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Posole or Mexican Corn Soup

Native Americans make a traditional Indian Corn Soup which is similar; however, the Mexicans use Hominy which gives a different taste and texture. Both are good.    

  • 1 to 1 and1/2 lbs. pork (I buy the boneless, trimmed chops that have less fat as I have gall bladder problems and cannot tolerate much fat), cut into 1 inch cubes (kitchen shears are faster than knives)

  • 2 (15.5 ounce) cans white or yellow hominy (I do not drain them

  • 2 teaspoons of granulated garlic

  • 2 teaspoons of salt

  • 2 teaspoons of ground black pepper

  • 2 packages of Goya Sazon (the orange package with Coriander and Annatto)

  • 2 teaspoons ground cumin

  • 2 Tablespoon of dehydrated onion

  • 1 small can of diced tomatoes with green chilies

  • Add enough Ragu Traditional Spaghetti sauce to thicken broth and give it some Italian flavoring (I do this on many recipes as Spanish food does use Italian seasonings)

First of all, I cook the meat with the salt, pepper, garlic, and onion in about 2 quarts of water, on a medium boil until the meat is extremely tender.

I then add the hominy, other seasonings, diced tomatoes with green chilies, and enough Ragu to flavor and thicken the broth and cook for about 10-20 minutes longer.

Add more water as needed or cook off water if too watery. You do want it to have plenty of broth and it should stay thin as the garnishes will soak up the soup and make it thicker. But, you do want the broth to have a really rich flavor so the garnishes will not over power the soup.

Garnishes of your choice (can prep while meat is cooking):

  • Half a small cabbage, thinly sliced

  • Chopped fresh cilantro

  • 1/2 white onion, chopped

  • 2 avocados, chopped

  • 4 limes, quartered

  • A bunch of red radishes, thinly sliced

  • Salsa

  • Sour cream or Tammy’s Spanish Cream

  • Fresh white cheese or shredded Cheddar cheese or Monterey jack (It’s really up to you…or serve all 3 and let your guests choose)

  • Tortillas or chips

The garnishes are what make Posole unique. Normally, just the simple soup with pork and hominy is served, and the add-ins, or garnishes are set at the table for everyone to choose from and add to their soup what they like.

The soup should have lots of broth, because you are going to pile it up quickly with shredded cabbage, thinly sliced radishes, chopped avocados, cilantro, onions, and squeezed lime juice.

More hot sauce or chilies can be added for those who like it hot. So delicioso!

Many recipes call for Red Chilies, but a Mexican woman made this recipe for us in Houston without them and I like it best. 

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