Submitted by: Joseph Wu

Latest update: April 16, 2005


Ever since I had the wonderful posole at the Old Town Mexican Cafe in San Diego, I've been searching for a way to make something similar. I've not actually tried this recipe yet, as it is from New Mexico, but it does look promising. Other recipes I've found online have tasted good, but Nancy's Mexican co-worker has pronounced them inauthentic.

Adapted from Extending the Table.

Serves 6.

Place in pot:

  • 2 lb. pork neck or other bony parts
  • 3 cloves garlic, peeled
  • 1 bay leaf
  • 1 L water (or enough to cover)

Bring to a boil and reduce heat. Simmer, covered, until pork is tender. Remove meat from bones and return meat to broth.


  • 2 20-oz. cans white posole (hominy), drained
    • or 2 lb. frozen posole (hominy)
  • 1 tsp. salt
  • 2 tsp. chili powder (or to taste)

Cover and simmer 1½-2 hours. Posole should be soft but not disintegrating. Serve in bowls with a stack of warm tortillas. Each person adds seasonings to taste:

  • raw onion, minced
  • fresh or dried oregano
  • lime slices
  • chili powder