Posole: Pork and Hominy Soup


Yesterday I posted Carnitas in an attempt to revolutionize taco night.  Because that is my job….my purpose…..no!  My reason for living!  Taco night ¡Revolución! *fist in the air*

Ok I may have taken that a wee-bit too far, but you get the idea.

I had quite a bit of carnitas leftover from my taco night ¡Revolución!.  It was to be expected, 3 pounds of pork shoulder for 2 people is a little much, but I was sure to make good use of my leftovers.  To be honest the whole purpose of making the carnitas was to make a posole soup.  I am ashamed to admit that I was not motivated by trying to start a taco night ¡Revolución!, it was my own selfish need to try posole soup.  But this fact should not diminish the taco night ¡Revolución!.

Ok I have used up my quota for the use of the word ¡Revolución!.

The whole thing started while watching an episode of Dinners, Drive-ins and Dives where they visited a place that made a posole soup.   Obed is a huge fan of soup so I made a mental note to find a recipe and try it.   When I went on my search I found a recipe on Chaos in the Kitchen, which gave me the idea of the slow cooker which brings us here today.  I credit her with the seed that planted the idea for the ¡_____________!(remember quota met)

This worked out perfectly.  I got everything together in the morning before heading out for church and when we got back we had a warm savory soup waiting for us.  It is a very filling soup, the pork is soft and tender and the hominy adds to the texture of the soup.   Next time you make carnitas, make extra and plan for a posole soup.

Print Recipe

Posole: Pork and Hominy Soup (adapted from Chaos in the Kitchen)

  • 2 Tbs butter
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 jalapenos, seeded and diced
  • 3 tsp cumin
  • 1 1/2 tsp oregano
  • 1/2 tsp black pepper
  • 3 cups cooked pork, like carnitas
  • 1 cup roasted green chilies (canned or fresh), diced
  • 1/4 cup green salsa, medium
  • 2 (15 oz) cans white hominy, drained and rinsed
  • juices from carnitas
  • 1 qt chicken or pork stock to cover
  • tabasco or sarachi sauce (optional)

Melt butter over medium heat and add onion, garlic, jalapeno, and spices. Saute until veggies are soft.

Add vegetables in a slow cooker with pork, green chilies, salsa and hominy. Add and reserved juices from the carnitas and stock to cover.  Cover slow cooker and set on LOW for 7 hours or HIGH for 3 1/2.   Add tabasco or sarachi sauce to your taste and serve with desired garnishes.

If you prefer to do this stove top saute veggies as directed and combine everything into a large heavy pot.  Bring the soup to a boil, lower heat to a simmer and cover, simmer for 2 hours until flavors are well combined.


  1. Jennie says

    I was wondering – what kind of green chillies do I use? Are they spicy? Thank you! I can’t wait to try this on the weekend for easter :)

  2. atlantaspike says

    The carnitas came out great, and the posole is making on the stove now. While I was adjusting seasonings, it didn’t have quite the color I was used to seeing in this dish when I order in the taquria on Saturdays. A bit of research led me here – http://www.101cookbooks.com/archives/red-posole-recipe.html. I cut the red sauce recipe in 1/3, and it delivered a beautiful color and spiciness to the dish. thanks again -

  3. elf says

    Awesome recipe! Try adding white pepper to this. I know this isn’t traditional but try Adding mango slices to this. Mango juice is a natural meat tenderizer and adds an unexpected sweetness to the dish. Happy cooking:)

  4. says

    you have officially just made my day. one of my favorite taquerias in atlanta served this over the holidays. it was insanely good. and now i can make it myself! sweet.


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