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--Taste of Home Test Kitchen
8 ServingsPrep: 15 min. + standing Cook: 65 min.


  • 4 dried ancho chilies
  • 4 dried guajillo or pasilla chilies
  • 2 tablespoons canola oil, divided
  • 1-1/2 cups boiling water
  • 2 pounds boneless pork, cut into 1-inch cubes
  • 1/2 cup chopped onion
  • 4 garlic cloves, minced
  • 3 cups chicken broth
  • 2 cans (29 ounces each) hominy, rinsed and drained
  • 1-1/2 teaspoons dried Mexican oregano
  • 1 teaspoon salt
  • Optional toppings: lime wedges, sliced radishes, diced avocado and chopped onion


  • In a Dutch oven, saute chilies in 1 tablespoon oil for 1-2 minutes or
  • until heated through, pressing with a spatula (do not brown). Using
  • a slotted spoon, transfer chilies tn a bowl; add boiling water. Soak
  • for 20 minutes or until softened; remove stems and seeds, reserving
  • water.
  • In the Dutch oven, brown pork in remaining oil in batches, sauteing
  • onion and garlic with the last batch of pork. Return pork to pan and
  • add broth. Bring to a boil. Reduce heat; cover and simmer for 30
  • minutes or until meat is tender.
  • Transfer chilies and soaking liquid to a blender; cover and process

2 of 2

Posole (continued)

Directions (continued)

  • until smooth. Strain through a fine strainer, reserving pulp and
  • discarding skins. Add pulp to pork mixture. Stir in the hominy,
  • oregano and salt. Cover and simmer for 20 minutes. Serve with
  • toppings of your choice. Yield: 8 servings (2-1/2 quarts).
Editor's Note: When handling chilies, disposable gloves are recommended. Avoid touching your face.
Nutritional Facts: 1-1/4 cup (calculated without optional toppings) equals 333 calories, 11 g fat (3 g saturated fat), 68 mg cholesterol, 1,588 mg sodium, 29 g carbohydrate, 8 g fiber, 27 g protein.