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. Laura in Little Rock says

    I LOVE, LOVE, L-O-V-E this recipe. The !Revolucion! has occurred, in a small German/Scottish, Catholic family in Little Rock. I’ve made it, shared it with friends and family, overwhelmed suspicious young teenagers with that weird looking soup, shared it on Facebook. I would walk down the street banging my stockpot and waving a spatula to convert the unwilling!
    We adore this recipe. I’m happiest when I know I have a stash of the carnitas and au jus in the freezer so that posole is not more than 30 minutes away. Thanks for writing and posting on Tasty Kitchen, several years ago. It remains in the rotation of recipes we love to each, especially when I can find a huge pork shoulder on sale. Like tonight, when I stop in Kroger, spy the special on pork, google your recipes on my phone, backtrack for ingredients and now have a lovely citrus, cumin, cilantro aroma to torment myself.

  2. 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 :)

  3. 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 –

  4. 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:)

  5. 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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