If you’ve ever had the pleasure of enjoying a hearty bowl of soup that blends rich flavors and textures, you know there’s nothing quite like it. Pork and hominy soup, often referred to as posole in various cultures, is one of those dishes that embodies both comfort and tradition. Whether you’re looking to impress guests with a flavorful homemade meal or simply craving something warm and filling, this dish has a way of satisfying both your taste buds and your soul.
This soup is packed with tender pork, earthy hominy, and a mix of seasonings that come together in a slow-simmered pot. Originating from Mexico and popular throughout Latin America, posole has become a staple in various countries, each adding their own spin to the recipe. Today, I’m going to walk you through a detailed and approachable version of the classic pork and hominy soup, making it easier than ever to bring a taste of tradition into your own kitchen.
Pork And Hominy Soup Recipe
Before we get into the nitty-gritty, here’s the recipe in a nutshell. This version of pork and hominy soup uses simple yet flavorful ingredients, slow-cooked to perfection, ensuring the pork becomes fall-apart tender and the hominy soaks up all the savory goodness.
Ingredients Needed
- 2 pounds of pork shoulder (or pork butt), cut into chunks
- 1 can (15 oz) of hominy (or 2 cups of dried hominy, soaked overnight)
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 1-2 dried ancho chilies, seeds removed and soaked in warm water (or use chili powder if you can’t find dried chilies)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 bay leaf
- 6 cups of chicken broth (or water, if you prefer a lighter broth)
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
- Lime wedges, for serving
- Sliced radishes, for garnish (optional, but adds a great crunchy contrast)
Cooking Instructions
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Prepare The Pork
- Start by seasoning the pork chunks generously with salt and pepper. In a large pot or Dutch oven, heat up the vegetable oil over medium-high heat. Once hot, add the pork in batches (so as not to overcrowd the pot) and sear each side until golden brown. This step is key for developing deep flavors in the soup.
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Sauté The Aromatics
- After the pork has been browned and removed from the pot, toss in the chopped onion and minced garlic into the same pot. Cook, stirring frequently, until softened and fragrant, about 3-5 minutes.
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Blend The Chilies
- If you’re using dried chilies, take the softened ancho chilies and blend them with a little bit of water until smooth. If you’re using chili powder, you can skip this step and directly add the spice to the pot. Pour the chili paste or chili powder into the pot with the onions and garlic, stirring well.
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Simmer The Soup
- Return the seared pork to the pot, along with any juices that have collected. Add the cumin, smoked paprika, and bay leaf. Pour in the chicken broth and bring to a simmer. Once it starts to bubble, reduce the heat to low and cover the pot. Let the soup simmer for at least 1.5 hours or until the pork is fork-tender and easily shreds.
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Add Hominy
- Add the hominy (drained and rinsed if using canned). Stir everything together and continue simmering for another 30 minutes, allowing the hominy to absorb the flavors of the broth.
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Finish And Serve
- Taste the soup and adjust the seasoning if needed. Remove the bay leaf. Ladle the soup into bowls, and garnish with fresh cilantro, lime wedges, and radishes if desired. Serve with warm tortillas or crusty bread on the side.
Ingredient Insights
Let’s dive deeper into some of the key ingredients in this recipe. Understanding the role each one plays in the flavor profile will not only elevate your cooking but also give you the flexibility to tweak the recipe as you see fit.
- Pork Shoulder: This cut of meat is ideal for slow cooking because of its marbled fat, which helps it stay tender and juicy during the long simmer. The fat renders out, enriching the broth with a deep, savory flavor.
- Hominy: Hominy is a special type of processed corn, treated with an alkali (lime) to remove the hulls, which results in a puffy, chewy texture. It’s mild in flavor, but it soaks up the broth wonderfully, making it a perfect addition to this hearty soup. You can find hominy canned or dried, but if you’re using dried, make sure to soak it overnight.
- Ancho Chilies: These dried chilies are the secret ingredient for a rich, slightly smoky depth of flavor. They add a mild heat that’s not overpowering, so it’s perfect for those who want flavor without a fiery kick. If you can’t find dried ancho chilies, chili powder is a good substitute.
- Cumin & Smoked Paprika: Both of these spices are staples in Latin American cooking. Cumin brings an earthy warmth, while smoked paprika gives the dish that iconic smoky undertone that complements the pork beautifully.
Expert Tips
- Searing the pork: Don’t rush the searing step. Browning the pork well before adding the liquids creates a depth of flavor that will shine through in your soup. It also helps create fond at the bottom of the pot, which adds to the richness of the broth.
