There are some dishes that just feel like home, aren’t there? The kind that wrap you up in a warm hug the moment you take a bite, filling your kitchen with an aroma that just makes everything feel right in the world. For me, that dish is posole. It’s more than just a soup; it’s a tradition, a memory, a truly comforting bowl that I find myself craving when the weather turns chilly, or honestly, when I just need a little culinary sunshine. I know, I know, “posole” might sound a bit fancy, but trust me, this posole recipe is surprisingly straightforward and incredibly rewarding. It’s like a warm, spicy hug that you can taste. If you’ve ever had a really good chili or a hearty stew, you’ll appreciate the depth of flavor here, but posole has its own unique magic with the tender hominy and rich broth.
What is a posole?
So, what exactly *is* posole? At its heart, it’s a traditional Mexican stew or soup made with hominy – that’s dried corn kernels that have been treated with an alkali, usually lime, which gives them that delightful puffy texture and slightly chewy bite. Think of it as a magical transformation of corn! The “posole” itself refers to the hominy, and the soup is typically flavored with a rich, savory broth, usually pork or chicken, and seasoned with chiles. It’s not just about the base, though. The beauty of posole lies in its vibrant garnishes. You can pile on shredded lettuce, radishes, onions, lime wedges, cilantro, and a dollop of crema or avocado. It’s a dish that encourages you to play with your food, making each bowl uniquely yours.
Why you’ll love this recipe?
Honestly, there are so many reasons why this posole recipe has become a staple in my kitchen, and I have a feeling it will in yours too. First off, the flavor is just out of this world. It’s deeply savory, with just the right amount of earthy spice from the chiles that warms you from the inside out without being overwhelmingly hot. It’s the kind of flavor that builds with every spoonful, making you want to slow down and savor it. But what I *really* love is how surprisingly simple it is to bring this incredible dish to life. You don’t need a dozen fancy ingredients or hours of complicated prep. Most of it simmers away happily on its own, allowing you to go about your day. Plus, it’s incredibly budget-friendly! The core ingredients are pantry staples, and it makes a big pot, meaning plenty of leftovers for delicious lunches or even another dinner. And talk about versatile! Serve it as a hearty soup, or even as a comforting stew. It’s fantastic on its own, but piled high with those fresh, crunchy toppings? Perfection. This recipe is my go-to when I want something that feels both rustic and elegant, comforting and exciting. It’s the dish that always gets rave reviews, even from the pickiest eaters in my family!
How do I make a posole?
Quick Overview
Making this posole is pretty straightforward, and I promise, even if you’re not usually one to tackle stews, you can totally do this! The main idea is to simmer your protein (I usually go with pork shoulder for its amazing tenderness and flavor) with aromatics and chiles until it’s fall-apart tender. Then, you’ll shred the meat and add the magical hominy back into that gorgeous, flavorful broth. The final step is all about those fabulous fresh garnishes, which really bring the whole dish to life. It’s a process of building flavors layer by delicious layer, and the result is pure comfort.
Ingredients
For the Broth Base & Pork: For the Broth: For the Pork: For the Broth: For the Pork: For
This is where all the deep, savory flavor starts. You’ll want about 2 pounds of pork shoulder, cut into a few large chunks. Don’t be afraid of a little fat; it renders down and adds so much richness! I also grab a large white onion, quartered, a few cloves of garlic (no need to peel them, just smash them!), and a bay leaf. For the chile base, dried New Mexico chiles are my absolute favorite for their mild heat and rich, earthy flavor. You’ll need about 6-8 of them, stems removed. If you like a bit more heat, you can throw in a dried ancho or guajillo chile too!
For the Hominy & Seasoning:
This is the star! You’ll need two (15-ounce) cans of white hominy, drained and rinsed really well. This is key to avoiding any starchy residue. We’ll also use chicken or vegetable broth – about 6-8 cups, depending on how soupy you like it. Salt and freshly ground black pepper, of course, to taste. A little cumin adds a wonderful warmth, maybe a teaspoon. And a pinch of Mexican oregano gives it that authentic touch.
