Lucia’s Posole
📜 Collection: Dwayne Collection | ✍️ Attribution: Lucia | 📂 Category: Soups A traditional, hearty Mexican posole featuring tender cubed pork simmered with hominy, aromatic spices, and optional pigskin for rich depth. Perfect for feeding a crowd, this slow-cooked classic is deeply flavorful and comforting.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 12 hours | 6 hours | 8 hours | 25 servings |
🔪 Key Equipment
- 8-quart Dutch oven
- Colander
- Frying pan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 lb. pkg. | Posole | in brine, not dry |
| 4 lbs. | Pork | lean, cut into cubes |
| 3 to 4 medium | White onions | chopped |
| 4 cloves (or 1 tbsp.) | Garlic | chopped |
| 1 tbsp. | Cumin | |
| 1/4 to 1/2 cup | Red chili powder | add to taste |
| 1/8 to 1/4 cup | Salt | add to taste |
| 1 tbsp. | Chilimole | |
| 1 tbsp. | Oregano |
Optional Gourmet Additions
Instructions
Step 1: Prep and Soak
- Place the 2 lb. pkg. posole in a colander and rinse thoroughly 5 or 6 times.
- Dump the rinsed posole into an 8-quart Dutch oven, cover with water, and soak overnight.
- If desired, add the 1 sq. ft. pigskin cut into strips and pigs feet to the pot to enhance the flavor.
Step 2: Initial Simmer
- Bring the posole and water to a boil, then lower heat and let simmer for 2 to 3 hours.
- Meanwhile, chop the 3 to 4 medium white onions and 4 cloves garlic, and cube the 4 lbs. lean pork.
- Add the chopped onions, garlic, 1/8 to 1/4 cup salt, and more water to the pot.
Step 3: Brown the Pork
- Place 1/4 of the cubed pork in a frying pan to brown, sprinkling about 1/4 of all remaining ingredients (1 tbsp. cumin, 1/4 to 1/2 cup red chili powder, 1 tbsp. chilimole, and 1 tbsp. oregano) on the pork while it browns.
- Once browned, dump the pork and spices into the posole pot.
- Repeat this process in batches with the remaining pork and proportionate shares of the remaining spices until all the pork has been browned and added to the pot.
Step 4: Final Simmer
- Cover the pot (adding more water if needed) and simmer for 3 to 4 hours until the meat is fork-tender and the posole corn-kernels have ‘popped’ and are fat and juicy.
💡 Make-Ahead & Storage: Posole tastes even better the next day as the flavors meld. Store in the refrigerator for up to 3-4 days or freeze for up to 3 months.
Original Recipe Scan
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