inch cubes
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 2 tsp ground cumin
– 1 tsp dried oregano
– 1 (29 oz) can hominy, drained and rinsed
– 4 cups chicken broth (low-sodium recommended)
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 tbsp tomato paste
– 1 jalapeño, seeded and minced (adjust amount for heat)
– Salt and black pepper, to season
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp salt
– 1 cup milk
– 1/4 cup unsalted butter, melted
– 1 large egg
Instructions
1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Add the pork shoulder cubes in a single layer, seasoning with salt and pepper, and sear until browned on all sides, 6–8 minutes total; work in batches if needed to avoid crowding.
3. Transfer the seared pork to a plate, leaving any drippings in the pot.
4. Reduce heat to medium, add the diced onion to the pot, and sauté until softened and translucent, about 5 minutes.
5. Stir in the minced garlic, ground cumin, and dried oregano, cooking until fragrant, 1 minute.
6. Add the hominy, chicken broth, diced tomatoes with their juices, tomato paste, and minced jalapeño to the pot.
7. Return the seared pork to the pot, bring the mixture to a boil, then reduce heat to low, cover, and simmer until the pork is tender, about 1 hour 15 minutes.
8. While the posole simmers, preheat your oven to 400°F and grease an 8-inch square baking dish.
9. In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt until well combined.
10. In a separate bowl, whisk the milk, melted butter, and egg until smooth.
11. Pour the wet ingredients into the dry ingredients, stirring just until combined—do not overmix, as this keeps the cornbread tender.
12. Pour the batter into the prepared baking dish and bake at 400°F until golden brown and a toothpick inserted in the center comes out clean, 20–25 minutes.
13. Once the posole is done, taste and adjust seasoning with salt and pepper if needed.
14. Serve the posole hot in bowls, with slices of warm cornbread on the side for dipping.
As you dig in, you’ll love the tender pork shredding apart in the savory, slightly spicy broth, with the hominy adding a delightful chew. I often top mine with extra jalapeño slices or a squeeze of lime for brightness, and crumbling that buttery cornbread right into the bowl makes it even more irresistible.
Pork Posole Soup with Crispy Tortilla Strips
Last night, as a chilly wind rattled my kitchen window, I found myself craving the ultimate comfort food—a steaming bowl of posole. This Pork Posole Soup with Crispy Tortilla Strips is my go-to for warming up from the inside out, a recipe I’ve tweaked over countless cozy evenings to get just right.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs pork shoulder, cut into 1-inch cubes
– 1 tbsp vegetable oil (or any neutral oil)
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 2 (29 oz) cans hominy, drained and rinsed
– 6 cups chicken broth
– 1 (28 oz) can crushed tomatoes
– 2 tbsp chili powder
– 1 tsp dried oregano
– 1 tsp ground cumin
– Salt, to season throughout cooking
– 6 corn tortillas, cut into ¼-inch strips
– ½ cup vegetable oil for frying
– 1 avocado, diced (for garnish)
– ¼ cup fresh cilantro, chopped (for garnish)
– 1 lime, cut into wedges (for serving)
Instructions
1. Pat the pork shoulder cubes dry with paper towels to ensure a good sear.
2. Heat 1 tbsp vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Add the pork cubes in a single layer, working in batches if necessary to avoid overcrowding, and sear until browned on all sides, about 8-10 minutes total per batch. Remove and set aside.
4. In the same pot, add the diced onion and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes.
5. Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Return the seared pork to the pot along with any accumulated juices.
7. Add the drained hominy, chicken broth, crushed tomatoes, chili powder, dried oregano, and ground cumin. Stir to combine.
8. Bring the mixture to a boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer.
9. Cover the pot and let it simmer for 2 hours, stirring occasionally, until the pork is fork-tender and easily shreds.
10. While the soup simmers, prepare the crispy tortilla strips. Heat ½ cup vegetable oil in a medium skillet over medium heat until it reaches 350°F on a thermometer, or a small piece of tortilla sizzles immediately upon contact.
11. Fry the tortilla strips in batches for 1-2 minutes per batch until golden brown and crisp, transferring them to a paper towel-lined plate to drain. Season lightly with salt while hot.