For the Fresh Garnishes (Don’t Skip These!):
This is where the fun really begins! You’ll want thinly sliced radishes for that peppery crunch, shredded crisp lettuce (iceberg is great for texture!), finely diced white onion for a sharp bite, and plenty of fresh cilantro, chopped. Lime wedges are absolutely non-negotiable for squeezing over the top – that brightness cuts through the richness perfectly. Some folks love avocado slices or a dollop of sour cream or crema.
Step-by-Step Instructions
Step 1: Prepare the Chile Broth
First things first, let’s get those dried chiles rehydrated. Place your dried New Mexico chiles in a heatproof bowl. Pour enough boiling water over them to cover completely. Let them soak for about 20-30 minutes until they’re nice and pliable. While they’re soaking, place your pork shoulder chunks in a large stockpot or Dutch oven. Add the quartered onion, smashed garlic cloves, and the bay leaf. Cover with about 8 cups of water or broth. Bring to a boil, then reduce heat, cover, and simmer for about 1.5 to 2 hours, or until the pork is fork-tender and easily shreds. This slow simmer is crucial for tender pork!
Step 2: Make the Chile Purée
Once the chiles are rehydrated, drain them, reserving about 1 cup of the soaking liquid. Carefully transfer the rehydrated chiles to a blender. Add about 1 cup of the reserved soaking liquid, and blend until you have a smooth purée. If it seems too thick, add a little more soaking liquid or fresh water. Strain this purée through a fine-mesh sieve into a bowl, pressing down on the solids to get as much liquid as possible. Discard the solids left in the sieve. This step ensures you have a smooth, rich chile base without any gritty bits.
Step 3: Combine and Simmer
Once the pork is tender, carefully remove the pork chunks from the pot and place them on a cutting board. Let them cool slightly. Strain the broth from the pot into a clean pot or large bowl, discarding the onion, garlic, and bay leaf. You should have a beautifully flavored broth! Shred the pork into bite-sized pieces using two forks, discarding any large pieces of fat or bone. Add the shredded pork back into the strained broth. Stir in the chile purée, the drained and rinsed hominy, about 6 cups of chicken or vegetable broth (or more, depending on your desired consistency), cumin, and Mexican oregano. Season generously with salt and pepper to taste. Bring the posole to a simmer, then reduce the heat to low, cover, and let it simmer gently for at least 30 minutes, or up to an hour, to allow the flavors to meld beautifully. The longer it simmers, the better it gets!
Step 4: Prepare Garnishes
While the posole is simmering, get all your garnishes prepped. Thinly slice the radishes, shred the lettuce, finely dice the white onion, and chop the cilantro. Arrange them in separate bowls so everyone can customize their own bowl of posole. I like to have a big pile of lime wedges ready too.
Step 5: Serve It Up!
Ladle the hot posole into individual bowls. Make sure each bowl gets a good mix of pork, hominy, and that gorgeous red broth. Now for the best part: let everyone go wild with the garnishes! A sprinkle of radish, some crunchy lettuce, a bit of onion, a generous handful of cilantro, and a big squeeze of lime juice. It’s a feast for the eyes and the taste buds!
What to Serve It With
Posole is truly a meal in itself, but if you’re looking to round it out or serve it at a special occasion, there are some wonderful pairings that complement its rich, hearty flavors. For a casual family dinner, a basket of warm, crusty bread is always a hit – perfect for sopping up any leftover broth. If you’re serving it as a main course for a more festive gathering, I love to pair it with some simple Mexican rice. The fluffy rice is a lovely counterpoint to the tender hominy and flavorful broth. For a lighter touch, a simple Avocado Salad with a lime vinaigrette or a fresh jicama and cucumber salad offers a refreshing contrast. And of course, no Mexican-inspired meal is complete without a side of perfectly seasoned refried beans! My kids always ask for extra tortillas on the side, and honestly, I can’t blame them. They love using them to scoop up all the goodness.
