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 Posole recipe has it all! Plus, what other soup can you eat with soft warm tortillas?
Mexican Posole Soup
If your only exposure to Mexican food is Taco Tuesday, you need to expand your horizons with this authentic posole recipe. 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, so don't be intimidated, this is an easy posole recipe.
Quite honestly, you can make this posole recipe in the slow cooker instead. Simply cook on ihgh until the pork until it is falling apart, then shred, and proceed with the remaining instructions.
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 luxuriously 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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Mexican Posole Soup Recipe with Shredded Pork
- 2 lb Pork Shoulder (Boston Butt)
- 1 tablespoon Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- ½ Red Onion (sliced)
- Salt and Pepper
- 1 tablespoon Canola Oil
- ½ 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 tablespoon Oregano
- 2 teaspoon Cumin
- 1 tablespoon 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.
This recipe was originally published on FoxValleyFoodie.com April 1, 2015.
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I made this today with just a couple changes. I used a rack of ribs because it is what I had and put them in the instant pot and then shredded the meat. I also used a jar of sofrito from the oriental isle in addition to the tomato puree. We like thicker soups, so I took 3 corn tortillas and put the hot broth on them until they where soft and then blended until smooth in the blender. By adding the corn tortilla slurry, it made the soup thicker and creamy. This recipe is easy, fantastic, and perfect for a cold, rainy, spring MN day.
Made this posole yesterday in my instant pot with a few changes. Added some nopales I had in the freezer. Used tomato puree instead of whole. It I was delicious. Well written recipe. Thank you for sharing.
Very easy to follow and delicious
Followed this recipe to the letter. Ended up with what tasted like weak red chili. No Cumin taste, no Hot Sauce bite. This recipe makes a lot of soup which apparently dilutes the flavor. I added an additional two ounces of Cumin, still weak on taste. added more mexican hot sauce to my individual bowl to get some taste. Couldn't get anyone else in family to try more than a taste. Fortunately, it is an inexpensive recipe to make. I won't be trying it again.
I found this recipe while looking for different ways to use the pulled pork I make and freeze in 1 lb. packets. Made this last night with the recipe for 4 servings. It was AWESOME!!!! I would not change a thing as I followed exactly as printed. Quantity was perfect and I have another meal already cooked for the second half. Love it, cook once, eat twice. I served it with crusty warm bread.
I will try the Pork Shoulder recipe included on the page next time I make pulled pork. Thank you for sharing this recipe.
I made it using left over carnitas, it was delicious. It does make a lot but I froze half of it. Definitely giving it ⭐️⭐️⭐️⭐️⭐️
Instead of pureeing the tomatoes can I just buy canned pureed tomatoes? Thanks
Fox Valley Foodie
I prepared this recipe with left over pork shoulder I had. It tasted amazing. I cut up the tortilla in triangles lined them in a cookie sheet, mixed olive oil, dried parsley, dried minced garlic, salt and pepper and brushed the tortilla triangles with it and baked them in the oven until golden. Dinner was a hit and my kids (5 and 7) ate it all. Thank you so much for sharing this recipe. Will definitely make it again. 💯%
This recipe is AMAZING! Can you provide a nutrition breakdown please?
Excellent recipe! Inadequate the whole dish in my 6 qt Aroma rice cooker. From the sautéd onions and garlic to the slow cooked pork with all the rest of the recipe. The flavor was exceptional. I served it to my friends who some are Mexican and they said I did good for a white girl, LOL!
Could I use leftover smoked pork shoulder?
Fox Valley Foodie
Yes, that would taste amazing I bet.
This is not authentic dude. You’re obviously not mexican🙄 and we NEVER use flour tortillas for ANY type of soup dish.
Mir, why do you have to be tacky?
This was excellent! I used Original Rotel instead of regular diced tomatoes, and left out the hot sauce. I thought the heat was perfect. Great idea for leftover pork shoulder.
Mir, my husband's lineage is Mexican and Spanish and he has quite a large extended family we have cooked with numerous times. We most certainly DO serve flour tortillas with pozole or green chile (though it is actually spelled wrong in this recipe : ) but the "s" spelling seems to be common outside of Mexican tradition). Flour tortillas are used for dipping and adding bulk to your meals. Not sure where you get the idea that using flour tortillas with soup isn't "authentic???" Just because your family might not have done it doesn't mean it's incorrect. Agree with Jennifer, just tacky and pretty much the most unhelpful comment possible.
This recipe killed it! Amazing!
Do you have a recipe for the tortillas?
Fox Valley Foodie
My grandma has a great flour tortilla recipe that has been passed down through the family but I haven't published it yet. I typically buy flour tortillas.
Do you have a recipe for posole soup with pigs feet, a friend of mine made it And I remember it was very hot, And, she had pigs feet And cabbage And???
Fox Valley Foodie
Thanks for asking, unfortunately, I do not.