Authentic Posole is made with the pig's head; the ears are the delicacy. This simple recipe uses more 'acceptable' ingredients.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot over high heat, combine the pork, salt and water to cover. Bring to a boil and reduce heat to medium low. Allow to simmer for two hours, skimming foam as necessary.

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  • Remove from heat and take the bones out of the stock. Cool and de-fat the stock. Remove pork from bones and return meat to stock. Add the hominy and chili powder and simmer over low heat for 30 to 45 minutes.

  • Serve by placing soup in bowls. Each diner then adds their own cabbage, radishes, onion and lime juice to taste. Eat by dipping spoon deep down to bottom of bowl, lifting to bring up the meat, hominy, soup and layered vegetables.

Nutrition Facts

629.6 calories; protein 50.2g 100% DV; carbohydrates 37.8g 12% DV; fat 30.8g 47% DV; cholesterol 142.9mg 48% DV; sodium 1686.4mg 68% DV. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/07/2008
Good basic recipe, not quite the same, but good. I prefer to use dried new mexico chiles, soak in boiling water to rehydrdate and then puree in blender, and add pureed chile to soup. The cabbage on top is a must! Read More
(50)

Most helpful critical review

Rating: 3 stars
05/13/2009
needs more flavor. Not very authentic. Add lime wedges on the side with cilantro chopped cactus cotija cheese pureed chili sauce and onion for more flavor. We simmer whole garlic heads in our base. Read More
(10)
32 Ratings
  • 5 star values: 15
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
07/07/2008
Good basic recipe, not quite the same, but good. I prefer to use dried new mexico chiles, soak in boiling water to rehydrdate and then puree in blender, and add pureed chile to soup. The cabbage on top is a must! Read More
(50)
Rating: 4 stars
11/11/2003
This is a really good recipe! I would prefer no cabbage add some camino garnish with raw onions and fresh cilantro serve with corn tortillas. Yum! Thanks for sharing the recipe! Read More
(35)
Rating: 5 stars
09/24/2007
Very good. I used chicken instead of pork and added chicken bouillon and chili powder while cooking the chicken. Read More
(31)
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Rating: 4 stars
12/20/2004
Very good! A few minor alterations...I boiled the pork in the water w/ the chili powder (maybe a little more than what was called for) as well as a couple of spoonfuls of granulated chicken bouilon. A lot of great flavor! I'm already craving more!! Read More
(18)
Rating: 5 stars
02/09/2009
Very easy to make. Husband states its authentic and very very good. Just like the Posole in California. We live in Michigan. Read More
(15)
Rating: 4 stars
09/27/2004
Yum. My husband is a big Posole fan and kids ate well. I offered more types of veggies to add when served. Mexican style cheese is also good with it. Read More
(13)
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Rating: 4 stars
03/04/2008
A very easy version of a traditional Mexican soup. I made this to satisfy my son's craving for menudo which I refuse to cook. (The smell of tripe is overwhelming!) My sixteen year old ate 4 bowls for dinner! I used very lean pork. It was really good and it was even better the next day! (as most soups are!) Read More
(12)
Rating: 4 stars
10/03/2007
Delicious! I made this receipe with the slightest alteration. the last 30-45 min i simmered it i put in the soup some cilantro not cut or anything and some lime and oh it was delicious!!! Read More
(11)
Rating: 5 stars
10/27/2010
Bryan B. I have no idea where your from but here in Oaxaca Mexico we don't make our Posole with pig's heads:P It's actually made with shreadded chicken meat not w/ pork - but I love your recipe:) Read More
(11)
Rating: 3 stars
05/13/2009
needs more flavor. Not very authentic. Add lime wedges on the side with cilantro chopped cactus cotija cheese pureed chili sauce and onion for more flavor. We simmer whole garlic heads in our base. Read More
(10)