Top Tips for Perfecting Your Posole
Over the years, I’ve learned a few little tricks that really make this posole recipe sing. One of the most important things I’ve discovered is how crucial it is to rinse the canned hominy thoroughly. Seriously, give it a good few rinses under cold water until the water runs clear. This gets rid of any starchy residue that can make the broth cloudy or taste a little off. When you’re simmering the pork, don’t rush it! That slow, gentle cooking is what breaks down the connective tissues and makes the pork unbelievably tender. I’ve tried pressure cooking it in the past, and while it’s faster, you just don’t get that same melt-in-your-mouth texture. For the chile purée, if you find your blender struggles, you can always add a bit more of the soaking liquid or even a splash of broth to help it along. And when it comes to seasoning, don’t be shy with the salt and pepper! Taste as you go and adjust. The hominy and pork can absorb a lot of salt, so tasting is key. I also find that letting the posole simmer for at least 30 minutes after you’ve added everything really allows the flavors to meld. Honestly, it’s even better the next day! If you find your posole is a little too thin for your liking, you can always mash some of the hominy against the side of the pot with your spoon. The starches released will help thicken the broth beautifully. And for the garnishes? My rule is the more, the merrier! Don’t be afraid to load up on all those fresh, crunchy toppings. They add so much texture and brightness, and that’s really part of what makes posole so special.
Storing and Reheating Tips
One of the best things about making a big pot of posole is that it stores and reheats beautifully. If you have any leftovers (which is rare in my house!), I like to let it cool completely before transferring it to an airtight container. It’ll keep in the refrigerator for about 3-4 days. The flavors actually deepen and get even better, so it’s perfect for lunches throughout the week. To reheat, I usually just ladle some into a saucepan and warm it gently over medium-low heat, stirring occasionally. You might need to add a splash of water or broth if it seems a little thick from sitting in the fridge. I’ve also reheated it in the microwave, and that works perfectly fine too! Just cover it loosely so it doesn’t splatter. For freezing, I usually portion it into freezer-safe containers or bags. It should stay good in the freezer for about 2-3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and then reheat as you would the refrigerated leftovers. The garnishes, of course, are best added fresh right before serving, but the posole itself freezes and reheats like a dream!
Frequently Asked Questions
Final Thoughts
There you have it, my friends! My absolute favorite posole recipe. It’s a dish that’s rich in flavor, history, and comfort. I truly hope you give this posole recipe a try. It’s more than just following steps in a recipe; it’s about creating something delicious that brings people together. I can’t wait to hear about your adventures in making it, and what your favorite garnishes are! If you love this comforting soup, you might also enjoy my hearty beef stew or my creamy tomato soup recipes – they both have that same soul-warming quality. Let me know in the comments below how your posole turns out, or if you have any tips or variations you love! Happy cooking!
Posole Recipe
Ingredients
Main Ingredients
- 1 pound Pork shoulder cut into 1-inch pieces
- 2 cans Hominy drained and rinsed
- 1 large Onion chopped
- 4 cloves Garlic minced
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Dried oregano
- 4 cups Chicken broth
- 1 tablespoon Salt to taste
- 0.5 teaspoon Black pepper to taste
Instructions
Preparation Steps
- In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Brown the pork shoulder on all sides.
- Add the chopped onion and minced garlic to the pot. Cook until softened, about 5 minutes.
- Stir in the chili powder, cumin, and dried oregano. Cook for 1 minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- Reduce the heat to low, cover, and simmer for at least 2-3 hours, or until the pork is tender and can be easily shredded.
- Remove the pork from the pot and shred it with two forks. Return the shredded pork to the pot.
- Stir in the drained and rinsed hominy. Season with salt and pepper to taste. Cook for another 15-20 minutes to allow the flavors to meld.
- Serve hot, garnished with your favorite toppings like shredded lettuce, chopped cilantro, diced onion, and lime wedges.
