“Posole or Pozole (both spellings are correct). This is a traditional Southwestern savory stew made with a specific variety of corn , pork chicken and/or beef and green chile. It’s a hearty, authentic meal, perfect for anytime. This recipe is derived from #8545, but I made so many changes I decided it was worthy of a new recipe especially since it turned out so wonderful and it's a healthier version.”
3hrs 45mins

Ingredients Nutrition


  1. Cube the pork (you can use pork roast as well) and brown it in 2 tablespoons olive oil in a 5 quart sauce pan or pot over medium heat.
  2. Add onions, garlic and saute until tender.
  3. Add chicken.
  4. Add water and broth, stir well.
  5. Place 1 tub of green chiles in blender and puree. Them add to pan.
  6. Add second tub to pan.
  7. Add garlic salt, cumin, Mexican oregano and menudo spice mix. I used all but about 1 tablespoon of the menudo mix. I suggest adding small amounts until it is strong enough. Stir well.
  8. Add cilantro.
  9. Lower heat and simmer 3 hours.
  10. Add hominy and simmer until warm throughout. About 15 minutes.
  11. Salt and pepper to taste.
  12. I have found the frozen green chiles and menudo mix at Kroger Signature & Wal-Mart grocery stores.
  13. Actually I used a whole Beer Can Chicken off my smoker that most of the fat had been cooked off. I tossed the skin. That is why I suggested using rotiserie chicken.

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