Zesty Mexican soup brightens winter table

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Just a Pinch by Janet Tharpe

Homey, wholesome and hearty, this pork posole – a soulful Mexican soup – is perfect for a winter dinner.
Chock full of pork, veggies, herbs and spices, it’s as flavorful as it is filling – a cold-weather pick-me-up the whole family will love.
See step-by-step photos of Geoffry’s recipe plus thousands more from home cooks everywhere at www.justapinch.com/posole.
You’ll also find a meal planner, coupons and chances to win! Enjoy and remember, use “just a pinch.”


Pork & Green Chile Posole

2 tablespoons canola oil
2 pounds pork loin cut in 1-inch cubes
1 onion, coarsely chopped
3 tablespoons minced garlic
coarse salt
4 teaspoons red chili powder
5 cups chicken broth, low salt
5 tomatillos, quartered
2 14-ounce cans white hominy, drained
3 tablespoons chopped cilantro (plus more for garnish)
1 tablespoon oregano, dried
1 1/2 cups chopped green chilies (canned)
2 teaspoons cayenne pepper
1 tablespoon crushed red pepper
black pepper
10 ounces cotija cheese, crumbled for garnish


  •  In skillet, heat oil until shimmering and add pork, onion, garlic, salt and crushed red pepper.

  •  Sauté meat and onion mixture until onions are translucent and the pork juices run clear.

  • Transfer to a slow cooker. Deglaze skillet with 1 cup of broth and add this to slow cooker as well.

  •  Add tomatillos, 1 can of hominy, cilantro, oregano, broth, green chilies and spices to slow cooker. Turn cooker on medium, stirring after about 1 hour. Adjust seasoning as neccessary.

  •  Reduce heat to low/warm. Cover and heat for an additional 2 hours.

  • About 30 minutes before service, raise temperature back to high and add last can of hominy and frozen corn, adjusting seasoning as necessary.

  • Ladle into bowls and garnish with cilantro and cheese. Serve with warm tortillas.