Natalie Loop


Pronounced (poh-SOH-leh)This is a comforting stew that reminds me of my childhood. It's a big hit. I enjoy eating this with cheese quesadillas. Most people find comfort in a bowl of chili or chicken noodle soup. This is my comfort food. The hominy gives the body of this great stew a nice texture. I double this recipe because it tastes even better the second day.

★★★★★ 1 vote
8 Hr
2 Hr


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3/4 lb
white dried corn hominy
2 tsp
canola oil
8 oz
boneless pork loin, cut into 1/2" pieces
1/2 c
chopped onion
2 tsp
dried oregano
3/4 tsp
2 clove
garlic minced
bay leaf
3 c
14 oz. cans of low sodium chicken broth
dried guajillo chiles
2 c
shredded cabbage
1/3 c
chopped fresh cilantro
1/3 c
slivered radishes (optional)
1/3 c
chopped green onions
lime wedges

How to Make Posole


  • 1Place hominy in a large Dutch oven. Cover with water to 4 inches above hominy; cover and let stand 8 hours. Drain.
  • 2Return hominy to pan. Cover with water to 4 inches above hominy; bring to a boil. Reduce heat, and simmer 1 hour, stirring occasionally; drain. Wipe pan dry with a paper towel.
  • 3Heat oil in pan over medium-high heat. Add pork to pan; saute 5 minutes, turning to brown on all sides. Add onion; saute 2 minutes or until tender. Add oregano, salt, garlic, and bay leaf; saute 1 minute. Return hominy to pan.
  • 4Add 3 cups water and broth; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Add chiles; simmer 30 minutes, stirring occasionally. Discard chiles and bay leaf. Ladle about 1 1/2 cups posole into each of 8 bowls. Garnish each serving with 1/4 cup shredded cabbage, about 2 teaspoons cilantro, about 2 teaspoons radishes (optional), about 2 teaspoons green onions (optional) and 1 lime wedge.

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