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Posole (Pozole)

User Rating 4 Star Rating (8 Reviews)


Posole soup with cornbread
Jeremy Liebman/Photodisc/Getty Images
A rich soup originating from the Mexican state of Jalisco.


  • 1 lb pork loin cut into small cubes
  • 1 whole onion, peeled and coarsely chopped
  • 1 teaspoon garlic powder or 5 cloves of garlic, peeled and diced
  • 1/4 teaspoon pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon ground cloves
  • 4 green chiles, roasted, peeled and diced
  • 1 jalapeno, seeded, and finely diced
  • 2 tablespoons oil or lard
  • 2 cups dried hominy or 3 cups fresh nixtamal with hulls removed (see below)
  • 1/2 teaspoon salt


Dried Hominy-
Soak dried hominy in lightly salted water overnight.

Nixtamal or Fresh Hominy-
Follow Nixtamal directions for cooking and soaking hominy. Only use 2 cups of dried corn to make the hominy.

Heat oil in a large saucepan over medium heat. Saute the onions and garlic for approximately two minutes. Brown the meat in the pan with the onions and garlic. Add enough water to cover the meat with a least 2 inches. Stir in the dried hominy, salt, cumin, oregano, cloves, pepper and chiles. (If using fresh hominy instead of dried, do not add at this time.) Let simmer for 1 hour.

Remove the meat from the liquid. Remove excess fat and cut the meat into small cubes. Set aside.

Add chicken broth as necessary to replace liquid. If using fresh hominy or nixtamal, add it at this time. Simmer for an additional hour. Add in cubed pork and simmer for an additional 20 minutes or until hominy is thoroughly cooked. Salt to taste

User Reviews

Reviews for this section have been closed.

 4 out of 5
Excellent New Mexico posole recipe, Member trentghill

This makes an authentic New Mexican posole that dependably turns out delicious. Made with fresh nixtamal (for which I use the about.com recipe as well), you really can't beat it without driving down to Santa Fe, which is kind of a haul from here.

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