12. After 2 hours, taste the soup and season with salt as needed, typically 1-2 teaspoons, stirring well to incorporate.
13. Ladle the hot soup into bowls and top with the crispy tortilla strips, diced avocado, and chopped cilantro. Serve immediately with lime wedges on the side for squeezing over the top.
You’ll love the rich, savory broth that’s perfectly balanced by the bright lime and fresh cilantro. The hominy adds a delightful chewiness, while those crispy tortilla strips provide the perfect crunchy contrast—I sometimes double the batch because they disappear fast!
Smoky Pork Posole with Ancho Chiles
Warm, comforting, and packed with smoky depth, this pork posole is my go-to for chilly evenings. I first fell in love with this dish during a trip to New Mexico, and after years of tinkering, I’ve landed on this version that balances heat, smoke, and hominy’s unique texture perfectly. It’s the kind of meal that simmers away while you relax, filling your kitchen with the most incredible aroma.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs pork shoulder, cut into 1-inch cubes
– 2 dried ancho chiles, stems and seeds removed (soak in hot water for 20 minutes to soften)
– 1 large white onion, diced
– 4 cloves garlic, minced
– 2 (29 oz) cans white hominy, drained and rinsed
– 6 cups chicken broth, low-sodium preferred
– 2 tbsp vegetable oil, or any neutral oil
– 1 tsp dried oregano, preferably Mexican oregano
– 1 tsp ground cumin
– Salt, to taste (I start with 1 tsp and adjust later)
– Fresh cilantro, chopped, for garnish
– Lime wedges, for serving
– Radishes, thinly sliced, for garnish (optional but adds a nice crunch)
Instructions
1. Heat 2 tbsp vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Add 2 lbs cubed pork shoulder in a single layer, working in batches if needed to avoid overcrowding, and sear until browned on all sides, about 8-10 minutes total per batch. Tip: Don’t rush this step—proper browning builds rich flavor for the broth.
3. Transfer the seared pork to a plate and set aside, leaving any drippings in the pot.
4. Reduce heat to medium and add the diced onion to the pot, cooking until softened and translucent, about 5 minutes, stirring occasionally.
5. Add 4 cloves minced garlic, 1 tsp dried oregano, and 1 tsp ground cumin, stirring constantly for 1 minute until fragrant.
6. Drain the soaked ancho chiles, reserving ½ cup of the soaking liquid, and blend the chiles with the reserved liquid in a blender until smooth, about 1 minute.
7. Pour the ancho puree into the pot with the onions and spices, cooking for 3 minutes while stirring to deepen the flavor.
8. Return the seared pork and any accumulated juices to the pot, along with 6 cups chicken broth and the drained hominy, stirring to combine.
9. Bring the mixture to a boil over high heat, then immediately reduce to a low simmer, partially covering the pot with a lid.
10. Simmer gently for 2 hours, stirring every 30 minutes, until the pork is fork-tender and easily shreds. Tip: Keep the heat low to prevent the hominy from breaking down too much.
11. After 2 hours, skim off any excess fat from the surface with a spoon, then season with salt to taste, starting with 1 tsp and adding more if needed. Tip: Taste the broth directly from a spoon to gauge seasoning accurately.
12. Ladle the posole into bowls and garnish with fresh cilantro, radish slices, and a squeeze of lime juice. Generous spoonfuls of this posole reveal tender pork and plump hominy in a deeply smoky, slightly spicy broth. I love serving it with warm tortillas on the side for dipping, and it tastes even better the next day as the flavors meld together beautifully.
