My Mom’s Posole

My Mom's Posole

Prep Time: 20 minutes

Cook Time: 5 hours

Yield: 6 generous bowls

My Mom's Posole


  • 1 and 1/2 lbs of espina (pork neck bones and meat) pork country style ribs or pork tenderloin
  • About 8 cups of water
  • 1 half of an onion diced
  • A big pinch of oregano (about 1 tbsp)
  • A big pinch of ground cumin (about 1 tbsp)
  • 2 or 3 whole bay leaves
  • Salt to taste
  • 2 - 29 oz cans of hominy (I like white)
  • 1 - 28 oz can of enchilada sauce
  • Shredded cabbage for garnish
  • Chopped cilantro for garnish
  • Several limes cut into quarters for garnish
  • Chopped onion (the other half would work well) for garnish
  • Tostada shells for serving


  1. Add the water to a large pot
  2. Add the espina, diced onion, oregano, cumin, bay leaves and salt to the pot and bring to a boil.
  3. Lower the heat and continue simmering for about 4 hours or until the meat is tender and falling off the bone (if using espina) or comes apart easily when pressed with a spoon (if you're using other pork)
  4. I suggest tasting your broth at this point and making sure it has been properly salted and seasoned
  5. When your pork has reached this stage, drain and rinse both cans of the hominy and add it to the pot of pork and seasonings
  6. Add the enchilada sauce to the pot also
  7. Stir and continue simmering for about an other hour
  8. Check salt and seasoning one more time and then serve with tostada shells on the side
  9. Top with shredded cabbage, cilantro , diced onion and a squeeze of lime if desired
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