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"Those who forget the pasta are condemned to reheat it."--Unknown

Traditional Posole Recipe

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This recipe for Traditional Posole, by , is from Norris Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Larry J Norris



1lbs of Hominy (Also sometimes called Posole. I know it's confusing)
1 Jar of our Fresh Chile Co Pure Red Sauce
1lbs-1.5lbs Pork Shoulder (My mom always made it with Pork Tenderloin)
1 Clove of Chopped Garlic
1/2 Cup of Chopped Onion (About 1 Small Onion)
3 Tbs of our Posole Seasoning (Salt, Garlic, Onion, Ground Cumin, and Oregano
1 Tsp of Salt


If using out Dried Hominy soak overnight in 8 cups of water. The next morning drain the water and rinse the hominy.
Cube your pork shoulder into bit sized pieces and set aside.
Bring hominy and 8 cups of water to a boil in a large covered stock pot. If you didn't soak your hominy for long enough you may need to add an additional 1-2 cups of water. The hominy will boil for 2 hours.
While your hominy is cooking away brown your pork shoulder. Once browned add a jar of our Fresh Chile Co Pure Red Sauce, chopped onion, and chopped garlic. Cook until the pork is done.
After 2 hours add your pork and red sauce to the stock pot. At this time you will also add the 3Tbs of our Posole Seasoning and the 1 Tsp of Salt. Cook at a simmer for an additional hour.
Dig in! For a list of recommended toppings see below.




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