Comforting and easy to make Pork Posole! When you are craving a deep flavored slightly spicy and warm stew this Posole will check all the boxes! Learn how to make Pork Posole with this easy recipe!
Ingredients to make Pork Posole –
- 2 pounds boneless country pork ribs
- chili powder
- Chipotle peppers in adobo sauce – minced or puree
- diced tomatoes
- chicken stock
What are Chipotle in Adobo Sauce and how do I use them?
Chipotles in adobo are smoked and dried jalapeños rehydrated and canned in a sweet and tangy purée of tomato, vinegar, garlic, and some other spices. You can remove the chilies from the sauce, slice open and remove the seeds to drastically reduce the heat. I actually like the sauce more than the peppers! It is an explosion of warm heat and spices!
PRO TIP: To use Chipotles in Adobo I take the entire can and puree’ them in my blender or food processor. Then pour into a freezer bag, press flat, freeze and when I need them I simply break a chunk off – clever!
If you would prefer to not blend them up, simply dig out 3 Chipotles and mince. To that, add several tablespoons of the sauce. Start slow and build your heat by tasting after each chipotle or if you like spicy, just toss it all in!
How to make Pork Posole –
In a large dutch oven or soup pot, brown your cut up pork in a bit of olive oil.
What kind of pork should I use for this Posole?
- We used pork country spare ribs. No bone. Nice amount of fat. Easy to cut up.
- You can also use pork butt, pork shouder, pork roast – but a little bit of visible fat is recommended.
Next add the onion, garlic spices and chipotle to the pot. Cook for a few minutes and add the remaining ingredients.
SLOW COOKER INSTRUCTIONS: Add the cooked pork and sautéed onions to the slow cooker along with the remaining ingredients. Cook on low for 5-6 hours or high 2-3 hours until pork is tender
Optional toppings you may like!
- shredded cabbage
- sliced radishes
- tortilla chips
- lime wedges
- hot sauce
- diced fresh avocado
Check out these soup and stew recipes!
- Beef Barley Soup – Stove top or Slow cooker
- Chili Mac and Cheese Soup – A one pot wonder
- Beef Bourguignion – A personal favorite!
- Guinness Irish Stew – Stout beer makes a flavorful sauce!
Serve this hearty soup with :
To Fall Foods! Clink!
Kathi and Rachel
- 2 pounds boneless country pork ribs, cut in 1 inch cubes; remove any large pieces of fat
- 1 tablespoon olive oil
- 1 large onion chopped
- 4 large garlic cloves chopped
- 1 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 3 chipotle peppers in adobo sauce plus two more teaspoons of the sauce
- 1 25 ounce can hominy drained. Yellow or White
- 4 cups chicken stock prefer low sodium
- 1 15 ounce can diced fire roasted tomatoes not drained
- 1 large lime juiced
Toppings to consider
- radishes thinly sliced
- avocado cubed
- tortilla chips
- cabbage sliced
- Sprinkle cut pork with salt and pepper.
- Heat large dutch oven or soup pot over medium high heat. Add oil. Sear pork until all sides are browned. This may require two batches. Remove to a plate.
- Reduce heat to medium. Add onion and saute' until soft. Add garlic, cook until fragrant another minute or two.
- Add spices and chipotle. Cook for two minutes to release aromatics.
- NOTE: If using a slow cooker; Add cooked pork, onion, garlic, chipotle and spices to the cooker along with remaining ingredients. Stir well. Cook on low 5-6 hours or high 2-3 hours.
- Add cooked pork, hominy, broth and diced tomato to the pot. Bring to a simmer scraping up any bits from the bottom of the pan.
- Cook covered for two hours on stove top, medium low so it is just simmering. Cook until pork is tender.
- Add juice of lime and taste for seasoning.
One of the favorite Pozole toppings here in Mexico is shredded lettuce, never heard of using cabbage.. the others you have listed are also used plus dried powdered oregano.
Of course each person adds their personal touches.
Thank you for all the wonderful recipes you post!
Kathi & Rachel says
I like the crunch! Thanks for the nice note Isabel!
This looks so good. I don’t eat pork. Would chicken breasts and/or thighs work? I’ve never made anything with hominy before. Thanks. Love your recipes.
Kathi & Rachel says
Hi Marcia! Chicken thighs would be great! Hominy has a light corn taste. It’s corn that has been dried then soaked in lime or vinegar which puffs the kernals up. Very delish. Hope you give it a try!