Big Pot of Fresh Pork Posole

This Fresh Pork Posole is a traditional Mexican stew that’s hearty, flavorful, and perfect for a comforting meal.

Tender pieces of pork are slow-cooked with bold chile sauce, aromatic spices, and hominy, creating a rich and satisfying dish.

It’s easy to prepare in a crockpot, making it ideal for family gatherings or cozy nights at home. Serve it with fresh garnishes like cabbage, onions, and lime for a vibrant and authentic touch.

Why People Will Love Fresh Pork Posole:

Deeply comforting and nourishing – Slow-cooked pork and hominy create a warm, satisfying bowl that feels hearty without being heavy.

Rich chile flavor with customizable heat – Using red or green chile sauce allows everyone to tailor the spice level to their own preference.

Tender, melt-in-your-mouth pork – Gentle crockpot cooking ensures the pork stays juicy and soft, absorbing the flavors of the broth.

Perfect balance of textures – Creamy hominy, silky broth, and crisp fresh garnishes create contrast in every bite.

Authentic, soulful tradition – Posole carries cultural depth and history, making it more than just a soup—it’s a meaningful, shared meal.

Easy, hands-off preparation – Minimal prep and slow cooking make this recipe approachable for busy days or stress-free gatherings.

Fresh garnishes elevate every bowl – Lime, cabbage, radishes, and cilantro add brightness that lifts the rich base beautifully.

Ideal for feeding a crowd – This recipe scales well and holds beautifully, making it perfect for family dinners or celebrations.

Even better the next day – The flavors continue to deepen over time, making leftovers especially delicious.

Key Ingredients:

Pork Loin – Lean yet tender, pork loin becomes juicy and flavorful as it slowly simmers, absorbing the chile-infused broth without becoming heavy or greasy.

Chile Sauce (Red or Green) – The heart of the dish, chile sauce provides warmth, depth, and regional character, allowing the posole to be customized from mild to boldly spicy.

Hominy – Plump, chewy, and subtly sweet, hominy adds body and tradition to the soup, creating the signature texture that defines posole.

Garlic and Oregano – Simple but essential seasonings that give the broth savory backbone and earthy balance.

Water or Broth Base – Keeps the soup clean and focused, letting the pork and chile flavors shine without overpowering them.

Fresh Garnishes – Crisp cabbage, radishes, lime, cilantro, and onions bring brightness, crunch, and acidity that transform each bowl just before serving.

Expert Tips:

Cut the pork evenly – Uniform, bite-sized pieces ensure the pork cooks at the same rate and stays tender throughout the long simmer.

Choose chile sauce with intention – Red chile brings deeper, smoky richness, while green chile adds brightness and acidity. You can even blend the two for layered flavor.

Season in stages, not all at once – Add salt lightly at first, then adjust after the hominy is added, as it absorbs seasoning differently than the pork.

Don’t rush the pork stage – Let the pork fully tenderize before adding hominy; this builds a stronger broth and prevents uneven textures.

Use enough liquid—but not too much – The broth should be rich and concentrated, not diluted. Leave space in the crockpot and avoid overfilling with water.

Rinse hominy thoroughly – This removes excess starch and improves the clarity and flavor of the broth.

Finish with acid, not heat – A squeeze of lime at the table brightens the entire dish more effectively than extra chile added late.

Let the posole rest before serving – A short rest allows flavors to settle and gives the broth a more cohesive taste.

Customize per bowl – Keep garnishes separate so each person can adjust crunch, acidity, and freshness to their liking.

Posole improves overnight – Refrigerating and reheating gently the next day deepens flavor and enhances the chile profile.

Fresh Pork Posole Recipe

Ingredients:

2 pounds pork loin, diced

1-2 cups red or green chile sauce (adjust to taste)

8 cups water (or enough to fill the crockpot)

2 (15-ounce) cans hominy, drained and rinsed (or use fresh if available)

1 tablespoon salt (adjust to taste)

2 teaspoons garlic powder

1 teaspoon dried oregano

Optional Garnishes:

Shredded cabbage or lettuce

Diced onions

Sliced radishes

Lime wedges

Chopped cilantro

Tortilla chips

Instructions:

Prepare the Pork: Dice the pork loin into bite-sized pieces and add it to your crockpot.

Add the Chile and Water: Pour the chile sauce over the pork, then fill the crockpot with water, leaving about 2 inches of space from the top to allow room for the hominy.

Cook the Pork: Cover the crockpot and cook on high for 3 hours, or until the pork is tender and cooked through.

Add the Hominy: After 3 hours, add the drained hominy to the crockpot. Stir gently to combine.

Season the Posole: Add the salt, garlic powder, and oregano. Taste and adjust seasoning as needed.

Finish Cooking: Continue cooking on high for another 2 hours, allowing the flavors to meld and the hominy to soften.

Serve: Ladle the posole into bowls and serve hot with your choice of garnishes like shredded cabbage, diced onions, radishes, lime wedges, and cilantro.

Notes:

For a smokier flavor, consider adding a pinch of smoked paprika or chipotle powder.

If you prefer a thicker broth, simmer uncovered for the last 30 minutes of cooking.

Fresh or frozen hominy can be used for a more authentic flavor but may require pre-cooking.

Enjoy this warm and hearty posole as a comforting meal for any occasion!

Important Notes When Making Fresh Pork Posole:

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Posole is about balance, not intensity – The chile flavor should be rich and warming, not overpowering; the pork and hominy must remain clearly identifiable.

