Jeanne Benavidez


This is a favorite recipe of my family and friends. I like to make it for game day or family gatherings. It's really good in cold weather; warms you up. The photo shown is from the internet to show you what the finished product should look like.


★★★★★ 2 votes

4 - 6
30 Min
2 Hr


  • 4 lb
    pork short ribs
  • 2
    pig's knuckles, split (optional)
  • 2 qt
    chicken broth
  • ·
    enough water to cover
  • 1 pkg
    menudo seasoning mix
  • 1
    med onion, chopped
  • 1 Tbsp
    garlic, chopped
  • 3 tsp
  • 1 tsp
  • 1 tsp
    dried oregano, crushed
  • 1 tsp
    crushed red pepper flakes
  • 1 tsp
    black pepper
  • 2 can(s)
    (28 oz) hominy, drained

  • ·
    sliced avocado
  • ·
    sliced radishes
  • ·
    crushed red pepper flakes
  • ·
    chopped onion
  • ·
    dried oregano
  • ·
    lemon or lime wedges

How to Make Posole


  1. Cut pork into 1-inch pieces.
  2. Place pork and pigs knuckles in a very large soup or stock pot with chicken broth, water, onions, garlic, Menudo Seasoning Mix, salt, coriander, oregano, the crushed red pepper, and black pepper.
  3. Simmer, covered, for 1 ½ hours till pork is tender.
  4. Remove the pigs feet from the pot; remove the meat from the bone and return the meat back to the pot.
  5. Add drained hominy; cover and simmer 30 minutes longer.
  6. Garnish with crushed red pepper, chopped onion, dried oregano, lemon and lime wedges to taste.
  7. Serve with saltine crackers or corn or flour tortillas.

Printable Recipe Card

About Posole

Regional Style: Mexican

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