30 minute Posole

$6.55 recipe $1.09 serving
by Beth Moncel
4.88 from 78 votes
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During my “off” week just after Thanksgiving, I picked up a pork loin and gave it the Chili Rubbed Pork treatment in my slow cooker. It made a TON of pulled pork, so I ended up popping a few portions of it in the freezer, one of which was destined to become this super easy 30 Minute Posole.

Close up view of 30 minute posole with lime and cilantro toppings.

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What is Posole?

Posole, or pozole, is a rich stew, typically made with slow-cooked pork, hominy, green chiles, and lots of delicious toppings. The “posole” I made is definitely not authentic, it’s more of a quickie stand-in for the good stuff. Kind of like ramen you buy in a 15 cent pack versus real ramen. If you want to make real posole/pozole, here is an authentic Mexian Pozole recipe so you can see what it’s really all about.

Using the leftover pork helped my “quickie posole” come together really fast, so this is a great way to take advantage of those leftovers on busy nights. Pork is the typical meat for posole, but if you have leftover chicken or beef I say why not go ahead and use that. I think it would be equally as delicious!

What is Hominy?

Hominy, one of the key ingredients in posole, are large maize grains that have been treated with lye, which softens their outer husk and gives them a wonderfully chewy texture. You can find hominy both dried and canned, like beans, but this quick 30 minute posole recipe below uses the canned version for convenience.

What to Serve with Posole

I would absolutely love this soup with cornbread on the side, so I could crumble the cornbread into the soup and soak up all that wonderful broth! A scoop of cooked rice would also be a great topper for the soup to round out the meal.

Sauce it Up!

I used my homemade red enchilada sauce as a base for this soup, which helped thicken the broth and provide a TON of instant flavor. I kept the toppings for my posole simple to keep costs low, but if you want to splurge I think this soup would be awesome with a little shredded cheddar, pepper jack, sour cream, or avocado. The creaminess of any of those toppings would be an excellent contrast to the spicy broth. There’s a lot of room for customization with this one, so have fun with it!

Front view of 30 Minute Posole with a spoon full of pork and hominy.

Love southwest flavored soups? Try my Chicken and Lime Soup, Slow Cooker Tortilla Soup, or Red Lentil Mexican Stew.

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Easy 30 minute Posole

4.88 from 78 votes
Use your leftover pulled pork and a quick homemade enchilada sauce to make this super fast and easy, intensely flavored 30 Minute Posole. 
Author: Beth Moncel
A bowl of posole garnished with lime and cilantro.
Servings (1.33 cups each)
Prep 5 minutes
Cook 25 minutes
Total 30 minutes
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Ingredients

  • 1 yellow onion ($0.14)
  • 2 Tbsp cooking oil ($0.04)
  • 2 Tbsp flour ($0.02)
  • 2 Tbsp mild chili powder* ($0.30)
  • 3 oz. tomato paste ($0.33)
  • 1/2 tsp ground cumin ($0.05)
  • 1/2 tsp garlic powder ($0.05)
  • 1/4 tsp cayenne pepper (optional) ($0.03)
  • 3/4 tsp salt ($0.03)
  • 2 cups water ( $0.00)
  • 3 cups chicken broth** ($0.38)
  • 1 4oz. can chopped green chiles ($0.87)
  • 1 15oz. can hominy ($1.09)
  • 1.5 cups shredded pork, chicken, or beef (pre-cooked) ($2.04)
  • 1 fresh lime ($0.33)
  • 1/2 bunch fresh cilantro ($0.85)
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Instructions 

  • Finely dice the onion, then add it to a large soup pot along with the cooking oil. Sauté the onion in the oil over medium heat for 3-5 minutes, or until it is tender and transparent. Add the flour and chili powder and continue to sauté for two minutes more. The mixture will be fairly dry, so stir continuously to prevent burning.
  • Add 2 cups water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken.
  • Finally, add the chicken broth, shredded meat, diced chiles, and hominy (drained). Stir to combine and then heat through (about 10 minutes).
  • Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro and a wedge of lime to squeeze over top.

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Notes

*The chili powder used in this recipe is a mild blend of chile peppers and other spices, but does not include salt.
**I use reconstituted Better Than Bouillon to make my broth.

Nutrition

Serving: 1.33CupsCalories: 177.08kcalCarbohydrates: 17.2gProtein: 12.08gFat: 7.23gSodium: 1277.27mgFiber: 2.5g
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Scroll down for the step by step photos!

Bird's eye view of a bowl of 30 Minute Posole with a spoon full of pork and hominy,

How to Make Posole – Step by Step Photos

Onion sautéed in oil, in a soup pot with wooden spoon

Begin by dicing one small yellow onion and adding it to a large soup pot along with 2 Tbsp vegetable or canola oil. Sauté the onion in the oil over medium heat until it is soft and transparent. Although 2 Tbsp oil seems like more than needed sauté one small onion, that amount of oil is needed to make the roux in the next step, which provides the thickening power for the soup.

Chili Powder Roux and Onion in the soup pot

Once the onion is soft, add 2 Tbsp flour and 2 Tbsp mild chili powder. Continue to sauté this mixture for two minutes to toast the flour and chili powder. It may be slightly dry, so stir continuously to prevent burning.

Thickened Enchilada Sauce in the soup pot with a whisk

Whisk in 2 cups water, 3oz. tomato paste (1/2 of a 6oz. can), 1/2 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, and 3/4 tsp salt, until the tomato paste has completely dissolved. Allow the mixture to come to a simmer, at which point it will thicken. This is basically my Easy Red Enchilada Sauce (plus an onion).

