Posole with Lemon & Lime and Onion
This Posole with Lemon, Lime, and Onion is a soul-warming Mexican-style stew that’s bold, citrusy, and deeply savory. Featuring tender pork simmered with roasted tomatillos, peppers, and herbs, then finished with hominy and bright toppings, this dish is a celebration of layered flavor and comforting textures in every bite.
Why People Will Love This Recipe:
Deep, complex flavor: Thanks to roasted veggies, herbs, and long-simmered pork.
Bright and balanced: Lemon and lime cut through the richness for refreshing contrast.
Comforting yet vibrant: Hearty enough for winter, fresh enough for warmer days.
Perfect for gatherings: A big batch meal that feeds a crowd and satisfies everyone.
Customizable toppings: Everyone can build their bowl just the way they like it.
Key Ingredients Highlight:
Pork loin or shoulder: Becomes fork-tender and absorbs all the spices and aromatics.
Tomatillos, poblanos, jalapeños: Roasted for smoky, tangy green flavor.
Cilantro: Brightens the broth with herby freshness.
Hominy: Adds chew and heartiness, making this dish unmistakably posole.
Lemon & lime: Optional garnishes that elevate every spoonful.
Kitchen Tools
Dutch oven or large soup pot
Baking sheet
Blender
Knife and cutting board
Ladle or serving spoon
Posole with Lemon & Lime and Onion
Ingredients
3 lb pork loin or 4 lb bone-in pork shoulder, cut into 4 pieces
Salt and pepper to taste
4 tbsp avocado oil or your favorite cooking oil, divided
8 cups chicken broth
2 bay leaves
2 tsp cumin
2 tsp dried oregano
8 tomatillos husks removed and halved
3 poblano peppers stems/seeds removed and halved
2 jalapeño peppers stems/seeds removed and halved
1 large onion quartered
6 garlic cloves peeled
1 cup cilantro leaves and stems tightly packed
25 oz can of hominy strained and rinsed
Instructions
Preheat the oven to 425°F (220°C).
Season the pork generously with salt and pepper on all sides.
In a large dutch oven or stockpot, heat 2 tablespoons of oil over medium-high heat. Sear the pork until nicely browned on all sides to build flavor.
Pour in the chicken broth, and add the bay leaves, cumin, and oregano. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour.
While the pork simmers, prepare the vegetables: Arrange the tomatillos, poblano peppers, jalapeños, onion, and garlic on a baking sheet. Drizzle with the remaining 2 tablespoons of oil, season with salt and pepper, and toss to coat. Roast for 20 minutes, until vegetables are softened and lightly charred.
Let the roasted vegetables cool for about 10 minutes, then transfer them to a blender along with any juices from the pan. Add cilantro and 1 cup of hot broth from the pork pot, then blend until smooth.
Stir the green sauce into the simmering pork, and continue cooking uncovered for another 2 hours, or until the pork is very tender and easily shreds with a fork.
Remove and discard the bay leaves, then transfer the pork to a bowl. Shred the meat, discard any bones, and return the shredded pork to the pot.
Add the drained and rinsed hominy, stir to combine, and taste the soup to adjust the seasoning as needed.
Serve hot, topped with radish slices, chopped onions, lime and lemon wedges, and crispy tortilla chips on the side.
Recipe Notes – Posole with Lemon, Lime, and Onion
Use Bone-In Pork for Deeper Flavor:
If using pork shoulder, keeping the bone in during simmering adds richness and depth to the broth. Just be sure to remove bones before shredding.
Sear the Pork Well:
Don’t rush the searing process. Browning the pork properly on all sides adds a caramelized, savory layer of flavor that carries through the whole dish.
Roast the Veggies for Complexity:
Roasting the tomatillos, onions, garlic, and peppers brings out their natural sweetness and smoky depth. It’s one of the most important flavor-building steps—don’t skip it.
Blend with Broth for a Silky Texture:
Adding a cup of hot broth to the roasted vegetables before blending helps everything come together smoothly and distributes flavor evenly into the stew.
Add Lemon & Lime as Toppings, Not During Cooking:
To keep their citrusy brightness, serve lemon and lime on the side or as a garnish. Cooking them into the broth may dull their flavor.
Adjust Heat to Taste:
The heat level can be easily adjusted by using more or fewer jalapeños, or even adding serrano peppers for extra kick. Removing seeds and membranes reduces the heat.
Hominy Tips:
Rinse canned hominy thoroughly to remove the canning liquid and any extra saltiness. For a firmer bite, you can briefly sauté hominy before adding it to the soup.
Let It Simmer Low and Slow:
The long simmering time not only tenderizes the pork but also allows the flavors to meld and deepen. Don’t rush it—this is a dish that rewards patience.
Best Made Ahead:
Posole tastes even better the next day! Consider making it in advance and reheating gently before serving.
Keep Toppings Ready for Serving:
Radishes, chopped onions, fresh cilantro, avocado slices, and tortilla chips add texture, freshness, and visual appeal. Let guests customize their bowls.
Nutrition Information
(Estimated per serving; 8 servings):
Calories: ~390 | Protein: ~33g | Fat: ~20g | Carbohydrates: ~18g | Fiber: ~4g | Sodium: ~600mg
Frequently Asked Questions:
What is hominy and can I substitute it?
Hominy is nixtamalized corn—chewy and lightly nutty.
If unavailable, try canned white corn, though texture will be different.
Can I use pork loin instead of shoulder?
Yes, pork loin is leaner and cooks faster, but won’t be as rich or tender as shoulder.
Is this dish spicy?
It has a mild to medium heat from jalapeños and poblanos.
Adjust the peppers to taste.
What can I use instead of tomatillos?
Try green tomatoes or canned tomatillo salsa if tomatillos aren’t available.
Why blend the vegetables instead of leaving them chunky?
Blending creates a silky, flavorful base for the broth that coats every spoonful.
Do I have to roast the vegetables?
Roasting is strongly recommended—it deepens flavor.
But you can sauté them if needed.
Can I make this in a slow cooker?
Yes! Sear the pork and blend the sauce first, then cook everything on low for 6–8 hours.
How do I make it thicker?
Simmer uncovered longer, or blend a portion of the hominy into the broth.
Can I prepare it ahead of time?
Absolutely. It’s great made 1–2 days in advance. Flavors improve overnight.
Can I use a food processor instead of a blender?
Yes, just make sure the sauce is as smooth as possible for best texture.