• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
  • Subscribe
  • Contact
Fox Valley Foodie
menu icon
go to homepage
search icon
Homepage link
  • About the Fox Valley Foodie
  • Subscribe
  • Recipe Index
  • Contact
  • ×
    Home » Recipes » Recipe

    Mexican Posole Soup Recipe with Shredded Pork

    Published: Aug 9, 2017 · Modified: Jan 1, 2020 by Fox Valley Foodie · This post may contain affiliate links

    • Facebook130
    • Twitter
    Jump to Recipe Print Recipe
    Mexican Posole Soup Recipe with Shredded Pork

    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 Recipe

    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!

    Mexican Posole with Shredded Pork

    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. 

    The above link is an affiliate link. Any Amazon purchases made through this link helps support FoxValleyFoodie.com at no additional cost to you.

    Mexican Posole Soup Recipe

    Mexican Posole Soup Recipe with Shredded Pork

    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.
    4.72 from 21 votes
    Print Pin Rate Save Saved
    Course: Soup
    Cuisine: Mexican
    Prep Time: 15 minutes minutes
    Cook Time: 5 hours hours
    Total Time: 5 hours hours 15 minutes minutes
    Servings: 8 servings
    Calories: 275kcal
    Author: Fox Valley Foodie

    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

    Though in the recipe I recommend using the oven to cook the pork, I often 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 and proceed with the instructions.
     
    IF YOU LIKED THIS RECIPE you will love my Slow Cooker Mexican Shredded Beef as well!

    Nutritional Information

    Calories: 275kcal
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    This recipe was originally published on FoxValleyFoodie.com April 1, 2015.

    If you enjoyed my Mexican Posole Soup Recipe with Shredded Pork recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.

    Get My FREE eCookbook

    mailer

    Subscribe to FoxValleyFoodie.com and get each tantalizing new post sent directly to your inbox, along with my complementary eCookbook just for signing up!

    « Slow Cooker Mexican Shredded Beef
    Arugula Chicken Salad with Basil Dressing »

    Reader Interactions

    Comments

    1. Tinastl

      October 13, 2023 at 10:45 am

      5 stars
      This soup was amazing. My husband has a habit of smoking lots of pulled pork in the summer and freezing it and I was looking for something besides sandwiches. My husband and I had two bowls and even my kids liked it. Certainly a keeper.

      Reply
    2. Maggie

      August 16, 2023 at 4:30 pm

      I have this with one basic change on the stove right now. I totally forgot the hominy. I am adding 1 cup of rice to substitute. the broth already tastes awesome.

      Reply
    3. Deana

      June 13, 2023 at 8:29 am

      5 stars
      Yes, yes, YES! This was delicious! I already had a boston butt that I had cooked so I skip the first step listed under "pork" but followed to the letter the part labeled "Posole". After I made it, I put some in a bowl and just crushed a handful of tortilla chips on top. OMG, I went back for seconds! I never ate any with the lime. cilantro or cheese. It was so good with just the crushed corn chips! Definitely a keeper! I ate the last of it for breakfast this morning. LOL Thank you for this wonderful recipe and I will certainly try out some of your other recipes in the future!

      Reply
    4. Melanie G

      April 19, 2023 at 5:46 pm

      5 stars
      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.

      Reply
    5. Nancy

      March 17, 2023 at 2:56 am

      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.

      Reply
    6. Marty

      December 24, 2022 at 9:28 am

      5 stars
      Very easy to follow and delicious

      Reply
    7. Chuck

      December 21, 2022 at 8:30 pm

      1 star
      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.

      Reply
    8. Carol S

      August 31, 2022 at 2:39 pm

      5 stars
      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.

      Reply
      • Beverly m

        September 24, 2022 at 9:46 pm

        I made it using left over carnitas, it was delicious. It does make a lot but I froze half of it. Definitely giving it ⭐️⭐️⭐️⭐️⭐️

        Reply
      • Dorothy

        February 23, 2025 at 9:20 pm

        I will be making this tomorrow in the crockpot and using beef tips instead of pork. I will let you know how it comes out.

        Reply
    9. John

      April 22, 2022 at 10:23 am

      4 stars
      Instead of pureeing the tomatoes can I just buy canned pureed tomatoes? Thanks

      Reply
      • Fox Valley Foodie

        April 25, 2022 at 8:09 am

        Certainly! 🙂

        Reply
    10. Aline

      February 14, 2022 at 8:50 pm

      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. 💯%

      Reply
    11. Thea

      October 19, 2020 at 8:06 am

      This recipe is AMAZING! Can you provide a nutrition breakdown please?

      Reply
    12. Munchie52

      August 10, 2019 at 9:20 am

      5 stars
      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!

      Reply
    13. Connie

      December 29, 2018 at 1:25 pm

      Could I use leftover smoked pork shoulder?

      Reply
      • Fox Valley Foodie

        December 30, 2018 at 9:45 am

        Yes, that would taste amazing I bet.

        Reply
    14. Mir

      November 24, 2018 at 12:25 pm

      This is not authentic dude. You’re obviously not mexican🙄 and we NEVER use flour tortillas for ANY type of soup dish.

      Reply
      • Jennifer

        February 20, 2019 at 3:39 pm

        Mir, why do you have to be tacky?

        Reply
        • Angi

          January 18, 2023 at 6:53 pm

          5 stars
          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.

          Reply
      • Kelly

        July 08, 2021 at 2:02 pm

        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.

        Reply
    15. Ronald

      September 06, 2017 at 2:37 pm

      5 stars
      This recipe killed it! Amazing!

      Reply
    16. Raquel Silies

      August 09, 2017 at 11:19 am

      4 stars
      Do you have a recipe for the tortillas?

      Reply
      • Fox Valley Foodie

        August 09, 2017 at 11:25 am

        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.

        Reply
        • Laura

          March 10, 2019 at 3:45 pm

          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???

          Reply
          • Fox Valley Foodie

            March 11, 2019 at 7:57 am

            Thanks for asking, unfortunately, I do not.

            Reply
    4.72 from 21 votes (10 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Subscribe

    15834

    Get each tantalizing new recipe

    sent directly to your inbox.

    AND GET MY eCOOKBOOK FREE!

    Search for your favorite post!

    Popular Recipes

    How to make paprika

    How to Make Paprika

    Big Mac Sauce Copycat Recipe

    McDonald's Big Mac Sauce (Copycat Recipe)

    Homemade mozzarella sticks with string cheese

    Homemade Mozzarella Sticks with String Cheese

    Brown Sugar Meatloaf with Secret Ingredient

    Brown Sugar Meatloaf - With a Secret Ingredient

    Close up Sloppy Joes

    Homemade Manwich (Sloppy Joes)

    Fried chicken gizzards recipe.

    Fried Chicken Gizzards

    Slow Cooker Chicken Thighs - Bone In

    Slow Cooker Chicken Thighs (Bone-In)

    Venison Meatloaf Recipe

    Venison Meatloaf

    As featured in yahoo, buzzfeed, oprah, msn and more!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Fox Valley Foodie, LLC

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.