Can of Golden Hominy

Drain one 15oz. can of hominy (golden or white, your choice) and add it to the pot.

Can of Green Chiles

Also add a 4oz. can of diced green chiles.

Pork, Hominy, and Chiles added to the soup pot

And about 1.5 cups of pre-cooked, shredded meat (I used pork, but chicken or beef would also work).

Finished Posole in the soup pot with a wooden spoon

Finally, stir in 3 cups chicken broth and heat through. And that’s about it! Really fast, really delicious 30 Minute Posole!

Cilantro and Lime on a cutting board with a knife

Toppings are one of the most fun parts of posole, so I chopped up about 1/2 bunch cilantro and cut one fresh lime into wedges. The lime juice adds a really nice tart/fresh flavor to the broth.

A prepared bowl of 30 Minute Posole with lime and cilantro on a black and white napkin.

Top each bowl of the 30 Minute Posole with the chopped cilantro and a wedge of lime. Other fun toppings include: shredded cheese, avocado, sour cream, thinly sliced radishes, tortilla chips, or fresh salsa.

Close up of a spoonful of 30 Minute Posole.

And I’ll openly admit, this is my first time eating hominy. It’s DELICIOUS! It has that really nice corn flavor, but the big kernels have a an awesomely chewy texture. They are, without a doubt, my favorite part of this stew.

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  1. I have tried the Easy Pozole recipe and loved it. Going to make it again for New Years Eve!

  2. I made this, but I added some cilantro and lime juice in the soup itself and let it simmer together to infuse more flavor. Also, I topped my tostada with sour cream, red, cabbage, red onions, queso, fresco, cilantro and radishes

  3. Excellent recipe. I went a little fancy with it and made my hominy from dried kernels and smoked two chicken breast’s to put in. It turned out amazing. But the base of this recipe is so good that you can totally stick to it and it will be fantastic.

  4. Hi, I live in the UK and don’t have access to hominy. Can you recommend some subs?

  5. I’m not sure if I have commented on here yet. I have made this several times through the years! It is so delicious and easy to make with my leftover carnitas meat. Thank you for this awesome recipe. It is now a family recipe ♥️

  6. I’ve come back to saw that I figured out how to make this delicious and vegan! I leave out the pork, use 3 cups Better Than Bullion Veggie broth, and double or triple the hominey. I also use 1/4 smoked paprika instead of the cayenne, and finish with the juice of 2 whole limes.

    1. Thank you for sharing! I’m sure that will help a lot of people. :)

  7. I never leave comments on recipes. Ever. I have the best intentions and then just don’t have time. I’ve also made authentic posole and had amazing posole from Mexican home cooks. Which is why I was BLOWN AWAY by how delicious and EASY this recipe is!!! No searing peppers, no soaking and blending, no straining, and all the fun of yummy fixings on top. I’d say this can comfortably fit somewhere in the range of Tex-mex. Is it authentic? No. Do I care? Not one bit!

  8. Hi. Silly question: instead of shredded pork, beef or chicken, could I use leftover ham cut into small pieces?

    1. We haven’t tested it with ham, but I’m bet it would be fine! The dish would just have a slightly different, “hammy” flavor than the dish we prepared. ~ Marion :)

  9. I love this recipe! It’s so quick & easy but tastes so complex. It may not be “authentic” but who cares? It’s made in 30 minutes & is super yummy. I freeze cooked chicken or pork & dump it in frozen. It thaws in no time.

  10. This recipe is absolutely delicious! I am so glad I tried it. I’ve been eating Pozolé for years – 50 to be exact – and this is better than some of the little Mexican restaurants in Los Angeles!! Hubby
    Loved it!!! Thank you!

  11. Hi! Can I use ancho chili powder for this? I never do the dried peppers right so I’m excited to find a recipe that just uses powder!

    1. Hi, Suzan! Since chili powder is a spice blend (that contains dried chili, garlic powder, onion powder, paprika, and other spices) and ancho chili is just a powder of that one specific type of chili, it wouldn’t be a direct 1:1 substitute. Plus, in large quantities, ancho might be a bit too spicy! I would recommend replacing the 2 Tbsp of mild chili powder with 2 tsp ancho chili powder, 2 tsp paprika, 1 tsp garlic powder, and 1 tsp onion powder. (Taste a tiny bit on your finger and then adjust to your flavor preference!) ~ Marion :)

  12. This posole recipe is so intriguing that Im making the slow cooker pulled pork tomorrow just so I can have leftovers to turn it into this soup! (Well, we also happen to love the pulled pork!)

    1. Yes, but they need to be thawed. And you will need to braise them in the chicken stock until tender and then add the rest of the ingredients. Follow the directions until the addition of the stock, braise, and when tender, pull, and then add the hominy etc. You will also need more stock. XOXO -Monti

  13. Loved this!! I’ve tried so many of BB’s recipes and this was definitely one of my favorites. The flavors remind me of a corn tortilla, I assume because of the hominy, and it was delish!! This is going to be one of my go-to recipes from now on.

  14. I have some beautiful boneless pork chops in the freezer. It would be great if I could use that for the pork in the pozole. If you think it would work, please tell me how to make it happen. Thank you!!