Pork loin cooks differently than shoulder – Loin is lean, so gentle heat and sufficient liquid are essential to keep it tender and prevent dryness.

Hominy changes the broth – Once added, hominy absorbs seasoning and thickens the soup slightly, so final adjustments should always be made afterward.

Chile sauce quality matters – Whether homemade or store-bought, the chile sauce defines the dish; avoid sauces that are overly acidic or bitter.

Salt builds gradually – Pork, chile sauce, and hominy all absorb salt at different rates; seasoning too early can lead to imbalance.

Low, steady heat is key – Rushing the cook can cause the pork to tighten and the broth to taste flat rather than layered.

Garnishes are not optional – Fresh toppings provide acidity, crunch, and contrast that complete the dish; posole without garnishes feels unfinished.

Texture should be brothy, not thick – Posole is a soup, not a stew; the liquid should remain clear and spoonable.

Resting improves flavor – Letting the posole sit briefly before serving—or overnight—allows the chile and pork flavors to fully meld.

Tradition encourages customization – Posole is meant to be adjusted at the table, making each bowl personal and expressive.

How to Enjoy Fresh Pork Posole After Cooking

Let the posole rest briefly
Allow the pot to sit for 10–15 minutes after cooking. This short rest helps the flavors settle and gives the broth a more rounded, cohesive taste.

Serve hot, but not boiling
Posole is best enjoyed steaming hot but not aggressively boiling, which allows you to taste the layered chile and pork flavors more clearly.

Build each bowl intentionally
Ladle the broth, pork, and hominy evenly into bowls so every serving has a balanced mix of meat, corn, and liquid.

Finish with fresh garnishes at the table
Add shredded cabbage or lettuce, diced onions, radishes, cilantro, and a generous squeeze of lime. These fresh elements brighten the rich broth and add texture.

Adjust flavor per bowl
Taste first, then customize—more lime for acidity, more chile sauce for heat, or extra salt if needed. Posole is meant to be personalized.

Pair with crunchy sides
Enjoy with tortilla chips or warm tortillas for dipping, scooping, and adding contrast to the soft textures of the soup.

Eat slowly and mindfully
Posole rewards slow eating—each spoonful reveals tender pork, creamy hominy, and warming chile depth.

Perfect for gatherings
Set up a garnish station and let guests build their own bowls, making the meal interactive and communal.

Store leftovers properly
Refrigerate posole in an airtight container. Flavors deepen overnight, making the next day’s bowl even more satisfying.

Reheat gently
Warm leftovers over low heat, stirring occasionally. Add a splash of water if needed to loosen the broth before serving.

Honor the tradition
Posole is more than a meal—it’s a shared experience meant to comfort, nourish, and bring people together.

Nutrition Information:

Values are approximate and based on 1 serving, assuming the recipe serves 6.

Frequently Asked Questions:

Can I use a different cut of pork for this recipe?

Yes, you can use other cuts like pork shoulder or pork belly for a richer, more flavorful broth.

Pork shoulder, in particular, becomes very tender and adds a bit more fat, making the posole even heartier.

Just be sure to adjust the cooking time if using a tougher cut.

Can I make this recipe without a crockpot?

Yes, you can make this on the stovetop instead.

Simply brown the diced pork in a large pot, add the chile sauce and water, then bring to a boil.

Reduce the heat and simmer for about 2-3 hours until the pork is tender, then add the hominy and cook for an additional 30 minutes.

Is there a way to make this recipe spicier?

Absolutely! To make the posole spicier, you can increase the amount of chile sauce or add finely chopped fresh chilies like jalapeños or serranos.

For extra heat, consider adding a pinch of cayenne pepper or red pepper flakes to the broth.

Can I freeze leftovers of this posole?

Yes, posole freezes very well! Allow it to cool completely, then store it in an airtight container in the freezer for up to 3 months.

To reheat, simply defrost and warm it on the stovetop, adding a bit of water or broth if needed to adjust the consistency.

What can I serve with this posole?

Posole is traditionally served with various garnishes, such as shredded cabbage, sliced radishes, lime wedges, and chopped cilantro.

You can also pair it with tortillas, tortilla chips, or a side of Mexican rice for a complete meal.

How do I ensure the pork is tender?

To make sure the pork is tender, it’s important to cook it low and slow.

If using a crockpot, cooking on high for 3 hours or low for 6-7 hours will allow the pork to break down and become tender.

Avoid overcooking the pork, as it could dry out or become tough.

What type of chile sauce should I use for this recipe?

You can use either red or green chile sauce, depending on your preference.

Red chile sauce tends to be richer and slightly smoky, while green chile sauce is often tangier and milder.

Both options will add a great depth of flavor to the posole.

Can I add vegetables to the posole?

Yes, you can add vegetables to the posole for extra flavor and nutrition.

Consider adding diced onions, bell peppers, or carrots at the beginning of the cooking process.

You can also stir in some greens, like spinach or kale, during the last 30 minutes of cooking.

How can I make the broth thicker?

If you’d like a thicker broth, you can mash some of the hominy with a potato masher before adding it to the pot.

Another option is to simmer the broth uncovered for the last 20-30 minutes to reduce it and intensify the flavors.

Is it necessary to add garlic and oregano?

Garlic and oregano are essential for enhancing the flavor profile of the posole.

However, if you prefer a different seasoning, you can substitute oregano with other herbs like cumin or thyme, and adjust the garlic amount based on your taste preference.

The dish will still be delicious, just with a slightly different flavor.