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


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
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


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