Quick Pork Posole

Kitchen Tested
  • Yield 7 servings

Use leftover pork roast to make this quick-and-easy Southwestern stew.

Mark Boughton Photography / styling by Teresa Blackburn


2 tablespoons vegetable oil
1 large white onion, chopped
5 anaheim or jalapeno peppers, seeded and chopped
7 garlic cloves, chopped
1 teaspoon oregano
1 teaspoon ground cumin
10 cups lower-sodium chicken broth
2 cups shredded Kalua Pork
2 (15 1/2-ounce) cans hominy
1/2 cup 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.



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