Southwest Pork and Posole Soup

Jenny Powers


This soup reminds me of New Mexico. It is loaded with the flavors of the southwest. I have been trying to formulate this for some time and I finally have. I hope that you enjoy this as much as I do.


☆☆☆☆☆ 0 votes

6 to 8
15 Min
Stove Top


  • 4
    center cut pork chops
  • 1 can(s)
    original rotel tomatoes
  • 1 can(s)
    lime and cilantro rotel tomatoes
  • 2 can(s)
    hominy (posole)
  • 1 can(s)
    49 oz can chicken broth
  • 2 can(s)
    pinto beans
  • 2
    russet potatoes, diced
  • 1 tsp
    oregano, dried
  • 1 tsp
    ground cumin
  • 4 clove
    garlic, minced
  • 1 tsp
    cilantro, dried
  • ·
    salt and pepper to taste

How to Make Southwest Pork and Posole Soup


  1. Brown the chops in the bottom of a soup pot. Add the rotel tomatoes and simmer for about 1 1/2 hours.
  2. When they are fork tender, remove and shred the meat. Return meat to the soup pot.
  3. Combine the remaining ingredients in the soup pot.
  4. Bring soup to a boil. Lower the temperature so the soup can simmer for 1 to 1 hours.
  5. If you want a less spicy soup use mild rotel tomatoes.
  6. I like to top the soup with tortilla strips. You can find them next to the croutons.

Printable Recipe Card

About Southwest Pork and Posole Soup

Course/Dish: Other Soups, Pork
Main Ingredient: Pork
Regional Style: Southwestern
Other Tag: Heirloom

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