  15. This was so good! We could have had it all week instead of the couple meals it made. On our favorite list now!

  16. Thank you for sharing this great recipe. I had my reservations at first because I love authentic pozole and didn’t want to bother making something that might not be as good. But I didn’t have much time due to Mid terms for grocery shopping or cooking, and I had a lot of pulled pork. I was cooking for my dad, boyfriend and myself and I was actually kinda embarrassed to say I was making pozole because this is not that. My dad is Salvadoran and my boyfriend is white so they could care less if it wasn’t authentic. But let me tell you they loved it.  It was so flavorful we all got seconds and my boyfriend got thirds lol. I am so impressed with the similarities as far as taste and color of course. So it will satisfy a craving and it’s so easy to make :)

  17. I agree, this is delicious! I like to make recipes as posted and then tweak if I think it needs tweaking. This is perfect the way it is. As for not being authentic, Beth clearly states that it was never intended to be authentic. Besides, I would rather have a delicious dish that’s not authentic, than an authentic dish that’s not delicious!
    Well done, one of the best recipes I’ve tried in a while.

  18. Hi I bought a can of hello and a can of white hominy can I use both together ? Reason is o want to add more to this recipe . 

    Thank you 

  19. I signed up JUST so I could review this wonderful recipe!!! Found it on Pinterest when I was looking for a creative way to use up some leftover roasted pork. 
    I had some leftover roasted pork i simmered in this sauce. It was so delicious!!! I added twice as much hominy and pork and a bit more cumin, salt and and an extra teaspoon of the Better than Bullion chicken base to intensify the flavor. Toppings were avocado, lime, radishes sliced thinly on a mandolin, cilantro, shredded Napa cabbage and seasoned tortilla strips. (Sold in the salad topping section!) all the toppings take this flavorful soup over the top! Everyone went back for seconds!! Served with warm flour tortillas to dunk in that sauce!! To those who criticized it for not being authentic, maybe not, but the flavor profiles were on point! Absolutely delicious!! Thank you so much for posting this recipe! Now I can’t wait to try your others!

  20. I really enjoyed this recipe, and I did tweak it by finding some ancho and guajillo spices at the store. I omitted the chile, tomato paste, and meat by adding more ancho and guajillo and more hominy. It was so good! Topped it off with some white onion and freeze-dried cilantro (out of fresh cilantro).

  21. Made this today because as we were organizing the “COVID Freezer” and my husband found a Tri Tip that he wanted to throw away. Apparently I hadn’t frozen it correctly. Whatever. I decided better to try this soup that I know I love and hope, than just throw away a nice chunk of meat! So I started by defrosting the tri tip – then browning is on HIGH heat on two sides. Then I took it out, diced it into bite sized pieces. I pretty much followed the directions from there, except I put all the liquids in the pot before the hominy, then added the meat and let it simmer in the broth for about an hour. Last I did the 30 min with the hominy. SO GOOD. The meat was even tender! Love this site – Love the recipes. Love that I can doctor them just a touch for my family and my freezer!! THANK YOU!!!

  22. Just FYI. The traditional mexican pozole is made with mexican dried chiles (chile guallijo, cascabel, pasilla). You also use the broth from the pork that cooks almost all day and it does not use green chiles or flour or tomato paste or enchilada sauce. We also don’t eat it with cilantro, rice, and definitely NOT cornbread. We eat it with tostadas, lettuce, and sliced radish. I’m sure your recipe tastes okay but this is not pozole (a mexican dish). You should do research on the mexican recipe and try it. You will love it!

  23. This is somehow more complicated than an actual pozole recipe yet looks so much worse. I’ve gotten good recipes from this website but this is just disrespectful. Imagine someone coming on here and thinking they’re actually making pozole when they’re just making chili gravy soup. Please consider experimenting with dried chiles because that’s why makes pozole. We do not use tomato paste or cheddar cheese or flour or literally have of what is in this recipe.

    1. I love the sound of this recipe and the ingredients. While you DID STATE it was not the TRADITIONAL MEXICAN POSOLE I appreciate that you gave a traditional recipe before posting yours.
      The reason why I like yours is because I’m not good with all the Mexican Chilies and preferred just a simple soup with Homony and Pork and I have all of the ingredients. I will most likely substitute 2 cups of water with the Mexican Tomalito Sause. (Tomato Sauce) and use Paste to thicken. Thank you for sharing YOUR Version. Much Appreciated!

  24. I am sorry, but this is not a poZole. Eating it with corn bread? Rice? Enchilada sauce? Cumin? Cayenne pepper. So far from the authentic recipe. 

  25. I make this recipe all the time, but instead of using pork I use shredded purple cabbage and double the hominy. I also use gluten free flour out of necessity. It doubles and freezes really well.

  26. Made this last nite for dinner it was very delicious.Did not think my granddaughter would like it she loved it.I used diced pork for it very good. Its a keeper.

  27. I made this the other day but with polenta instead of hominy, we don’t really get that in the UK, was very tasty and spicy, will definately be making again at my next dinner party.

  28. I did add a bit more broth and spice to it but let me tell you this was delicious!!!!!!!!!! It’s going in my recipe box just in case my Pinterest account implodes 😂 I used shredded chicken but definitely going to try it next with either pork or steak. 

    1. Yes, I think this recipe would both double well and freeze well. :)

  29. I made this at the fire station for dinner and the guys inhaled it. I substituted chicken for pork, I threw in enchilada sauce,  vegetable broth, and Nashville hot chicken powder as we were out of chili powder. The guys in my station trust me to make great dinners and they were not disappointed with this meal. FWIW, I use a recipe like most drivers use speed limits, as a guideline. 

  30. I made this today using leftover pulled pork and it is amazing! Such good flavor and texture. I didn’t have green chilies so I used a can of seasoned black beans that had chilies in them. I also added a little leftover rice I had in the fridge. Didn’t use the cayenne and the spice was just right for me without it. I will definitely make this again. Thanks for posting.

