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Ken's Kickin' Posole pinterest

Ken's Kickin' Posole

This hearty Mexican soup combines tender pork, hominy, and a blend of spices that create a symphony of flavors in every spoonful. Whether you're looking for comfort food on a chilly autumn evening or a crowd-pleasing dish for your next gathering, this kickin' posole delivers warmth and satisfaction with every bowl.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 6 servings
Calories 425 kcal

Equipment

  • Dutch Oven or Heavy-Bottomed Pot
  • Cutting Board
  • Sharp Knife
  • Measuring Cups and Spoons

Ingredients
  

For the Base

  • 2 pounds pork shoulder cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano Mexican oregano preferred
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 2 bay leaves
  • 6 cups chicken broth low-sodium
  • 2 cans white hominy 15 oz each, drained and rinsed
  • 1 can diced green chilies 4 oz
  • 2 tablespoons lime juice

For the Garnish

  • 1 cup fresh cilantro chopped
  • 1 red onion finely diced
  • 2 avocados sliced
  • 4 radishes thinly sliced
  • 2 limes cut into wedges
  • corn tortillas or tortilla chips for serving

Instructions
 

  • Season the pork cubes generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering. Working in batches to avoid crowding, brown the pork on all sides, about 3-4 minutes per batch. Transfer the browned meat to a plate and set aside.
  • Reduce heat to medium and add the diced onion to the same pot. Cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in cumin, oregano, smoked paprika, and coriander, toasting the spices for about 1 minute until they release their aromas.
  • Return the browned pork to the pot and add the bay leaves. Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for about 1 hour, or until the pork is tender enough to easily shred with a fork.
  • Add the drained hominy and diced green chilies to the pot. Continue simmering, uncovered, for another 25-30 minutes to allow the flavors to meld and the broth to reduce slightly. Stir in the lime juice, then taste and adjust seasonings if needed.
  • Ladle the hot posole into bowls and set out all garnishes in separate dishes, allowing everyone to customize their bowl. Traditional garnishes include cilantro, diced onion, sliced radishes, avocado, and lime wedges. Serve with warm corn tortillas or tortilla chips on the side.

Notes

Pro Tips:
  • Don't rush the browning step! Properly browned meat develops a deeper flavor foundation.
  • Toasting your spices in the oil awakens their essential oils, intensifying the flavor.
  • For an even richer flavor, substitute 2 cups of the chicken broth with a light Mexican beer.
  • If you prefer a thicker posole, remove about 1 cup of hominy, mash it with a fork, and stir it back into the soup.
  • The garnishes aren't just decorative—they add crucial textural contrast and bright flavors!
Substitution Options:
  • Vegetarian? Replace pork with 3 cups of mixed mushrooms and 1 can of pinto beans
  • No hominy available? Substitute with corn kernels and white beans
  • For a spicier kick, add 1-2 diced jalapeños or a teaspoon of cayenne pepper

Nutrition

Calories: 425kcalCarbohydrates: 28gProtein: 32gFat: 22gSaturated Fat: 7gSodium: 680mgFiber: 8gVitamin C: 45mgIron: 20mg
Keyword Posole, Mexican Soup, Pork Soup, Hominy, Traditional Mexican
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