- For extra depth, use homemade stock: If you have the time, making your own chicken stock will take this soup to the next level. The rich, full-bodied stock will make the flavors in the soup even more complex and savory.
- Adjust spice levels to your preference: If you’re sensitive to heat but still want that chili flavor, try removing the seeds from the dried chilies or use a mild chili powder. For a spicier kick, add some jalapeños or increase the amount of ancho chilies.
- Let it rest: Like many soups and stews, pork and hominy soup often tastes even better the next day as the flavors continue to meld together. If you can, let the soup cool, then refrigerate overnight and reheat the following day.
Recipe Variations
While this recipe is already a comforting classic, there are many ways to customize it based on your taste preferences or what you have in your pantry:
- Different meats: While pork is traditional, you can swap it for beef, chicken, or even turkey. Just adjust the cooking times depending on the meat’s tenderness.
- Vegetarian version: If you’re not a fan of meat or just want a lighter soup, you can substitute the pork with a variety of vegetables like zucchini, carrots, and bell peppers. You could also use plant-based protein like tofu or tempeh for added texture.
- Spicy kick: For those who love heat, consider adding a few chipotle chilies in adobo sauce or a dash of hot sauce for an extra layer of flavor and spice.
- Add hominy and beans: To make the soup even heartier, add a can of beans like pinto or black beans. They’ll add some creaminess and more protein to the dish.
Final Words
Pork and hominy soup is more than just a meal-it’s a tradition, a celebration of rich flavors and simple ingredients coming together to create something comforting and satisfying. Whether you’re enjoying it on a chilly evening or serving it at a family gathering, this soup is sure to win hearts.
It’s a dish that encourages conversation, moments of sharing, and a slow indulgence in every spoonful. The combination of tender pork, the chewiness of hominy, and the depth of smoky chilies makes it a meal that’s bound to become a household favorite.
FAQs
What Is Pork And Hominy Soup?
Pork and hominy soup is a hearty, flavorful dish typically made with pork (often pork shoulder or pork loin), hominy (dried corn that has been treated with an alkali), and various seasonings. The soup is often simmered for hours to develop a rich, comforting flavor and is commonly served with sides like tortillas or rice.
What Type Of Pork Is Best For Pork And Hominy Soup?
The best cuts of pork for this soup are typically pork shoulder or pork butt, as they are both flavorful and become tender when simmered for long periods. Pork loin can also be used, but it is leaner and may not be as tender after extended cooking.
Can I Use Canned Hominy For Pork And Hominy Soup?
Yes, you can use canned hominy for convenience. Just be sure to rinse it thoroughly to remove excess sodium. Canned hominy will cut down on cooking time, but if you prefer a more authentic texture, dried hominy is an excellent choice.
How Long Should I Cook Pork And Hominy Soup?
The soup should be simmered for at least 2 to 3 hours when using pork shoulder or pork butt. This allows the pork to become tender and infuse the broth with flavor. If using a pressure cooker or slow cooker, the cooking time will vary accordingly (about 1 to 2 hours in a pressure cooker and 6 to 8 hours in a slow cooker on low).
What Spices And Seasonings Should I Use In Pork And Hominy Soup?
Common spices and seasonings for pork and hominy soup include garlic, onion, cumin, chili powder, oregano, bay leaves, and a pinch of salt and pepper. You can adjust the seasoning to taste, and some recipes may also include fresh or dried chilies for added heat.
Can I Make Pork And Hominy Soup In A Slow Cooker?
Yes, a slow cooker is a great option for making pork and hominy soup. Simply add all the ingredients, including the pork, hominy, spices, and broth, and cook on low for 6 to 8 hours or until the pork is tender and the flavors have melded.
What Can I Serve With Pork And Hominy Soup?
Pork and hominy soup pairs well with a variety of sides, including warm tortillas, cornbread, or rice. You can also serve it with a side salad or some pickled vegetables for added texture and flavor.
Is Pork And Hominy Soup Spicy?
The level of spiciness in pork and hominy soup depends on the type and amount of chili used. If you prefer a milder soup, you can omit the chilies or use a mild variety. For those who enjoy spice, adding fresh jalapeños or chipotle peppers will increase the heat.
Can I Make Pork And Hominy Soup Ahead Of Time?
Yes, pork and hominy soup can be made ahead of time. In fact, the flavors tend to deepen and improve after sitting for a day or two in the refrigerator. Just store the soup in an airtight container and reheat it on the stove when ready to serve.
Can I Freeze Pork And Hominy Soup?
Yes, you can freeze pork and hominy soup for later use. Allow the soup to cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. To reheat, thaw it overnight in the refrigerator and reheat on the stove.