Quick Pork Posole

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 7 servings


2tablespoons vegetable oil
1large white onion, chopped
5 anaheim or jalapeno peppers, seeded and chopped
7 garlic cloves, chopped
1teaspoon oregano
1teaspoon ground cumin
10cups lower-sodium chicken broth
2cups shredded Kalua Pork
2 (15 1/2-ounce) cans hominy
1/2cup chopped fresh cilantro
Garnishes: Chopped avocado, red onion, baked corn tortillas, crumbled Queso Blanco (Mexican) cheese or shredded Monterey Jack, and limes


  1. Heat oil in a Dutch oven over medium heat until hot. Add onion, peppers and garlic; saute 10 minutes. Add oregano and cumin; saute 5 minutes.
  2. Add chicken broth, Kalua Pork, hominy and cilantro and cook until thoroughly heated. Ladle into soup bowls; serve with avocado, corn tortillas, cheese and a squeeze of lime juice.

Nutritional Info *per serving

  • Calories 240
  • Fat 8g
  • Sodium 1560mg
  • Carbohydrate 23g
  • Fiber 4g
  • Protein 15g
  • http://foodriot.com/2014/06/01/use-leftover-barbecue Use It Up: What To Do With Leftover Barbecue |

    […] Make posole, the Mexican pork stew. Try a quick recipe because your pork is already cooked, but it will still be good and you will discover the wonders of […]

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