Pork Posole Stew with Sweet Potatoes
Kind of like a warm hug on a chilly day, this Pork Posole Stew with Sweet Potatoes is my go-to comfort food when I want something hearty and satisfying. I first tried a version at a friend’s potluck years ago and have been tweaking it ever since to get that perfect balance of smoky, savory, and a touch of sweetness from the sweet potatoes—it’s become a staple in my winter rotation, especially since it’s a one-pot wonder that makes cleanup a breeze.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs pork shoulder, cut into 1-inch cubes (trim excess fat for a leaner stew)
– 1 tbsp olive oil, or any neutral oil like avocado oil
– 1 large onion, diced (about 2 cups)
– 3 cloves garlic, minced
– 2 tsp ground cumin
– 1 tsp dried oregano
– 1 (29 oz) can hominy, drained and rinsed
– 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
– 4 cups chicken broth, low-sodium preferred to control saltiness
– 1 (14.5 oz) can diced tomatoes, with juices
– Salt and pepper, adjust to taste as you cook
– Fresh cilantro, chopped, for garnish (optional but adds a bright finish)
– Lime wedges, for serving (squeeze over the stew to enhance flavors)
Instructions
1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Add the pork cubes in a single layer, working in batches if needed to avoid overcrowding, and sear until browned on all sides, about 5–7 minutes total; remove the pork to a plate and set aside.
3. In the same pot, reduce the heat to medium and add the diced onion, cooking until softened and translucent, about 5 minutes, stirring occasionally to prevent burning.
4. Add the minced garlic, ground cumin, and dried oregano, stirring constantly for 1 minute until fragrant to bloom the spices.
5. Pour in the chicken broth and diced tomatoes with their juices, scraping the bottom of the pot to deglaze and incorporate any browned bits for extra flavor.
6. Return the seared pork to the pot, along with the drained hominy and cubed sweet potatoes, stirring to combine all ingredients evenly.
7. Bring the stew to a boil over high heat, then reduce the heat to low, cover the pot with a lid, and simmer for 30 minutes until the pork is tender and the sweet potatoes are fork-touch soft.
8. Season the stew with salt and pepper, starting with 1 tsp salt and ½ tsp pepper, then taste and adjust as needed; simmer uncovered for an additional 5 minutes to let the flavors meld.
9. Remove the pot from the heat and let it rest for 5 minutes before serving to allow the stew to thicken slightly.
10. Ladle the stew into bowls, garnish with chopped cilantro if using, and serve immediately with lime wedges on the side.
Delightfully hearty, this stew boasts tender pork that melts in your mouth, with sweet potatoes adding a creamy texture that contrasts the chewy hominy. The smoky cumin and bright lime juice create a depth of flavor that’s perfect for cozy nights—try topping it with avocado slices or a dollop of sour cream for an extra indulgent twist.
Easy Leftover Pork Posole Reinvention
Sometimes, the best meals come from staring into the fridge and seeing potential instead of leftovers. That’s exactly how this easy pork posole reinvention was born after a big Sunday roast. I love a recipe that feels like a cozy hug but doesn’t keep me in the kitchen all day.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 (4 oz) can diced green chiles
– 1 teaspoon ground cumin
– 1 (15 oz) can hominy, drained and rinsed
– 4 cups low-sodium chicken broth
– 2 cups shredded cooked pork (from leftovers like a roast or chops)
– 1 lime, cut into wedges for serving
– Fresh cilantro, chopped, for garnish (optional, but highly recommended)
– Salt, to season throughout cooking
Instructions
1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat for 1 minute until shimmering.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the can of diced green chiles and 1 teaspoon of ground cumin to the pot, stirring to combine for 30 seconds to toast the spices.
5. Pour in the drained and rinsed hominy and 4 cups of low-sodium chicken broth, then increase the heat to medium-high.
6. Bring the mixture to a gentle boil, which should take about 5-7 minutes.
7. Reduce the heat to low, add the 2 cups of shredded cooked pork, and let it simmer uncovered for 10 minutes to allow the flavors to meld.
8. Taste the posole and season with salt gradually, stirring after each addition until it suits your preference.
9. Remove the pot from the heat and ladle the posole into bowls.
10. Squeeze a lime wedge over each bowl and garnish with chopped fresh cilantro if using.
By simmering the pork just briefly, it stays tender and soaks up the broth without becoming tough. The hominy adds a delightful chew against the rich, slightly spicy broth, making this a textural dream. For a fun twist, I sometimes serve it with warm tortillas or a dollop of cool sour cream to balance the heat.
