Mexican Posole Stew Recipe -
Mexican Posole Stew Recipe
  • READY IN 3 hr

Mexican Posole Stew

Recipe by  

"This Mexican pork stew can be served without the pork rinds and pigs' feet, if desired, but it will not be authentic. Posole may be served as a main dish with tortillas or crackers. Posole can be found in the meat section if it is available in your area. If not available, hominy can be substituted in the same quantities but no rinsing or pre-cooking is needed. Add red chili sauce and leave the seeds in the peppers for a hotter/spicier taste. You can also add one can of tomatoes to enhance the flavor of the stew."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins
  • COOK

    2 hrs 50 mins

    3 hrs


  1. Place meat, pork rinds, and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.
  2. Remove excess grease and set aside. Reserve liquid.
  3. Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped.
  4. Mix meat, posole, rind, and shanks or pigs' feet. Add oregano, garlic, onion, and chile pods. Let simmer for about 1/2 hour.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

As I native of Albuquerque, New Mexico, I can authenticate this recipe. My mother prepared posole every year for New Year's Day, and her posole was very similar to this recipe. The pork rinds and feet make it authentic, but you can omit these ingredients for ease of preparation. If you have trouble finding red chili, try - a popular New Mexico Chili retailer. My mother made a huge batch of milder posole, but served extra red chili sauce on the side so people could adjust the spicyiness to their taste. You can also slow-cook posole in a large crockpot for 6-8 hours until the porkloin falls apart. Posole is sooo good on a cold winter's day. If you love spicy food, chili or the unique flavor of red chili, you should try this dish.

Most Helpful Critical Review
Dec 28, 2009

the rciepe calls for canned hominy then gives directions for fresh hominy that you have to cook till it pops. If you use the canned you do not have to cook it till it pops. It is already cooked. You can use eithe, the fresh tastes better, but takes longer.

Oct 18, 2003

We have revised the ingredient “4 fresh red chile pepper” to "4 dried hot red chile pepper pods, seeded and diced” to accurately reflect the ingredient as listed in the original submission. - The Staff

Nov 09, 2008

Excellent posole! Like the other reviewers, I didn't know what kind of chilies would work so I used what I had -- dried Guajillo peppers. I bought a bag of them at the grocery store and they've worked wonderfully for many recipes. I have used 6 and it worked -- just make sure that you remove the seeds because they stay "crunchy" and HOT in this recipe. Also, try to use "Mexican oregano" if you can find it. I am going to add a small tin of green chilies next time I make this for extra zing.

Apr 30, 2009

I cooked this for my my fiance and his uncle because their from mexico they thought I was crazy for trying. But they were very impressed with me they loved it so much they ate it breakfast luch and dinner until it was completely gone. This is a very authentic dish. I served it with tortillas, chopped onions, cilantro, and lime wedges. Also I would definetely add the can of tomatoes for flavor.

May 07, 2008

As a native of Ireland, I can't authenticate this recipe! Ha! Now having said that, I loved the strong pork flavour this stew had. I thought it was fantastic. The only qualm I had was that they did not specify the type of chili. I used anchos, and felt it was not hot enough. Other than that, this was amazing. It will also convert people who normally don't eat grubeen (pig's feet), as it imparts much of the amazingly unctious flavour found here!

Aug 26, 2009

Wonderful dish for a cold day or any day! I added a small can of El Pato sauce instead of the tomatoes and omitted the feet. Also I blended a cup of the hominy with the softened chilies and garlic and added it to the soup. I topped it with shredded cabbage, lime, onions and ate it with tortillas...YUMMY!

Oct 30, 2011

I used this recipie to refresh my memory when re creating my mother in laws posole. This reminded most of hers although I did change several things using indredents I remember her using. First was the meat. She puts this pork called espinaso which you can find in you hispanic market @the the meat counter. And we also add a few skinlesschicken thighs and I put just a small abount of pork sholder (about half a small roast &a I freeze the other half for next time) I do this because I am not a fan of meat w/everyweek bones and fat and all that ( I call it creepy meat lol) I use either dried California chilies or New Mexico Chilies she says they're basically the same but the New Mexico are sort of a better quality although I believe they're the same price. I serve it with thinly sliced radish rounds, chopped cilantro & white onion, shredded cabbage, lime wedges and we eat it with sliced birrote (the mexican bread you use to make tortas)


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  • Calories
  • 373 kcal
  • 19%
  • Carbohydrates
  • 15.4 g
  • 5%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 20.1 g
  • 31%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 31.8 g
  • 64%
  • Sodium
  • 1149 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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