  31. I Know every one has their own take in recipes, but this is traditionally made with dried Chile guajillo. It’s found In Mexican markets. You soak in hot water, blend and strain then added to boiling water where you cook your meat and add some chicken bouillon to your own liking (Chicken or pork shoulder work great) Just mentioning if someone wants to try a more traditional version of it 😊

  32. I made this and it was great but not spicy in any way at all! Can anyone tell me why or what I couldn’t added to make it spicy ? 

    1. Add some sliced jalapeño peppers for more heat, add a bit of oregano for bit more spice.

  33. This was so delicious and easy to make. I had 2 pork chops wondering what to do with them and found your recipe. I used a new chipotle chili powder I bought and wow was it spicy! So I omitted the chili’s. I will definitely be keeping this in my recipe book! 

  34. This recipe is perfection. I was initially leery of the hominy I bought, as it was all clumped together, but it tasted just fine after I brought it apart. The base for this was so simple yet incredibly flavorful. The heat was just right! I wasn’t able to try any toppings this time, but I look forward to doing so next time I make this.

  35. I was looking for a recipe to salvage an awful chicken breast crockpot dish i made last night, and came across yours. It turned out amazing! Thank you for saving our dinner! 😊

  36. My husband loves hominy, so i decicided to use this recipe to give him his hominy fix! He love love loved it! I followed the recipe and used some left over pork I had in the freezer. I used all the toppings suggested and boy was it yummy! It’s a be back at our home!

  37. Agree with comments by C. Estrada. You can write Pozole or Posole, it doesn’t change the intent. If you don’t like the posting create your own food blog, for heaven’s sake, CINTHYA — (interesting spelling).

  38. Awesome recipe! My man was feeling sick and he has told me posole soup helps him feel better. I tried this recipe only altering it slightly by adding about 3.5 to 4oz of smoky chipotle peppers to it and he LOVED it. It was my first time making it and I couldnt taste test as I went as I am super sensitive and a wimp with anything spicy.

    He claims that it is better than any posole he could buy from any restaurants in our town. So thank you for posting such an awesome recipe that I could make for my wonderful love. :)

    1. Well now that is a compliment! Thank you so much for sharing. I hope he feels better soon!

      1. I made this for the first time it came out really good.
        Thank you for the recipe.

      2. Do you have a pinto posole recipe??? I love this one, but gave vegetarian guests coming asap

  39. I turned this into a crock pot recipe since I didn’t start with leftover pulled pork. I got a pork shoulder on the bone and cooked it in the prepared onion/tomatoe paste mixture, chicken broth, and green chili’s. I added the Hominy for the last 30 minutes to warm. I doubled most ingredients based on the size of pork shoulder I got. It was amazing!

  40. what kind of green chiles would you use if you substituted fresh for canned? and how many?

  41.  Hi my name is Sylvia from Houston, Tx. I had some left over pulled pork I happen to make over the weekend and I came across your recipe for pozole  it was perfect, Fast n easy and it turned out great 👍 Thanks for sharing!😋

    1. Sorry for the trouble! I’m having trouble recreating the problem. I see the recipe okay. What browser are you using?

  42. Tried getting the recipe, but it will not post. Refreshed several times and the recipe won’t stay put, and getting frustrated.

    1. Can you tell me what browser you are using so I can troubleshoot further?

      1. I made this last week and would love to make again but the recipe wont come back up for me. 

      2. I’m so sorry for the troubles! I’m trying to see what’s going on but I’m having trouble recreating the problem. Can you tell me what browser you are using?

  43. Will make again. I used chicken instead of pork. Added some fresh garlic and then radish, guacamole and tomatillo jalapeño hot sauce as a garnish. We each ate two bowls full!

  44. Se escribe “Pozole” con Z y eso que preparas no es pozole. Investiga antes de subir tus recetas mal hechas.

    1. I have not made this recipe but have heard of this dish and have always wanted to try it. What tips do you have for making a traditional Pozole recipe?

      1. Traditional Pozole will have a very different technique, so it would probably be best to just find a recipe specific for that instead of me trying to summarize the process. :)

      2. I love the pozole from the PBS show, Pati’s Mexican Table. She starts with a white pozole to which you add either red chile puree or salsa verde as desired. It’s a pretty straight forward recipe with very good flavor! That said, I thought I would also try this 30-minute version understanding that it’s a shortcut. Authentic pozole has a number of steps (none of which are difficult, just time-consuming), so it’s nice to have options for weeknight meals that are a little quicker to get on the table. And, though I do like making pozole the ‘long way,’ I readily admit that I used canned hominy every time instead of reconstituting dried hominy. {grin}

    2. Puedes deletrear Posole / Pozole de cualquier manera
      Si no te gusta esta publicación no busques
      deja de ser grosero!

  45. Yes We have made this about 10 times! It is absolutely on point- I highly recommend you follow the recipe if you make a second time you can make changes if you’d like but definitely try it the way she wrote it! You will love!!

  46. Made this for lunch today. It was excellent! I oftentimes try and make recipes that are online and turn out to be an epic fail. But this one was a winner! I added black beans to bulk it up a bit, this will definitely be in my weekly rotation😊

  47. Jeff- the recipe isn’t showing up because of your ad blocker (for some reason). The same thing happened to me.

  48. Hello, the recipe is not showing. I tried both Firefox and Chrome and I get the same result.

    Thanks

  49. Super yummy and oh so easy to make! I make mine with shredded pork and top it with shredded cabbage, lime, cilantro, and eat it with a tostada shell! Mmm..mmm.. good.