Pork Posole with Cilantro and Cotija Cheese
O
n a chilly evening last week, I found myself craving something deeply comforting yet vibrant—a dish that could warm the soul while still feeling fresh. That’s when I turned to this Pork Posole, a recipe I’ve tweaked over the years to balance rich, slow-cooked pork with the bright pop of cilantro and salty Cotija cheese. It’s become my go-to for cozy gatherings or even a solo dinner that feels like a hug in a bowl.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs pork shoulder, cut into 1-inch cubes
– 1 tbsp vegetable oil (or any neutral oil)
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 2 (15 oz) cans hominy, drained and rinsed
– 4 cups chicken broth
– 1 (28 oz) can diced tomatoes
– 2 tbsp chili powder
– 1 tsp dried oregano
– 1 tsp ground cumin
– Salt, to taste (I start with 1 tsp and adjust later)
– 1/2 cup fresh cilantro, chopped
– 1/2 cup Cotija cheese, crumbled
– Lime wedges, for serving (optional, but highly recommended)
Instructions
1. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Add the pork shoulder cubes in a single layer, working in batches if needed to avoid overcrowding, and sear until browned on all sides, about 5-7 minutes per batch. Tip: Don’t rush this step—proper browning builds a rich flavor base for the stew.
3. Transfer the seared pork to a plate and set aside.
4. In the same pot, reduce the heat to medium and add the diced onion, cooking until softened and translucent, about 5 minutes.
5. Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
6. Stir in the chili powder, dried oregano, and ground cumin, toasting the spices for 30 seconds until fragrant.
7. Pour in the diced tomatoes with their juices, scraping the bottom of the pot to deglaze and incorporate any browned bits.
8. Return the seared pork to the pot, along with any accumulated juices.
9. Add the drained hominy and chicken broth, stirring to combine.
10. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 hours, stirring occasionally. Tip: Check the pork after 1.5 hours—it should be tender and easily shred with a fork; if not, continue simmering until done.
11. After 2 hours, taste the posole and season with salt as needed, starting with 1 teaspoon and adjusting gradually.
12. Remove from heat and stir in half of the chopped cilantro. Tip: Adding cilantro at the end preserves its fresh, vibrant flavor rather than cooking it out.
13. Ladle the posole into bowls and top with the remaining cilantro, crumbled Cotija cheese, and lime wedges on the side for squeezing over just before eating.
Just ladle this posole into bowls and watch as the tender pork mingles with the chewy hominy in a broth that’s both hearty and tangy from the tomatoes. The Cotija cheese melts slightly into the heat, adding a salty creaminess that contrasts beautifully with the fresh cilantro. For a fun twist, I sometimes serve it with warm tortillas on the side for dipping, or even over a bed of rice to stretch it into another meal.
Pork Posole Bowls with Pickled Onions
Last weekend, I was craving something hearty and comforting but didn’t want to spend all day in the kitchen. That’s when I remembered this Pork Posole Bowls recipe—it’s my go-to for a flavorful, satisfying meal that comes together with minimal fuss. I love how the tangy pickled onions cut through the rich broth, making every bite exciting.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tbsp vegetable oil (or any neutral oil)
– 1 lb pork shoulder, cut into 1-inch cubes
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp dried oregano
– 4 cups chicken broth
– 1 (15 oz) can hominy, drained and rinsed
– 1 medium red onion, thinly sliced
– 1/2 cup white vinegar
– 1 tbsp sugar
– 1 tsp salt (adjust to taste)
– Fresh cilantro, chopped, for garnish
– Lime wedges, for serving
Instructions
1. Heat 1 tbsp vegetable oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb pork shoulder cubes to the pot and sear until browned on all sides, approximately 5–7 minutes, stirring occasionally for even color.
3. Stir in 1 diced yellow onion and cook until softened, about 5 minutes, scraping up any browned bits from the bottom of the pot for extra flavor.
4. Add 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp dried oregano, cooking for 1 minute until fragrant to bloom the spices.
