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Posole Soup

Posole Soup

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Bryan B

Authentic Posole is made with the pig's head; the ears are the delicacy. This simple recipe uses more 'acceptable' ingredients.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 630 kcal
  • 31%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 50.2 g
  • 100%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 1686 mg
  • 67%

Based on a 2,000 calorie diet


  1. In a large pot over high heat, combine the pork, salt and water to cover. Bring to a boil and reduce heat to medium low. Allow to simmer for two hours, skimming foam as necessary.
  2. Remove from heat and take the bones out of the stock. Cool and de-fat the stock. Remove pork from bones and return meat to stock. Add the hominy and chili powder and simmer over low heat for 30 to 45 minutes.
  3. Serve by placing soup in bowls. Each diner then adds their own cabbage, radishes, onion and lime juice to taste. Eat by dipping spoon deep down to bottom of bowl, lifting to bring up the meat, hominy, soup and layered vegetables.
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Good basic recipe, not quite the same, but good. I prefer to use dried new mexico chiles, soak in boiling water to rehydrdate and then puree in blender, and add pureed chile to soup. The cabbage on top is a must!


This is a really good recipe! I would prefer no cabbage, add some camino, garnish with raw onions and fresh cilantro, serve with corn tortillas. Yum! Thanks for sharing the recipe!


Very good. I used chicken instead of pork and added chicken bouillon and chili powder while cooking the chicken.