  50. This is a fabulous recipe!!! I made a huge triple batch, added pinto beans, and will be serving soon with avocado, cilantro, lime slices, sour creme and cheese.
    My teenage sons both sampled as I was cooking and both loved it.
    If there is any left over I hope it will freeze well for lunches.

  51. This is a fabulous recipe!!! I made a huge triple batch, added pinto beans, and will be serving soon with cilantro, lime slices, sour creme and cheese.
    My teenage sons both sampled as I was cooking and both loved it.
    If there is any left over I hope it will freeze well for lunches.

  52. Made this with rotisserie chicken and accidentally used 7 oz of diced chilies. I made your sweet potato tacos for my lunches and had some leftover cilantro lime quinoa (I was out of rice; it came out perfectly!) so I topped my soup with a scoop of quinoa and crumbled tortilla strips. It’s amazing! Just what i needed after a long Sunday

  53. This is delicious!!!! It tastes a little like the soup at Qdoba that I love. Used rotisserie chicken as well and it was so good. Will definitely make again! 

  54. I’ve made this twice and it is SOOOOO good! It is a great way to use extra pulled pork that you might have on hand. I add a can of pinto beans. The fresh squeezed lime is a great way to top it!

  55. AWESOME, I used leftover shredded pork, i also used 1 tsp cumin ( i love cumin). I also used Knorr Chicken Caldo bullion! I wish someone was here to share it with!!
    RECOMMENDED RECIPE

  56. This is delicious! I used leftover carnitas and followed the recipe exactly. I used a mild chili powder and my 7-year old son said he loved the broth. Coming from him that’s a big deal!

  57. Making it now in the crock pot. Used rotisserie chicken and won’t add the hominy til the last 30 minutes. Doubled the recipe for leftovers. Smells yummy, cannot wait!!! 5 stars in advance.

  58. Still currently eating it – second serving in. Delicious!! Adding this to my monthly meals! 

  59. The 30 Minute Posole is on point! We used carnitas from a previous recipe and added shredded cheddar cheese, fresh cilantro, lime and tortilla chips. I’m looking forward to having leftovers for dinner for the next few days. Thanks, Beth!!!! 😋😋

  60. I hate to cook, but love Mexican food. I made this and it is absolutely DELICIOUS.  I used 32 ounces of chicken broth and the large can 30/32oz hominy instead of what recipe says. Turned out perfect. Side dish, shredded cabbage, sliced radishes, and cilantro to go on it, also slice of lime.A perfect quick meal,  Thank you.

  61. I make a modified vegan version of this juuuuuust about every week. It’s super easy and absolutely delicious!
    I sub in veggie stock and swap out the meat for garbanzo beans. Because I like a bit more spice, I mince a jalapeno instead of the canned chilis and throw in some fresh gray squash for a little extra bulk. So good!

  62. This is delicious. I’ve never had hominy before. I had no idea it tastes so different from regular corn. It was well worth the extra time it took me to find it in the grocery store.

  63. I made a variation on this recipe last night for dinner last night. I would have rather done the recipe as written first, but we’re all sick with the flu and couldn’t handle the spiciness. Anyway, I used regular canned corn instead of hominy, and I defrosted some of my chipotles in adobo to get about a teaspoon and a half of the sauce to substitute for the spices. I figured that would give it some spiciness, without scorching our sore throats. Anyway, with these alterations, this was an amazing meal for some people who are sick and tired of chicken noodle soup! LOL Anyway, sometime after we’re all feeling better, I will be sure to make this as intended. I’m sure it will be equally delicious!

  64. I just made this with leftover pulled pork from a taco bar party–it was delicious! I love this and it’s definitely in my rotation! Thank you!

  65. This tasted fine but I know what posole tastes like and this is most definitely nothing like it. It tastes just like chili powder to me. 

    1. Authentic posole takes a long time to cook. This recipe is called “30 minute posole,” so it seems obvious to me that it would not taste like the real deal, but still similar. Looking forward to trying this out tonight!!

  66. Just made this & it was delicious! I was so surprised at how much the lime juice made a difference! I used your chili seasoned pork & it was spicy enough so I didn’t add any extra cumi & adied a dollop of sour cream on top! . Thank you for sharing the recipe!

  67. Made this in the Instant Pot using a couple pounds of pork shoulder and an extra can of hominy. I browned the cubes of meat then cooked the onions in the fat. It was easy and delicious. Definitely will make again!! Thank you! 

  68. My posole is currently simmering on the stove! I chose to cut/cube up fresh pork shoulder and saute it in oil with garlic powder, salt, pepper then added it as directed in recipe. I will let mine simmer for about 3 hours on the stove so the pork is completely tender. I tasted it though and OMG what a fantastic recipe! I am excited to have a huge bowl for dinner! I bought sour cream, cilantro, cabbage, avocado and lime for my toppings! Thank you for a wonderful easy recipe that cuts out the extra work but has all the flavor expected and then some! One of my faves when I go out to eat at Mexican restaurants and recreating it at home with even better flavor is A+++

  69. I didn’t have any leftover pork, but I did have some cubed pork butt in my freezer! I made the recipe until just before you add the hominy, then put in the pork and pressure cooked it for 30 minutes. When it was through, I mashed the pork up a bit with a potato masher and finished the recipe. Delicious! It took about an hour this way – still much better than the three hours or so that traditional posole would take!

