Mexican Posole Stew

Mexican Posole Stew

16 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    2 h 50 m
  • Ready In

    3 h
Recipe by  MARBALET

“This Mexican pork stew can be served without the pork rinds and pigs' feet, if desired, but it will not be authentic. Posole may be served as a main dish with tortillas or crackers. Posole can be found in the meat section if it is available in your area. If not available, hominy can be substituted in the same quantities but no rinsing or pre-cooking is needed. Add red chili sauce and leave the seeds in the peppers for a hotter/spicier taste. You can also add one can of tomatoes to enhance the flavor of the stew.”

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Adjust Servings

Original recipe yields 12 servings



  1. Place meat, pork rinds, and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.
  2. Remove excess grease and set aside. Reserve liquid.
  3. Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped.
  4. Mix meat, posole, rind, and shanks or pigs' feet. Add oregano, garlic, onion, and chile pods. Let simmer for about 1/2 hour.

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Reviews (16)

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As I native of Albuquerque, New Mexico, I can authenticate this recipe. My mother prepared posole every year for New Year's Day, and her posole was very similar to this recipe. The pork rinds and feet make it authentic, but you can omit these ingredients for ease of preparation. If you have trouble finding red chili, try - a popular New Mexico Chili retailer. My mother made a huge batch of milder posole, but served extra red chili sauce on the side so people could adjust the spicyiness to their taste. You can also slow-cook posole in a large crockpot for 6-8 hours until the porkloin falls apart. Posole is sooo good on a cold winter's day. If you love spicy food, chili or the unique flavor of red chili, you should try this dish.



the rciepe calls for canned hominy then gives directions for fresh hominy that you have to cook till it pops. If you use the canned you do not have to cook it till it pops. It is already cooked. You can use eithe, the fresh tastes better, but takes longer.

the allrecipes staff

the allrecipes staff

We have revised the ingredient “4 fresh red chile pepper” to "4 dried hot red chile pepper pods, seeded and diced” to accurately reflect the ingredient as listed in the original submission. - The Staff

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Amount Per Serving (12 total)

  • Calories
  • 373 cal
  • 19%
  • Fat
  • 20.1 g
  • 31%
  • Carbs
  • 15.4 g
  • 5%
  • Protein
  • 31.8 g
  • 64%
  • Cholesterol
  • 78 mg
  • 26%
  • Sodium
  • 1149 mg
  • 46%

Based on a 2,000 calorie diet



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Pork and Hominy Stew


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Mexican Bean Stew