Posole, Tex-Mex Style: A Hearty Soup for Cold Winter Days
This flavorful Tex-Mex Posole is a warming, hearty soup perfect for cold winter days or any time you’re craving a rich, satisfying meal. Originally featured in a Junior League Cookbook, this recipe captures the essence of Southwestern flavors and gets better the longer it cooks. Whether you’re making it in a crock-pot for convenience or on the stove for a hands-on approach, this dish is a versatile, comforting classic. Serve it topped with grated cheese and a side of warm cornbread for the ultimate Tex-Mex experience. Plus, it freezes beautifully for meal prep or leftovers.
Ingredients
The following table provides a detailed breakdown of the ingredients needed to make this Tex-Mex Posole, ensuring an easy and stress-free cooking process.
| Ingredient | Quantity | Notes |
|---|---|---|
| Onion | 2 1/2 cups | Finely chopped |
| Canned tomatoes | 1 can (14 oz) | Choose fire-roasted for added flavor |
| Hominy | 2 cans (15 oz each) | Drained and rinsed |
| Green chilies | 2 cans (4 oz each) | Hot or mild, based on preference |
| Garlic powder | 3 teaspoons | Adjust to taste |
| Salt | To taste | Start with 1 teaspoon |
| Water | As needed | About 2 cups, or adjust for desired consistency |
| Pork (boneless, cubed) | 2 lbs | Shoulder or loin preferred |
| Vegetable oil | 2 tablespoons | For browning |
Nutritional Information
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 453.7 kcal | |
| Fat | 15.5 g | Includes healthy fats from pork |
| Saturated Fat | 4.1 g | |
| Cholesterol | 119.1 mg | |
| Sodium | 531.2 mg | Varies with salt and canned ingredients |
| Carbohydrates | 31.3 g | Includes hominy and tomatoes |
| Fiber | 5.5 g | From hominy and tomatoes |
| Sugars | 8.6 g | Natural sugars from vegetables |
| Protein | 45.8 g | Pork is the primary source |
Instructions
Follow these step-by-step instructions to make the perfect Tex-Mex Posole.
| Step | Instruction | Notes |
|---|---|---|
| 1 | Heat the vegetable oil in a deep kettle or large soup pot over medium-high heat. | Choose a heavy-bottomed pot for even cooking. |
| 2 | Add the cubed pork to the pot and brown evenly on all sides. Stir in the chopped onion and cook until it becomes translucent, about 5–7 minutes. | Browning adds depth of flavor, so don’t rush this step. |
| 3 | Once the pork and onions are cooked, stir in the canned tomatoes, hominy, green chilies, garlic powder, and salt. Mix well to combine all ingredients. | If using fresh chilies or tomatoes, roast them beforehand for extra flavor. |
| 4 | Add water to the pot, starting with 2 cups. Adjust the amount based on how thick or brothy you prefer your posole. | Stir to deglaze the pot, ensuring all the browned bits are incorporated into the broth. |
| 5 | Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for at least 2 hours, stirring occasionally. | The longer it simmers, the more flavorful the soup becomes. |
| 6 | Taste and adjust the seasoning as needed, adding more garlic powder, salt, or chilies to suit your taste. | Remember, the flavors will intensify as it cooks. |
| 7 | Serve hot, garnished with grated cheese if desired. Pair with warm cornbread or tortillas to complete the meal. | Fresh cilantro, lime wedges, or avocado slices also make excellent toppings. |
Tips for Success
- Crock-Pot Adaptation: To use a slow cooker, brown the pork and onions in a skillet first. Transfer them to the crock-pot, add all remaining ingredients, and cook on low for 6–8 hours or high for 4–5 hours.
- Freezing: Allow the soup to cool completely before transferring to airtight containers for freezing. Reheat gently on the stovetop or in the microwave.
- Customizations: Add black beans, diced bell peppers, or smoked paprika for additional flavor. Adjust spice levels by using more or fewer chilies or incorporating chipotle powder.
Enjoy your Tex-Mex Posole on a chilly evening, and let the vibrant flavors transport you to the sunny Southwest. For more delicious recipes, visit Love With Recipes.
