This Easy Posole is bold, hearty, and perfect for chilly nights or family gatherings. It’s loaded with rich flavors from tender pork, savory hominy, and tangy green salsa. You’ll love how simple it is to make, either in the slow cooker or on the stove. Once it starts simmering, your kitchen will smell amazing.
This is one of my daughter Kiersten’s favorite dinners, and I bet it’ll become a favorite in your home, too.
Why You Should Make This Easy Posole
- Big, bold Mexican flavor with minimal prep
- Makes a big batch – perfect for meal prep or feeding a crowd
- Can be made on the stove or in the slow cooker
- Naturally dairy-free and gluten-free
- Freezer-friendly for easy future meals
- WW-friendly with the right cut of pork
What Is Posole?
Posole (or pozole) is a traditional Mexican soup or stew made with hominy (dried corn kernels that have been treated to become tender and chewy), meat (typically pork), and bold seasonings like salsa and chiles. It’s often served with toppings like lime, avocado, shredded lettuce, and tortilla chips. The flavor is savory, tangy, and slightly smoky, depending on the salsa used.
This simplified version uses store-bought green salsa and pantry staples to make it easy without losing the signature flavor.
Ingredients
- 4 pounds pork stew meat
- 2 onions
- 1 Tbsp olive oil
- 4 cartons chicken broth
- 1 can diced tomatoes
- 1 jar green salsa (use half for less spice)
- 1 large can + 1 small can hominy
Toppings: fresh lime wedges, hot sauce, shredded cheese, tortilla chips, sour cream (optional)
Storage & Freezer Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months. Reheat gently on the stove or in the microwave.
Frequently Asked Questions
Easy Posole Recipe (Mexican Pork and Hominy Stew)
Ingredients
- 4 pounds pork stew meat If pork stew meat isn’t available, buy pork shoulder, butt, or boneless ribs and cut into bite-sized pieces. To make this lower in WW points, use a zero-point cut of pork.
- 2 onions diced
- 1 Tbsp olive oil
- 4 cartons chicken broth 32 ounces each
- 1 can diced tomatoes drained, 15 ounces
- 1 jar green salsa 16 ounces *Note: green salsa can be spicy. To make the stew more mild, only use half a jar.
- 1 large can hominy 25 ounces *Note: can use hominy, white corn, yellow corn, or a combination
- 1 small can hominy 15 ounces
- For serving: limes hot sauce, cheese, tortilla chips, sour cream
Instructions
Slow Cooker
- In a skillet over medium heat, brown pork stew meat in oil for 2 to 3 minutes per side.
- Add onions and cook 5 minutes more, until onion begins to brown.
- Add pork and onions to the bottom of a slow cooker. Add chicken broth, salsa, and hominy.
- Cook on LOW for 12 to 24 hours.
- One hour before serving, add diced tomatoes and salsa.
- Turn off heat and serve in bowls with toppings.
Stovetop
- In a skillet over medium heat, brown pork stew meat in oil for 2 to 3 minutes per side.
- Add onions and cook 5 minutes more, until onion begins to brown.
- Add pork and onions to the bottom of a large soup pot. Add chicken broth, salsa, and hominy.
- Bring to a boil, and then turn down to simmer. Simmer for 1 hour, covered.
- Ten minutes before serving, add diced tomatoes and salsa, and cook until heated throughout.
- Turn off heat and serve in bowls with toppings.
Nutrition
More Soups and Stews
Instant Pot White Turkey Chili Recipe – Dump & Go
Healthy Chicken, Artichoke & Rice Soup Recipe
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