  70. If I wanted to leave out the meat to make this vegetarian, what could I replace the meat with?

    1. I just googled for some ideas and it looks like a lot of people like to add kidney beans and poblano peppers. I think black beans would also be delish in this and even though it already has hominy, I might try some fire roasted corn kernels too.

    2. I’ve had jackfruit “pulled pork” that was really delicious! You could use canned green jackfruit (not ripe) instead of the shredded meat; any asian market should have it, and possibly groceries with a good ethnic aisle. I’d add some additional seasoning, like smoked paprika and maybe powdered mushrooms for extra umami.

  71. Love your recipe . I have made the original which takes a lot of time .
    This is just as good and easy to make.

  72. I shopped yesterday for this, and made it today. Loved, loved, loved it. I don’t know what’s in your chili powder, I used a bright red kashmiri ground red pepper called mirch. It’s very mild, Indians use it mainly for color but it has a nice fruity mild red pepper flavor. Left over carnitas already in fridge,. No green chiles in local market, but used Costena brand pickled jalapenos and left out the cayenne. i’m afraid the red pepper may scorch while cooking off the raw flavor of the flour so next time I wll add pepper just before the water. I loved the recipe, and in fact your whole website.

  73. I love your homemade enchilada sauce, so when I started making this and realized that was the base, I was excited. This soup is DELICIOUS, so packed with flavor and yet so quick, and you can top it with so many fun things. Since I didn’t have pork made, I did shredded rotisserie chicken instead and it was great.

  74. Looks delicous, definitely going to try this. Another sight is using your recipe and photo, just thought you would want to know.

    1. Yes, unfortunately other sites steal my photos often. Too often to chase after all of them. :(

  75. This recipe was super yummy! I’m vegetarian(ish) so I scrapped the pork and added an extra can of hominy. I also subbed fresh hot peppers for the canned green chiles. The deliciousness to prep time ratio is ideal and it was super simple to make :)

    Will definitely be making this dish again!

  76. Hispanic American born and raised in Texas and I’ve been eating Posole my whole life. Posole is not meant to be made quickly and certainly not watered down for white people taste. Save yourself the trouble and make true posole. The real thing is worth the time and effort.

    1. Latina born and raised in Southern Arizona and I’ve been eating posole my whole life, too. The real thing is worth the time and effort, but we don’t always have the time to put in the effort. Esto es bueno cuando no tienes tiempo. Stop complaining.

    2. This is unkind. The recipe title clearly states that this is a “quick” version and is not designed to replace the original cultural dish. It’s an absolutely delicious recipe, but I doubt you’ve tried it.

    3. Delicious recipe! Yes,the traditional is great, but if you tried this one, you’d know it’s just as good and half the time and effort. Great for those of us who work & are short on time. My kiddos loved it & it brought smiles to their faces! At the end of the day, that’s all that matters to me & should to you, too! 

    4. Authentic or “watered-down for white people,” this recipe was delicious…and this is coming from someone raised in southern New Mexico. Thanks for sharing this recipe, Beth :)

    5. Lol – because Chinese, Italian, Polish, Greek, Indian, Korean, Thai, etc, etc, etc, – dishes in America are all made exactly like someone’s relative made them in the ‘old country’ too. Lol. Or maybe I misunderstood, and this just isn’t up to a particular way it’s made in a particular part of Texas? Still lol.

  77. If I already have some of your homemade enchilada sauce in the fridge, how much should I use for this recipe?
    The enchilada sauce has become a staple in the house, so I have a quart jar in the fridge. I made the pork this weekend, so this recipe would be simple to put together if I know how much sauce to use. Thank you!

  78. This was absolutly delicious!  So much flavor and so simple. Made this out of leftover pulled pork butt. Came together quickly. Key is the homemade enchilada sauce. A keeper, thanks!

  79. Trader Joe’s sells a bottled enchilada sauce. How can I use it here? TIA! 

  80. How much is one of your cups of pulled pork? I’m trying to buy a pork shoulder to make but I am having difficulty converting from pounds to cups for the recipe!

    1. I used a 2.5-3 lb. boneless pork butt, which made about 3 packed cups of shredded meat.

  81. Omg. This is so good!!  It’s my first time to make this and it is so good!!!  I added two thirty ounce cans of hominy though. I LOVE hominy. Perfect, simple, tasty!

  82. This recipe looks great. I’m trying it this weekend. It has all the info I like and need.

  83. Can’t Wait to try this posole! However I would like to know where you get your chicken broth for $0.38 for 3 cups. The brand name is well. Mine Cost much more. I usually use Swanson. Thank you for the recipe!

    1. I use Better Than Bouillon, which is a concentrated paste, to make my broth. The stuff is amazing because you can mix up any amount you need, it stays good in the refrigerator for just about forever, the flavor is great, and it’s inexpensive. It also comes in low sodium and organic varieties. :)

  84. I swapped the hominy for corn, still tastes good! So glad lunchtime soup season isn’t over yet, this is being saved for my lunches!

  85. We went on a city-wide hunt for Hominy (we live in Canada) and finally found some at a tinsy tiny Mexican grocery (super expensive up North lol). It was a good, comforting soup, and let me use up some of the pulled pork my bf had tucked away in the freezer :)

  86. A-MAZE-ZA-ZING! With leftover roasted pork chops, it literally takes less than 30 minutes to make! and it is SOOOOOO good! I used dried, crushed cayenne (and increased the amount) in a double recipe for a potluck at my tiny church – there was NOTHING left but a few lime slices! I had taken some of the broth out so it wouldn’t spill on the way to church, and added a little more pork and rice to that for a crazy-good leftover lunch! The second time I made it, the brothy part was better – I don’t think I let it thicken enough the first time I made the roux – and my hubby invited one of his parishioners for lunch. It was heavenly! I am a new homemaker, Hispanic on my mother’s side, and a native New Mexican. So my skills are not well developed and my standards are extremely high! THIS FIT THE BILL PERFECTLY!

