Randy's Posole Recipe
1.5 to 2 pounds of hominy
2 pounds of pork belly
2 pounds of pork shoulder (not too lean) cut in 1.5 inch pieces
1 pound of bacon
2 medium-sized yellow onions cut into 1/2 inch pieces
3 garlic cloves crushed
1/2 container Posole Seasoning
1 pound sharp cheddar cheese


Step 1: Soak dry hominy overnight in a covered container with at least 2 quarts of water. Drain and rinse soaked hominy and put in a large soup pot. Cover with water and bring to boil. Let simmer briskly for 1 hour.

Step 2: Season all pork ingredients generously with 1/2 container Posole Seasoning. Brown meat onion, and garlic. After browning add Fresh Red Chile Sauce and let simmer for one hour.

Step 3: Combine meat and posole in a large soup pot. Add enough water to cover by 2 inches, then return to a brisk simmer. While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and posole grains have softened and burst. Skim fat from surface of broth. (At this point, posole can be cooled completely and reheated later. Refrigerate for up to 3 days.)

Step 4: To serve, ladle posole, meat, and broth into wide bowls. Pass bowls of diced onions, lime wedges, grated cheese, and oregano, and garnish to taste.

1 lb dry posole
1 (4oz) jar of Fresh Chile Co. Posole Seasoning
1 (16oz) jar of Fresh Red Chile Sauce (heat of your choice)
3 lbs of pork roast or beef brisket, cut into 1-inch chunks
1 onion, diced (optional topping)
3 cups cabbage, shredded (optional topping)
Lime wedges (optional topping)

STEP 1: Soak dry hominy overnight in a covered container with at least 2 quarts of water.

STEP 2: Next morning, strain and rinse well.

STEP 3: Boil in 2 quarts water (pot covered), adding more as needed to maintain water level.

STEP 4: While the hominy is boiling, in a separate skillet, brown the pork/stew meat. Once browned, pour in Fresh Red chile sauce and cook until tender.

STEP 5: After 2 hours, add pork/stew meat and Red Chile sauce mix, posole seasonings (start with half of the 4oz jar, and add additional according to your taste preference). Simmer for 1 hour.

STEP 6: Can serve with freshly diced onions, shredded cabbage, radish slices, and a wedge of lime. (Some people also like adding sour cream and shredded cheese!)


Jim Campbell

I smoked country style pork ribs on a pellet grill and used it instead of pork butt. Amazing flavor.

Barbara Jones

What do you do with the bacon in this Posole recipe? Would boneless lean beef stew meat work with this recipe?

Larry Wolfe

This is the best recipe for posole I’ve ever seen. I only use pork butt for the meat an it is fantastic. I garnish with shredded cabbage an onion,radishes. SO GOOD

Lawrence Smith

I made posole today using the mild in deference to my heat sensitive family. It was a huge hit. I used canned hominy, 4 to be exact, pork shoulder and a bit of bacon. Served it in wide bowls with cornbread. Can’t wait to try the other recipes.

Steve L.

Recipe calls for 2 pounds of pork belly and 1 pound of bacon. It doesn’t mention chopping the pork belly, do you cook it whole and then shred? If so, the cooking time doesn’t seem long enough. Also, the directions never mention using the bacon.

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