Mexican Pork and Posole Stew

    12 hours

    A delicious and hearty stew, made from cubed pork loin, white corn posole, onions, aubergine, courgettes and carrots. This dish takes over 3 hours to cook, but the results are really worth it.

    4 people made this

    Makes: 6 

    • 225g white corn posole
    • 2 litres water
    • salt to taste
    • 3 cloves garlic, finely chopped
    • 10 drops hot pepper sauce
    • 675g pork loin, cut into 2.5cm cubes
    • 3 tablespoons ketchup
    • 2 tablespoons diced green chillies
    • 1 tablespoon dried onion flakes
    • 3 carrots
    • 1/3 large aubergine, diced
    • 1 onion, chopped
    • 2 courgettes, chopped
    • 3 cloves garlic, finely chopped

    Prep:20min  ›  Cook:3hr40min  ›  Extra time:8hr soaking  ›  Ready in:12hr 

    1. Soak the posole in 1.5 litres of salted water overnight. Drain and rinse.
    2. In a large stock pot combine 2 litres water, salt to taste, garlic and hot pepper sauce. Bring to the boil and boil for two hours, checking often to make sure posole is fully covered; add water as necessary. Add pork. Cook one more hour.
    3. Add the ketchup, green chillies, onion flakes, carrots, aubergine, onion, courgette and garlic. Stir together and reduce heat to low. Let simmer for 1/2 hour to 1 hour depending on altitude.


    White corn posole (also pozole) are essentially dried corn kernels. You can purchase them online.
    In Mexican cuisine, diced green chillies are usually found in tins. If unavailable, substitute in any chilli of your preference to taste.

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    Reviews in English (1)


    Nice recipe - one of my favoriate dishes - readers should note that Posole is really hominy...or a version of hominy if you want to get technical. If you can't get blue corn posole or hominy, feel free to substitute White or yellow corn hominy (NOT hominy grits though). I didn't use the squash or Eggplant, instead I added strips of cabbage at the very end for texture and I added a fair amount of cumin and a squeeze of lime juice - which is more in the mexican style. If I can find blue corn posole, I'll try it with the squash - I bet the colours would be as ravishing as this beautiful dish. I use pork shoulder in this, and put it in at the beginning before the Posole, after a couple of hours you should have a nice broth and the pork will shred easily with a fork. The add the Pozole and continue to cook. Some places in Mexico sear the meat first and then add all the ingredients to make a kind of braising sauce - in that case just simmer the whole thing and use stock insetad of water.  -  15 Oct 2004  (Review from Allrecipes US | Canada)