Posole (Pozole) or Pork Hominy Stew

Posole, the Mexican hominy stew
Brian Yarvin / Getty Images
  • Total: 2 hrs 10 mins
  • Prep: 10 mins
  • Cook: 2 hrs
  • Yield: 6 servings
Nutritional Guidelines (per serving)
512 Calories
24g Fat
30g Carbs
43g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 512
% Daily Value*
Total Fat 24g 30%
Saturated Fat 8g 42%
Cholesterol 143mg 48%
Sodium 1450mg 63%
Total Carbohydrate 30g 11%
Dietary Fiber 5g 16%
Protein 43g
Calcium 101mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Posole, also known as pozole, is a super easy and amazingly tasty stew made with pork, dried chiles, and hominy. To some people, posole is all about the garnishes. It is traditionally served with warm corn tortillas to help soak up the savory broth and topped with a variety of fresh, flavorful, and crunchy garnishes including:

  • fresh cilantro leaves
  • chopped green onion
  • sliced or shredded radishes
  • shredded green cabbage

You can buck with tradition and dress the shredded cabbage with a bit of lime juice and toasted cumin seeds, include chunks of avocado, or go crazy and treat the stew more like a chili and add cheese or sour cream to the mix too. 

Yes, the whole thing requires a bit of time, but most of that time is just the pot on the stove or in the oven, with no work required by the chef. For extra flavor, ask the butcher for a pork shank or knuckle bone to add to the pot, too.


  • 2 pounds pork shoulder or butt
  • 3 cloves garlic
  • 3 dried red New Mexico chiles or other large, somewhat mild, dried red chiles
  • 2 teaspoons salt plus more to taste
  • 3 1/2 cups cooked hominy (2 cans, 15-ounces each)*
  • 1 teaspoon dried Mexican oregano

Steps to Make It

  1. Cut the pork into chunks. Most classic posole recipes will have fairly big pieces, but if you prefer to cut it into bite-sized pieces, that works also. Decide what size you prefer and go with it. For extra flavor, include a few pieces of pork shank or knuckle bones in the mix.

  2. Put the pork in a large pot and cover with cool water. Bring to a boil. While the pork heats up, peel the garlic and remove the stem and seeds from the chiles. Skim off any foam that has formed in the pot. Add the garlic, chiles, and salt to the pork. Reduce the heat to maintain a steady simmer, cover, and cook until the pork is fork-tender, about 90 minutes. You can also do this by putting the covered, oven-proof pot in a 350 F oven for the same amount of time. This allows you to be totally hands off.

  3. Add the cooked or canned and drained hominy and oregano. Continue cooking at a simmer until the flavors blend and the pork is very tender, another hour. Add additional water to keep ingredients covered as necessary, returning the mixture to a boil and reducing back down to a simmer when needed.

  4. Taste the broth and add more salt as necessary. Serve the posole in deep bowls and let everyone top their portion with garnishes as they like.

* Canned hominy works fine here. If you want to start with dried, put 1 cup dried hominy in a large pot and cover with cold water. Bring to a boil and add enough salt to season (the water should taste a tad salty), reduce heat to maintain a steady simmer, and cook until just tender (about 2 hours), drain, and then use as directed in the recipe above.