Posole #2

Submitted by: Joseph Wu

Latest update: September 10, 2008

Adapted from Every Day with Rachael Ray:

In a large pot, combine:

  • 2 lb. pork shoulder, cut into 1-inch chunks (include bones if possible)
  • 1 tsp. salt
  • freshly ground black pepper to taste
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 to 2 tbsp. canned chipotle chiles in adobo sauce

Add the liquid from two 30-ounce cans of hominy and one bay leaf and enough water to cover the meat.

Bring to a boil and skim off any foam.

Reduce the heat, add 1 finely chopped medium onion and cook, covered, at a low simmer for one hour.


  • 2 cans of hominy
  • 2 large garlic cloves, chopped
  • stems from 1 bunch cilantro (tied in string)

Cook, uncovered, at a moderately low heat for about 50 minutes until the pork is tender and the liquid has thickened slightly.

Just before serving, add the chopped leaves from 1 bunch cilantro.