This Mexican Posole soup boasts tender shredded pork, the deep taste of cumin, bright splashes of lime and cilantro, and tangy splash of hot sauce.
Posole, a Mexican soup, is quite possibly my favorite soup, period. Largely because I love Mexican flavors; the deep taste of cumin, bright splashes of lime and cilantro, the sharp bite of hot sauce, this Mexican Pposole recipe has it all! Plus, what other soup can you eat with soft warm tortillas?
If your only exposure to Mexican food is Taco Tuesday, you need to expand your horizons with this Mexican Posole Soup. One thing that I love about this soup is most of the cooking can be done without you slaving over the stove. Throw the pork in a Dutch oven for 5-6 hours while you go about your day and then come back to finish it up 30 minutes before you are ready to eat. The pork will do just fine simmering even longer if needed.
There are other posole recipes that call for meat other than pork. However, don’t be led astray. Pork is what you want. During the hours of simmering, it transforms into the most tender, flavor-filled, shredded pork you’ve ever slurped. Think Mexican Pulled Pork.
This is also an excellent meal to make in advance to reheat for meals throughout the week or for entertaining. The leftovers will taste even better because the flavors have all had a chance to meld together! Having a meal that you can make ahead of any party frees you up to finish all of your other last-minute tasks before guests arrive.
Want a second meal out of it? Boil down the liquid and make this Mexican posole recipe into a burrito filling!
I recommend making Mexican Posole Soup in a Dutch Oven. I own the Lodge Dutch Oven and it is one of my favorite work-horses in my kitchen. I reach for it whenever I have a long, slow, simmer on my cooktop, or if I am braising in the oven. The thicker sides make it perfect for this because you will maintain a more consistent temperature and it will reduce quick temperature fluctuations that cause scorching.
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This Mexican Posole Soup boasts tender shredded pork, the deep taste of cumin, bright splashes of lime and cilantro, and tangy splash of hot sauce.
- 2 lb Pork Shoulder (Boston Butt)
- 1 tbsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1/2 Red Onion (sliced)
- Salt and Pepper
- 1 tbsp Canola Oil
- 1/2 Red Onion (chopped)
- 3 Cloves Garlic (minced)
- 2 Roma Tomatoes (chopped)
- 6 Cups Chicken broth
- 28 oz can Pinto Beans (undrained)
- 28 oz can Hominy (drained)
- 28 oz can diced tomatoes (pureed in blender)
- 1 tbsp Oregano
- 2 tsp Cumin
- 1 tbsp Mexican Hot Sauce
- Kosher Salt & Ground Pepper
- Juice from 1 wedge of lime per bowl
- Chopped fresh cilantro
- Shredded Mild Cheddar
- Flour Tortillas
Combine pork seasonings and coat meat.
Place in Dutch Oven or roasting pan with ½ cup water and topped with sliced onions.
Cover tightly with foil or lid then place in oven at 275 degrees for 5-6 hours, or until fork tender. Remove from oven and let rest till cool enough to handle, then remove any large chunks of fat and shred meat (reserve juices).
Heat oil in large pot and sauté onions till translucent (5 mins).
Add garlic till aromatic(2 mins), then add tomatoes until softened (2 mins).
Add remaining ingredients, minus salt and pepper.
Stir occasionally for 30 mintutes.
Add shredded pork and pan juices to soup and simmer for 30 more minutes. Salt and pepper to taste.
Serve with shredded cheddar, lime wedge, chopped cilantro, and flour tortillas.
Though in the recipe I recommend using the oven to cook the pork, I typically use my crock pot instead. You do not need tin foil if using the crock pot. Just cook on high until the pork begins falling apart, and then shred.
IF YOU LIKED THIS RECIPE you will love my Slow Cooker Mexican Shredded Beef as well!
This recipe was originally published on FoxValleyFoodie.com April 1, 2015.
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