5. Pour in 4 cups chicken broth and bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until the pork is tender.
6. While the posole simmers, combine 1 thinly sliced red onion, 1/2 cup white vinegar, 1 tbsp sugar, and 1 tsp salt in a small bowl, stirring until the sugar dissolves, and set aside to pickle for at least 15 minutes.
7. After 30 minutes, stir 1 can drained hominy into the pot and simmer uncovered for an additional 10 minutes to heat through and thicken the broth slightly.
8. Taste the broth and adjust seasoning with more salt if needed, remembering that the pickled onions will add tanginess later.
9. Ladle the posole into bowls, top with pickled onions and fresh cilantro, and serve immediately with lime wedges on the side.
During the final simmer, the hominy soaks up the savory broth, giving the dish a delightful chewy texture that contrasts with the tender pork. For a creative twist, I sometimes add a dollop of sour cream or serve it with warm tortillas on the side—it’s perfect for cozy nights in.
Pork Posole with Pumpkin Seeds for Crunch
Diving into a warm bowl of posole on a chilly day feels like a hug from the inside out, and this version with a pumpkin seed crunch has become my absolute favorite. I love how the rich, slow-simmered pork broth contrasts with the fresh, bright toppings—it’s the kind of meal that makes you want to linger at the table. Let’s get cooking!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs pork shoulder, cut into 1-inch cubes
– 1 tbsp vegetable oil (or any neutral oil)
– 1 large white onion, diced
– 4 cloves garlic, minced
– 2 (29 oz) cans hominy, drained and rinsed
– 6 cups chicken broth (low-sodium recommended)
– 1 (28 oz) can diced tomatoes, with juices
– 2 dried ancho chiles, stems and seeds removed
– 1 tsp dried oregano
– 1 tsp ground cumin
– 1/2 cup raw pumpkin seeds (pepitas)
– Salt, as needed (I start with 1 tsp and adjust later)
– For serving: lime wedges, shredded cabbage, radishes, cilantro, and avocado
Instructions
1. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Pat the pork shoulder cubes dry with paper towels to ensure a good sear, then add them to the pot in a single layer without overcrowding.
3. Brown the pork on all sides, turning occasionally, for 8-10 minutes total until golden brown, then transfer to a plate and set aside.
4. Tip: If the pot looks dry, add a splash more oil, then reduce the heat to medium and add the diced onion, cooking for 5-7 minutes until softened and translucent.
5. Add the minced garlic and cook for 1 minute more, stirring constantly to prevent burning.
6. Return the browned pork to the pot, along with any accumulated juices.
7. Add the drained hominy, chicken broth, diced tomatoes with their juices, dried ancho chiles, dried oregano, and ground cumin, stirring to combine.
8. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 2 hours, stirring occasionally.
9. Tip: After 1 hour of simmering, check the pork—it should be tender enough to shred easily with a fork; if not, continue simmering until it is.
10. While the posole simmers, toast the pumpkin seeds in a dry skillet over medium heat for 3-5 minutes, shaking the pan frequently, until they are lightly browned and fragrant, then set aside to cool.
11. Once the pork is tender, remove and discard the ancho chiles, then use two forks to shred the pork directly in the pot.
12. Tip: Taste the broth and season with salt gradually, starting with 1 teaspoon and adding more if needed, as the flavors will concentrate during cooking.
13. Ladle the hot posole into bowls and top generously with the toasted pumpkin seeds for crunch.
14. Serve immediately with lime wedges, shredded cabbage, sliced radishes, chopped cilantro, and diced avocado on the side for garnishing.
Just imagine that first spoonful: the tender, shredded pork melts into the savory, slightly spicy broth, while the hominy adds a delightful chew, and those pumpkin seeds give a satisfying crunch with every bite. I love piling on the fresh toppings for a burst of color and texture—it’s a feast for the senses that’s perfect for cozy gatherings or a comforting weeknight dinner.
Summary
Just like that, you’ve got 18 quick and easy pork posole recipes to make busy weeknights a breeze. Whether you’re craving something traditional or a fun twist, there’s a bowl here with your name on it. Give one a try, and let us know which one’s your favorite in the comments below! Don’t forget to share this roundup on Pinterest to help other home cooks find their perfect posole.
