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Photo by: Joseph DeLeo
Traditionally, this dish is made with dried posole and a pork shoulder. The posole can take as long as five hours to cook, by which time the meat and chiles have become extremely tender. This version uses easy-to-find canned hominy and still gets better as you cook it longer.
Bring 6 cups water to a boil and add the pork. Cook for 10 minutes. Reduce the heat to a simmer and add the rest of the ingredients (except the garnish). Salt to taste. Cook, covered, for 1½ to 2 hours (or longer), stirring and adding water if needed. Serve in soup bowls.
Pass around a plate of garnishes for everyone at the table to add to their soup.
Nutritional information is based on 8 servings, includes 1/8 teaspoon of added salt per serving, but does not include roasted green chiles or garnish plate ingredients. For nutritional information on roasted green chiles, please follow the link above.
Nutrients per serving (% daily value)