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    Home Β» Recipes Β» Soups and Stews

    This site contains affiliate links to various websites, including Amazon.com. read more

    Easy White Posole Ready in 1 Hour (Mexican Pork and Hominy Stew)

    Published: Dec 3, 2019 Β· Modified: Dec 16, 2022 by Audrey Β· This post may contain affiliate links.

    Jump to Recipe Print Recipe
    White Posole (Pozole) is a milder Mexican Hominy Stew traditionally served on New Year's for good luck and other special celebrations.

    White Posole is a mild but flavorful Mexican hominy stew made for special occasions such as New Year's, weddings and birthdays.

    Easy Mexican Hominy Stew traditionally served on New Year's for good luck and other special celebrations. #newyearseve #goodluckfoods #hominystew #whiteposole #mexicanstew #porkstew #thatrecipeblog

    Whether you spell it posole (like we do here in Southern California) or pozole like in Mexico it is still a hominy stew. Just a regional difference in spelling.

    This is a "white" posole and on the milder side. Red Posole contains chilies, giving it a vibrant red color and considerably more spice.

    Unlike traditional recipes that cook for hours and hours, this version cooks up in under an hour and has far less fat.

    But, make no mistake it is full of flavor.

    Ingredients for White Posole

    Pork shoulder is an inexpensive cut that makes a great stew.

    Canned hominy is used here for the speed. Dried hominy takes considerably longer and even Bon Appetit notes that it makes little to no difference.

    Vegetable broth can be used instead of the chicken broth.

    Canned diced chilies and fresh jalapeno are both used. The diced chilies are mild, while the fresh jalapeno is going to add more heat.

    Onions and garlic: fresh is best.

    Spices include: cumin, ground cloves, black pepper, and cayenne to taste.

    Optional extras for serving:

    • fresh chopped oregano, onion and cilantro
    • fresh salsa
    • lime wedges
    • corn tortillas or chips
    • shredded lettuce or cabbage
    • thinly sliced radishes
    • avocado wedges
    • chopped fresh tomato
    soup in a bowl with text overlay "White Posole"

    Recipe

    Print Recipe Pin Recipe

    Ingredients
     

    • 1 pound boneless pork such as shoulder (cut into 1 inch cubes)
    • Β½ cup onion (chopped)
    • 1-2 clove garlic (finely minced)
    • Β½ teaspoon black pepper
    • Β½ teaspoon ground cumin
    • Β½ teaspoon ground cloves
    • ΒΌ - Β½ teaspoon cayenne (ground red pepper)
    • 2 cups chicken broth
    • 14 ounce can hominy (including liquid)
    • 4 ounces canned diced green chilies
    • 1-2 jalapenos (diced)

    Instructions
     

    • Heat a heavy stew pot or large cast iron skillet or Dutch oven. Add pork cubes and brown, stirring constantly.
    • Add onion, garlic and spices. Cook until they are translucent, again stirring constantly.
    • Add the broth. Bring to a boil, reduce heat and simmer on medium for about 10 minutes.
    • Add the hominy, including the liquid, chilies and jalapeno (if using). Stir together.
    • Bring back to boiling, reduce heat and simmer on low for about 30 minutes, stirring occasionally. Add additional liquid if necessary. The meat should begin break apart and the sauce should be fairly thick.

    Notes

    Serve with any of the following:
    • fresh chopped oregano, onion and cilantro
    • fresh salsa
    • lime wedges
    • corn tortillas
    • shredded lettuce or cabbage
    • thinly sliced radishes
    • avocado wedges
    • chopped fresh tomato

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    Until next time, happy eating!
    ~Audrey

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    Reader Interactions

    Comments

    1. Alana

      September 26, 2014 at 2:50 pm

      Years ago, my husband (an excellent cook) used to make this soup. I loved it so much. I should ask him for it once the weather cools down.

      Reply
    2. Judy

      September 29, 2014 at 2:56 pm

      Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST The Midnight Baker ! I hope to see you there!
      Judy@ http://www.bakeatmidnite.com

      Reply
    3. April Waltrip

      September 30, 2014 at 7:17 pm

      Thanks for sharing at Merry Monday!
      xoxo April
      http://www.stampinfool.com

      Reply
    4. Cynthia

      October 01, 2014 at 2:40 am

      I love posole! I have never had it like this before, I am used to having posole in my Menudo! I am so glad you shared this recipe at the In and Out of the Kitchen Link Party! See you next week!

      Reply
    5. Joy @ Joy Love Food

      October 01, 2014 at 10:57 am

      Mmmm, I love posole, will have to give this a try, pinning!

      Reply
    6. Erica

      December 03, 2019 at 1:59 pm

      Yum! I love any and all Mexican recipes. Thanks for sharing to Tasty Tuesdays. I am pinning this recipe for later.

      Reply
    7. Marilyn Lesniak

      December 03, 2019 at 5:37 pm

      Thank you for hosting! This is what I featured the week of 11-25 to 11-29 on my blog. On Tuesday morning were Christmas Almond Balls. Wednesday was a Red Velvet Oreo Trifle. And wrapping up the first week of Christmas baking is a Marilyns Treats original. My Death by Peanut Butter and Chocolate Trifle. Enjoy!

      Reply
    8. Jolene

      December 10, 2021 at 3:47 am

      I've never had posole before but this sure makes me want to try it!

      Reply

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    audrey humaciu in kitchen

    Welcome, I'm Audrey, an avid "maker" that believes home made is better.

    Whether it's cooking, crafting, gardening, home dΓ©cor, even blog design, I love getting my hands dirty and trying new things... even if I make a mess in the process.

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