Authentic Pork Posole Recipe: Step-by-Step Guide with Ingredients and Tips

Learn how to make authentic pork posole with this easy, step-by-step recipe. This traditional Mexican stew combines tender pork, hominy, and a rich chili broth for a comforting meal perfect for any occasion. Below you'll find all the ingredients, clear instructions, and pro tips to get it right every time.

Ingredients for 6 servings

Ingredient	Quantity	Role
Pork shoulder	2 lbs	Main protein, adds richness
Dried hominy	2 cups (soaked overnight)	Texture & tradition
Guajillo chili	4–5 pieces	Heat & color
Garlic cloves	4–5	Flavor foundation
White onion	1 medium	Base aroma
Cumin	1 tsp	Earthy warmth
Dried oregano	1 tsp	Depth & herbal note

Step-by-Step Guide

1. Soak the hominy overnight in water to soften.
2. Cook the pork with garlic, onion, salt, and pepper until browned.
3. Toast the dried chilies lightly in a dry pan to release oils.
4. Blend the chilies with broth to make a smooth paste.
5. Add chili paste to pot with soaked hominy and enough water or broth.
6. Simmer for 2-3 hours until pork is tender and hominy is soft.
7. Season with cumin and oregano near the end of cooking.
8. Garnish generously with cabbage, cilantro, avocado, and lime before serving.

Spice Breakdown: Why These Flavors Work

Each spice contributes unique layers to your posole:

• Ancho Chili Powder: Mild sweetness and deep red color
• Guajillo Chili: Tangy, tea-like flavor and medium heat
• Mexican Oregano: Citrusy, robust herbal note (not Mediterranean)
• Cumin: Warm earthiness that ties everything together

Pro Tips for Perfect Posole

• Use bone-in pork for richer broth flavor
• Roast fresh chilies instead of using pre-ground powders
• Taste and adjust seasoning throughout cooking
• Make ahead - flavors improve overnight
• Skim fat regularly for cleaner broth
• Add fresh lime juice at the end for brightness

Buying Guide: Essential Spices

Spice/Product	Brand	Features	Best For	Price Range
Guajillo Chilies	La Costeña	Whole dried, rich flavor, moderate heat	Broth depth, homemade chili paste	$8–$12/lb
Ancho Chili Powder	McCormick Gourmet	Pure ground, smoky-sweet notes	Quick posole seasoning, rubs	$6–$9/bottle
Mexican Oregano	Ranchito	Citrus-forward flavor	Enhancing chili sauces and soups	$7–$10/bottle

FAQs

How long does it take to make authentic pork posole from scratch?

With dried hominy needing overnight soaking, total time is 14-16 hours (mostly unattended). Active cooking time is 3-4 hours: 20 minutes prep, 30 minutes for chili prep, and 2.5-3 hours simmering. Using canned hominy reduces total time to about 4 hours.

Can I use canned hominy instead of dried?

Yes, drain and rinse 3-4 cans (15-ounce each) and add during the last hour of cooking. While dried hominy provides superior texture, canned works well for time-saving.

What's the best cut of pork for authentic posole?

Pork shoulder (butt or picnic roast) is ideal with the right balance of meat and fat. Bone-in cuts add extra flavor to the broth. Traditional recipes sometimes use pork head or trotters, but shoulder is most accessible for home cooks.

How can I adjust the spiciness level?

For milder posole, remove seeds and veins from dried chilies. For medium heat, use mostly guajillo with one or two anchos. For spicier, add arbol or pequín chilies. Start with fewer chilies and adjust during cooking.

Final Thoughts

Pork posole is more than just a meal - it's a celebration of Mexican culinary tradition. With the right spices and patience, you can transform simple ingredients into a deeply flavorful dish that warms both body and soul. Gather your ingredients, follow these steps, and enjoy authentic posole made perfectly in your own kitchen.