- 2 pounds boneless pork shoulder, cut into 2-inch pieces
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 1 large sweet onion, sliced
- 3 cloves garlic, sliced
- 1½ teaspoons cumin
- 1 teaspoon oregano
- ½ teaspoon smoked paprika
- 2 cups chicken broth
- 1 (14½ ounce) can diced tomatoes
- 1 (15 ounce) can hominy, rinsed and drained
- Season pork with salt and pepper. Heat oil over medium-high heat in 6-quart saucepot and brown pork. Transfer to a large bowl and set aside.
- Reduce heat to low and add onion and stirring occasionally, cook until softened, about 4 minutes. Add garlic, cumin, oregano, and smoked paprika and cook until fragrant, about 1 minute.
- Return pork to saucepot with its juices. Stir in chicken broth, tomatoes, and hominy and bring to a boil over high heat. Reduce heat and simmer covered until pork is tender, about 45 minutes.
Hominy is made from whole corn kernels that have been soaked in a lye or lime solution then rinsed. This process makes the kernels puffy and chewy with a unique and delicious flavor. Canned hominy is typically found in the ethnic section of your supermarket or sometimes with the canned beans.
What others are saying
Sam Dalton says:
This was my first time trying pork posole and it was really good. I added radishes, queso fresco, and lime wedges and it was very filling and hearty. What I loved most about this dish was the broth, it had a distinct taste that you can only get by using pork.
Laura Griffin says:
This was a delicious Mexican soup with authentic flavors. The pork shoulder made this dish very hearty as well. Perfect for cool weather days.