pasole 031


Growing up in New Mexico for the majority of my life, I have grown to love Mexican food.  One of my favorite dishes is called Posole.

Posole is a delicious and spicy Mexican dish that is commonly created with red chile, pork and hominy.

I know by nature, I am rigged to love my mother’s cooking, but honestly, she is a phenomenal cook! My mom happens to make an incredible posole, so I hit her up for her recipe.  I hope she doesn’t mind me sharing it!

If you’re having a pot luck or company over, you can transfer this to a crockpot on “Keep Warm” and it should stay warm and edible for several hours!

Prep time
Cook time
Total time
Serves: 8
  • 5 lbs pork tenderloin
  • ¼ cup olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped ¼ cup olive oil

  • 1 medium onion, chopped
  • 2 tbsp olive oil
  • 2 cloves chopped garlic
  • 3.5 cups red chile sauce
  • 1.5 cups water
  • 24 oz can of white hominy (drained)
  • 2 cups chicken broth
  • 2 tsp salt
  • 1 tsp ground oregano
  1. Marinate pork in gallon-sized plastic bag with ¼ cup olive oil, 1 medium chopped onion and 2 chopped garlic cloves, for 24 hours.
  2. Once pork has marinated, sauté 1 medium chopped onion in 2 tbsp olive oil for 7 minutes, or until translucent. Add 2 chopped garlic cloves and cook for another minute. Remove from heat and transfer to a small bowl.
  3. Cut pork into ½”-1” cubes. Cook pork in two batches in a large stock pan, until no longer pink. Discard remaining marinade.
  4. Add red chili sauce, water, salt and oregano and onion mix and bring to a boil. Cover, reduce heat and simmer for 30 minutes.
  5. Add hominy and chicken broth and bring to a boil. Simmer 10 more minutes and enjoy!

Have you ever tried posole before?  

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One Response to Posole

  1. Teresa says:

    Im glad it turned out good!

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