Pork Posole

Pork Posole

3 Reviews
From the EatingWell Kitchen

Traditionally a long-simmered stew, this Mexican-inspired stew is quick and easy, thanks to canned hominy. Searing the pork loin in the pot before making the stew gives you a great base of flavors so the stew seems as if it indeed simmered all afternoon. Garnish with chopped cilantro and serve with warm tortillas on the side.

Ingredients 6 servings

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  • 1 tablespoon canola oil
  • ¾ pound boneless pork loin chops, trimmed of fat and diced
  • 1 large onion, diced
  • 2 tablespoons plus 2 cups water, divided
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 14-ounce can reduced-sodium chicken broth
  • ¼ cup cornmeal
  • 2 15-ounce cans hominy, rinsed (see Ingredient note)
  • 2 4-ounce cans diced green chiles
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 1-2 tablespoons lime juice


  • Active

  • Ready In

  1. Heat oil in a Dutch oven over medium-high heat. Add pork and cook, stirring once, until just browned on one or two sides, 1 to 2 minutes. Transfer to a plate using a slotted spoon.
  2. Reduce heat to medium-low; add onion and 2 tablespoons water. Cook, stirring occasionally, until the onion is soft and golden brown and any moisture has evaporated, 5 to 7 minutes. Stir in garlic, cumin and coriander and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Whisk in the remaining 2 cups water, broth and cornmeal. Bring to a simmer over high heat, stirring often. Add hominy, chiles, pepper and salt; return to a simmer. Reduce heat to medium-low and cook, stirring often, until the onion is very soft and the mixture is thickened, about 5 minutes. Stir in lime juice to taste.
  3. Return the pork and any accumulated juices to the pot; cook, stirring occasionally, until the pork is just cooked through, 1 to 2 minutes.
  • Ingredient Note: Hominy is white or yellow corn that has been treated with lime to remove the tough hull and germ. Dried, ground hominy is the main ingredient in grits. Canned, cooked hominy can be found in the Mexican section of large supermarkets—near the beans.

Nutrition information

  • Per serving: 232 calories; 9 g fat(2 g sat); 4 g fiber; 23 g carbohydrates; 15 g protein; 8 mcg folate; 33 mg cholesterol; 3 g sugars; 0 g added sugars; 274 IU vitamin A; 15 mg vitamin C; 50 mg calcium; 1 mg iron; 672 mg sodium; 229 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 2 lean meat

Reviews 3

October 06, 2010
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By: Margaret
This was a delicious, hearty meal that I'll be making again, especially with cooler weather coming. I used chilies I roasted myself and the flavor was outstanding!
October 04, 2010
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By: EatingWell User
Easy recipe with lots of flavor and it's very hearty, my husband loved it. I used my own fresh, roasted Hatch chilies in the recipe and it gave it just enough heat. This will also make wonderful left overs!
January 10, 2010
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By: EatingWell User
Flavorful, thick, and delicious. I think this will be even better when I heat it up for lunch tomorrow. Next time I may add more pork (or try it with chicken), as well as some fresh corn to top it off. Would be great with some queso fresco sprinkled on top.
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