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
Ingredients
Pork
- 2 lb Pork Shoulder (Boston Butt)
- 1 tablespoon Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- ½ Red Onion (sliced)
- Salt and Pepper
Posole
- 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
Garnish
- Juice from 1 wedge of lime per bowl
- Chopped fresh cilantro
- Shredded Mild Cheddar
- Flour Tortillas
Instructions
- 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.
Notes
Nutrition
This recipe was originally published on FoxValleyFoodie.com April 1, 2015.
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John
Instead of pureeing the tomatoes can I just buy canned pureed tomatoes? Thanks
Fox Valley Foodie
Certainly! 🙂
Aline
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. 💯%
Thea
This recipe is AMAZING! Can you provide a nutrition breakdown please?
Munchie52
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!
Connie
Could I use leftover smoked pork shoulder?
Fox Valley Foodie
Yes, that would taste amazing I bet.
Mir
This is not authentic dude. You’re obviously not mexican🙄 and we NEVER use flour tortillas for ANY type of soup dish.
Jennifer
Mir, why do you have to be tacky?
Kelly
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.
Ronald
This recipe killed it! Amazing!
Raquel Silies
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.
Laura
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.