Posole Soup Recipe

Pork shoulder: A flavorful cut of meat that becomes tender when cooked slowly.

Hominy: Dried maize kernels that add a unique texture and taste to the soup.

Onion: Adds sweetness and depth to the broth.

Garlic: Provides a pungent and aromatic flavor.

Chili powder: Adds heat and a rich, smoky flavor.

Oregano: A herb that adds a slightly bitter, earthy flavor.

Cumin: Adds a warm, nutty flavor to the soup.

Chicken broth: Forms the base of the soup, adding depth and richness.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a mild heat and enhances the overall flavor.

When browning the pork shoulder, make sure not to overcrowd the pot. Browning in batches if necessary ensures that each piece gets a nice sear, which adds depth of flavor to the posole soup.

• pork shoulder - Substitute with chicken thighs: Chicken thighs provide a similar texture and richness, making them a good alternative for those who prefer poultry.

• hominy - Substitute with canned chickpeas: Chickpeas offer a similar texture and can absorb the flavors of the soup well, though they will have a slightly different taste.

• onion - Substitute with leeks: Leeks have a milder flavor and can add a subtle sweetness to the soup, making them a good alternative to onions.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to garlic, which can be a nice variation in the soup.

• chili powder - Substitute with paprika: Paprika can provide a similar color and a mild, sweet flavor, though it lacks the heat of chili powder. Add a pinch of cayenne pepper if you want to maintain the spiciness.

• oregano - Substitute with thyme: Thyme has a slightly different flavor profile but can still provide an earthy, aromatic quality to the soup.

• cumin - Substitute with ground coriander: Ground coriander has a citrusy, slightly sweet flavor that can complement the other spices in the soup.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used to make the soup vegetarian while still providing a rich, savory base.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different, more subtle flavor profile.

• Allow the posole soup to cool to room temperature before storing. This prevents condensation and keeps the soup fresh.
• Transfer the soup to airtight containers. For convenience, use portion-sized containers to make reheating easier.
• Label the containers with the date of preparation. This helps you keep track of freshness and ensures you consume the soup within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The pork and hominy will maintain their texture and flavor during this period.
• For longer storage, place the airtight containers in the freezer. The posole soup can be frozen for up to 3 months without significant loss of quality.
• When ready to eat, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the texture of the pork and hominy.
• Reheat the soup on the stovetop over medium heat, stirring occasionally. This ensures even heating and prevents the soup from scorching.
• If reheating in the microwave, use a microwave-safe container and cover it loosely to allow steam to escape. Heat in 1-2 minute intervals, stirring in between, until the soup is hot throughout.
• Add fresh toppings like shredded cabbage, radishes, lime wedges, and cilantro just before serving to enhance the flavor and texture of the reheated soup.

• On the stove: Pour the posole soup into a large pot. Heat over medium heat, stirring occasionally, until the soup is hot and the pork is warmed through. This method helps maintain the soup's texture and flavor.
• In the microwave: Transfer a portion of the posole soup to a microwave-safe bowl. Cover with a microwave-safe lid or a plate. Heat on high for 2-3 minutes, stirring halfway through, until the soup is hot. Be cautious as the soup can splatter.
• In the oven: Preheat your oven to 350°F (175°C). Place the posole soup in an oven-safe dish and cover with foil. Heat for about 20-30 minutes, or until the soup is hot. This method is great for reheating larger quantities.
• In a slow cooker: Pour the posole soup into a slow cooker. Set it to low and heat for 2-3 hours, or until the soup is thoroughly warmed. This method is perfect for keeping the soup warm for extended periods.
• In an instant pot: Use the sauté function to reheat the posole soup. Pour the soup into the pot and set it to sauté on low. Stir occasionally until the soup is hot. This method is quick and efficient.

• Large pot: A large pot is essential for browning the pork and simmering the soup. It should be big enough to hold all the ingredients comfortably.

• Wooden spoon: A wooden spoon is ideal for stirring the ingredients as they cook, ensuring even distribution of flavors and preventing sticking.

• Chef's knife: A chef's knife is necessary for chopping the onion and mincing the garlic. Its sharp blade makes quick work of these tasks.

• Cutting board: A cutting board provides a stable surface for chopping the onion and mincing the garlic, keeping your countertop clean and safe.

• Measuring spoons: Measuring spoons are used to accurately measure the chili powder, oregano, and cumin, ensuring the right balance of flavors.

• Measuring cup: A measuring cup is useful for measuring the chicken broth, ensuring you add the correct amount to the soup.

• Can opener: A can opener is needed to open the large can of hominy, making it easy to drain and rinse before adding to the soup.

• Colander: A colander is used to drain and rinse the hominy, removing any excess liquid before adding it to the soup.

• Tongs: Tongs are helpful for turning the pork chunks as they brown, ensuring they cook evenly on all sides.

• Ladle: A ladle is perfect for serving the posole soup into bowls, making it easy to portion out the hot, flavorful broth and ingredients.

• Serving bowls: Serving bowls are necessary for presenting the posole soup, allowing you to add your favorite toppings and enjoy the dish.

Pre-cut the pork: Ask your butcher to cut the pork shoulder into chunks to save prep time.

Use pre-minced garlic: Opt for pre-minced garlic from the store to skip the chopping step.

Pre-chopped onions: Buy pre-chopped onions to reduce prep work.

Instant pot method: Use an Instant Pot to cook the pork faster, reducing the simmering time.

Canned broth: Use store-bought chicken broth instead of making your own.

Pre-measured spices: Measure out your chili powder, oregano, and cumin in advance.

Ready-to-eat hominy: Use canned hominy to avoid soaking and cooking dried hominy.