    Thank you, Beth!!! You rock!!

  87. This was dekicious. I’ve been craving my grandmother’s menudo. This hit the spot!

  88. This was one of the best soup recipes I’ve ever made! I had made a beef roast in the crockpot and had a lot left over. So I added a little enchilada sauce while slowly reheating. Then added it to the soup- simply amazing! It tasted as if I had it simmering all day on the stove. Thanks!

  89. Love Pozole, I was looking for something to do with leftover carnitas when I found your recipe,It has become my husbands favorite. We love Mexican food and simple is better, thanks

  90. Making toys for family tonight. So far have loved all your recipes, I’m sure this one will be amazing too. I’m using shredded chicken, diced tomatoes, fresh peppers from our gardenew and black beans.

  91. I really like the flavor, but it ended up too spicy for the family. I’ll add more hominy and less chili powder next time.

  92. I made this for lunches this week as the weather is starting to cool down, and it is the perfect ‘lunch’ soup – great flavor (so that I actually look forward to eating my lunch!) and plenty of protein to keep me full til dinner. I used shredded chicken instead of pork since I already had it, but can’t wait to make this again with pork instead! I added a can of pinto beans as well. Topped with hot sauce, cilantro, limes, avocado, and diced onion.

  93. Just made this tonight and all of my kids loved it. My 8th grader even wants to take leftovers for her school lunch tomorrow!!

  94. I made this a few weeks ago and everyone loved it! The husband said it was what’s good about chili and good about vegetable soup in one bowl. I like that it gave me a different way to used up pulled pork!

  95. So this was my first time cooking with hominy, and I freaked out a bit because when I opened up the can, it looked nothing like yours! My local grocery store (in MD) only had one brand (Manning’s), and it was like…completely solid? Definitely no rinsing/draining happening with that. I went ahead and added it to the pot and after heating for a bit, it did break apart into kernels. So I’m not sure what I ate (lol), but it ended up being quite tasty!

    1. Hahaha, that is really weird. :) I bet it was a gel created by the starch in the hominy? Hopefully? Ha.

  96. Do you think I could place all of the ingredients into the crock pot & let it cook all day, or how should I cook the pork☺️

    1. I used up rotisserie chicken breast meat (from 3 chickens!) that I had in the freezer. Everything else I had in the pantry–even the hominy, although the can I had was 28 oz. I put it all in! Likewise, my can of green chiles was a 7 oz can, not 4. So my soup is more like stew, with lots of solids in it. I followed the instructions for sauteeing the onions and cooking the flour and chile powder in a frying pan, then put everything in my crock pot. It will cook all afternoon. L

  97. Tried to plug the nutrition facts into spark recipes. Leaving it here in case it helps anyone else!
    Nutrition Facts
    6 Servings
    Amount Per Serving
    Calories 235.2
    Total Fat 9.6 g
    Saturated Fat 2.1 g
    Polyunsaturated Fat 1.0 g
    Monounsaturated Fat 3.5 g
    Cholesterol 24.4 mg
    Sodium 708.7 mg
    Potassium 202.8 mg
    Total Carbohydrate 27.8 g
    Dietary Fiber 3.5 g
    Sugars 11.3 g
    Protein 10.4 g
    Vitamin A 6.3 %
    Vitamin B-12 0.0 %
    Vitamin B-6 4.0 %
    Vitamin C 19.4 %
    Vitamin D 0.0 %
    Vitamin E 3.3 %
    Calcium 3.1 %
    Copper 4.4 %
    Folate 5.2 %
    Iron 11.0 %
    Magnesium 5.1 %
    Manganese 6.7 %
    Niacin 3.8 %
    Pantothenic Acid 1.8 %
    Phosphorus 4.7 %
    Riboflavin 2.8 %
    Selenium 5.6 %
    Thiamin 2.7 %
    Zinc 6.0 %

  98. HI,
    So I had smoked a pork butt and had leftovers I needed to use. Boy am I glad I found this recipe. We live in south east Colorado and get the hatch chili’s every year, roasted and frozen. Last year they were the hottest we have ever had…. but I seeded them and took out the ribs. While this was HOT it was fantastic. Thank you!!!

  99. So I use Hatch chilies instead of the green chilies. Like once a year my local grocery store (I live in Texas) sells Hatch chilies under a dollar a pound and you buy a whole bunch of them and you roast them in your oven and freeze them for when you need them. I believe it may be a cheaper alternative to canned chilies. I have Hatch chilies left over from last year as well as the batch that I saved from this year.

    1. I totally need to do that! They sell them like that once per year, too (Louisiana) and they even roast them at the grocery store and sell them that way. I love green chiles so much.

  100. Do you think it would still turn out the same if I add some mexican noodles at some point, maybe during the simmering process?

    1. I think that would taste nice. :) Yes, add them towards the end and then just simmer until the noodles are tender.

  101. This was sooo good! My husband and I both liked it, and now I’m wishing I’d made more. I used leftover pulled pork and also used up the end of a leftover jalapeno. We ate it with plain yogurt and some shredded cheese for dinner but I had leftovers plain for lunch that were still just as tasty. Thanks!

