Comfort food, Mexican-style.It's amazing how much flavor there is in such a humble (and, by the way, inexpensive) dish. The star of the soup is hominy, with its chewy texture and toasty-corn character; you'll find it with the Latin foods in the supermarket. Updates were minor: We simply omitted some oil and meat drippings for a cleaner broth.

Pork Posole

olive oil

pork shoulder,

onion

garlic cloves,

cumin

red pepper

beer

unsalted chicken stock (such

salsa verde

hominy,

cilantro leaves

radishes, sliced

lime wedges

Heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add pork; sauté 5 minutes, turning to brown on all sides. Remove pork from pan, reserving 1 tablespoon drippings in pan. Add onion to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Return pork to pan; stir in cumin and pepper. Add beer; bring to a boil. Cook until liquid almost evaporates (about 9 minutes).


Add chicken stock, salsa, and hominy; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until pork is very tender, stirring occasionally. Ladle 1 1/3 cups soup into each of 4 bowls. Top each serving with 1 tablespoon cilantro and 1 sliced radish. Serve with lime wedges.


Really enjoyed this. I used pork steak, which is thinner, so I only 
cooked it about a half hour after stock was added. My only change was to
 add in a heaping tablespoon of tomato paste.  Made a good dinner with 
CL's spicy jalapeno corn bread and a fruit salad.

I love soup... hubby, not so much.But he ate two bowls of this! I made as per the recipe but didn't have enough time to simmer properly.  Next time,  I will plan better, and yes there will be a next time.

I added some additional Salsa de Tomatillo and some canned diced green chilies, and it really added some nice flavors.  I still used the regular salsa Verde of which the version I used was made from jalapeños and not tomatillos...  I also used the regular Chicken stock and did not add as much salt to taste to compensate.  Great recipe!

This was delicious!  My entire family (including the young kids) loved it.  I've made it twice, once with the pork shoulder and once with pork tenderloin.  The shoulder took forever to cup up because of all the fat I had to cut out.  The second time I used a pork tenderloin and it was quick and still delicious.  Be sure to add the cilantro.  We skipped radishes, but you can add as you like.  This had so much flavor!

This dish was GREAT!! I had never tried to make a posole before and both my husband and I really enjoyed the wonderful mixture of flavors and the nice 'kick' to the dish. I couldn't find pork shoulder, so used something called Pork Sirloin, packaged by Smithfield. The whole dish was very tasty. Nice spiciness to it!

Looks good but why is one photo of this soup different than another?  Is the soup dark or light?

I don't know if it's special occasion worthy, but it was tasty.  The garnishes really made it.  Based on prior comment, we added scallions and avocado too.

Made this tonight and thought this was really tasty.  Used Boneless Center Cut Pork Loin, 2 15-oz cans hominy, increased cumin to 2 tsp and ground red pepper to a heaping 1/2 tsp, and omitted the radishes.  Will definitely keep this in the fall/winter repertoire.  Very nice addition.

What a delight! I am constantly on the look out for easy, flavorful and healthy recipes. It's amazingly difficult to find all three of those attributes. This one fit the bill. Great flavor and very easy to prepare. My grocery store didn't have pork shoulder (unless I wanted 5 pounds), so I bought some boneless country style ribs. It worked great. I saw no need to experiment with ingredients to create a great meal.

Takes awhile to trim pork shoulder so really liked the shortcut using salsa verde (after simmering awhile added a bit more to our taste).  Made the day prior, adding less than 1tbs chopped fresh oregano to the posole just before putting it in the fridge.  In addition to lime, radish &amp; cilantro, at the table had sliced scallion, diced avocado, shredded iceberg, warm tortilla wedges.  Served with beer and watched the rain.  Satisfying lunch.

I thought this was amazing- almost as good as my mothers. I had such a large shoulder roast that it took a while to cook. The juice that came from cooking the pork pieces I later used as a substitution for the chicken broth and I never added the beer. Because the pork took so long to cook it only had to simmer for about 20 minutes.  Keep the radishes sliced in a bowl of water in the fridge so you can have them ready for tomorrow.

Pork Posole Sunday in the Pacific Northwest is one of those rainy, windy, stay inside by the fire and have your friends over for early dinner kind of traditions. The rich spicy broth, chewy hominy, crunchy radishes and succulent pork make a satisfying meal. Serve with jalapeno corn bread and specialty beers. Make two batches of posole-one with a bit more spice. This recipe has the right amount of heat for most of our friends!

Well, this was one of those "dinner interruptus" moments, so after I had the pork browned and everything but the broth added, had to set it aside until the next day, which didn't hurt it one bit.  Oddly enough, my store was out of hominy, so subbed in frozen corn and added a little more cumin and red pepper, as we like a little more heat.  Also didn't have any radishes, but will look for them when we make this again, which we will.  Served with diced avocado,cilantro and lime wedges and made jalapeno cornbread to go with it.  Very quick and relatively easy dinner for week night and has potential to upgrade into something special.

Added a can of no salt petite cut diced tomatoes to brighten up the soup - that did the trick! 
Also used a leaner cut of pork well-trimmed so I didn't have to simmer as long since the pork was already tender.

I've enjoyed previous posole recipes in CL, but this one is absolutely delicious, especially considering how few ingredients and how easy it is to make.  Extremely flavorful and easy to whip together on a weeknight.  Sure, it needs to simmer for 70 minutes, but that's multi-tasking time!!  Will definitely be making again.  Don't skip the cilantro, radishes, or lime wedges.

We actually rated this a 4.5 star recipe. So flavorful and better than the other posole recipes I've tried (and liked) in the past.  I tripled the recipe and it made ~8 servings.  I also added avocado to the toppings which is yummy.

It's amazing how much flavor there is in such a humble (and, by the way, inexpensive) dish. The star of the soup is hominy, with its chewy texture and toasty-corn character; you'll find it with the Latin foods in the supermarket. 

pork posole

Total: 1 hours, 35 minutes

Servings: 4

Cost: $12.41 /serving

Author : Julianna Grimes

Ingredients

Instructions

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