Mexican Posole Soup


4 lbs pork shoulder
1 large head garlic
10 cups water
6 cups chicken broth
1 tbs Mexican oregano, crumbled
4 guajillo peppers
1 and 1/2 cups boiling water
1/2 large onion
kosher salt and black pepper to taste
2 (30 oz) cans white hominy, drained and rinsed
For the Garnish:
fried tortilla strips
chopped onion
fresh cilantro, chopped
lime wedges for squeezing

This is a stick to your ribs Mexican staple soup. It contains shredded pork shoulder and white hominy and is flavored with chilies, garlic, oregano and is simmered in a rich stock.

  • Peel the garlic cloves and reserve 2 for the chilie sauce.
  • Slice the remaining cloves.
  • Place the sliced garlic, water broth and pork in a large stock pot and bring just to a boil over medium high heat.
  • Skim the surface and add the oregano
  • Reduce heat to low and gently simmer, uncovered, until the pork is tender, about 2 hours.
  • While the pork is simmering, discard the stems from the chilies, then shake out most of the seeds, then place the chilies in a bowl.
  • Add the boiling water and let soak, turning occasionally for 30 minutes.
  • Place the chilies and the soaking water in the blender.
  • Cut the onion into chunks and add to the blender along with the reserved garlic and about 2 tsp of salt, then puree until smooth.
  • Remove the pork shoulder from the stock pot and reserve the broth.
  • Shred the pork using 2 forks and discard and remaining bones and fat.
  • Place the pork back into the stock.
  • Drain and rinse the hominy and add to the pot.
  • Add the chilie sauce and season with salt and pepper.
  • Bring to a simmer for 30 minutes.
  • ¬†Spoon into bowls and serve with your favorite garnishes.




25 min


30 min


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