  102. As my husband came back into the kitchen to get his 2nd bowl of this…he told me he had really doubted this recipe but it was really phenomenal. He asked to have it put in our monthly rotation😂

    1. (Side note, I didn’t have any premade meat, so I followed another posters suggestion of cooking up some chicken breasts with the seasonings prior to starting the onions . It added about 10 min to the recipe)

  103. This recipe is AMAZING. I made it last night with leftover pork and both my husband and I absolutely loved it. We now have a go-to recipe for our overabundance of pork when we make a big crock pot batch. Thank you!!

  104. I was speechless after my husband and I whipped this up New Year’s Day. This recipe was spot on and even better than some of the homemade versions we’ve had! Keep being amazing!!

  105. I made this last night with a cup of shredded pork that was gifted to us. It was delicious! For the leftovers today, I added a spoonful of sour cream. It made it taste so luxurious (and helped take away some of the heat from a cayenne pepper mishap). We will definitely be putting this in our regular rotation.

  106. I just made this a few hours ago. Only alteration I made was with the precooked crock pot pork (since I didn’t have this at hand). Instead I just cooked two pork loins with the spice blend listed and they were super tender in less than an hour. Instead of chicken stock I used the broth from the pork loins (ok, guess that’s 2 alterations). Anyways, it was super delicious!! First recipe I’ve tried from this blog and I’m very impressed!! Topped mine with cilantro, lime, avocado, shredded iceburg lettuce, and sliced radishes (these last two are mandatory toppings for authentic pozole!). Thanks for the recipe, Beth! ;)

  107. Made this with chicken tonight as I’m not a big fan of pork. Just cooked the chicken breasts whole in the same pot I used for the posole prior to cooking the onions. Pulled the chicken apart with 2 forks while the soup simmered and thickened and added back in when the recipe said to add the meat. Only added about 10 minutes of cook time to the whole meal AND best of all no additional dirty pots/pans. Delicious recipe, will definitely make again.

    As a full time graduate student with an internship AND a job I have to say how much I love your blog. Affordable, simple, and tasty recipes that I can manage given my limited budget and time.

  108. I made this for my husband and myself for dinner tonight. I will be making this again! I will add a second can of hominy to it since we like a soup that’s closer to a stew. Great fresh flavors and simple, one pot meal. We added crushed tortilla chips on top when I served it. It tastes better than our local Mexican restaurant’s posolé.

  109. Posole is one of our favorite dishes to make! We normally do it in the crock pot and brown the chunks of pork before. But I love quick and easy and can’t wait to try this. Thanks, Beth!

  110. I absolutely love hominy but only ever really see it in Posole. I have always really wanted to try to make a vegetarian version of Posole. Any suggestions on how to make this delicious without the pork?

    1. Deborah Madison, in one of her cookbooks, offers a really good New Mexican vegetarian Posole. She makes it with dried chilis which are very affordable and you cannot duplicate that flavor.

  111. I love this idea! Whenever I make pulled pork, it makes a ton. But there are only so many times you can eat pulled pork sandwiches and carnitas. So excited for a new idea to use up the leftover meat.

  112. I wish I had seen this recipe yesterday. Today I made a pork stew in the slow cooker with lots of root vegetables which came out very tasty but I would have made this if I had seen in first. Oh well! I’ll make this next time. It looks awesome.

  113. Your recipe looks great! I live in New Mexico so my access to chiles and authentic ingredients is endless! I actually picked up posole (it’s like frozen hominy) this week to make posole this weekend!

  114. I am not a great cook, but I love your recipes because they’re so accessible. Really really not a great cook, so dumb question: how do you recommend cooking the pork/chicken/beef? What cut of pork/beef would you use or does it matter?

    1. In traditional posole, the meat is boiled in the chile sauce. Any cubed pork will work! :-)

    2. As Julia mentioned, you can use just about any cut of meat. You can cut it into small cubes, sauté it in the pot before any of the other ingredients, then remove it from the pot temporarily while you make the roux/enchilada sauce portion (with the onion, oil, flour, and chili powder). Then just add the meat back in at the same step when I added my pre-cooked shredded meat. If the meat is tough, you can let it simmer in the soup for a while until it becomes tender.

  115. This recipe was absolutely amazing! Since it was last minute, I just used shredded chicken, but next time I will definitely try the chili rubbed pork! My boyfriend said this is now his favorite dish I have ever made (besides the green chile chicken enchiladas). I made the baked tortilla chips to go along with it and it was perfect!

  116. This sounds lovely. I’ve never tried hominy before (I usually just buy black beans and chick peas). I really like the addition of already cooked pork to save time.

  117. First time commenter but I’ve been reading your blog for a while. Having this for dinner tonight. This came very timely because we had lots of leftover beef roast. Love your stuff thanks!

  118. I can’t wait to make this. How much Better Than Bouillon do you use to make the 3 C. of broth? I have some on hand but haven’t used it yet.

    Thanks!

  119. You noted you used your homemade red enchilada sauce for this, but it is not listed in the recipe..what is amount?
    Is it a substitution for something?

    1. The enchilada sauce ingredients are listed as ingredients of the soup. You’re basically making the enchilada sauce in the pot as the first few steps of the soup, then adding the rest of the ingredients to it to turn it into a soup. :)

  120. Being Mexican, I have had my fair share of Posole. The process usually takes hours. I can’t wait to try this abridged version! It looks delicious.

  121. I love pisole and can’take wait to try this recipe. I normally top with shredded cabbage, some slice radish, lime, and queso fresco.

  122. Beth, What a beautiful photo of you in the sidebar. I’ve never used Hominy! I’m pinning this recipe – it sounds delicious.