Submitted by George Stroud, trumpet

This is one of George’s favorite recipes. “I’d call it a soup, I think, but it’s substantial enough to serve as a main dish for lunch”. He says he kind of “goes by the seat of his pants” on the portions. It may be hot for some tastes. George says you can cool it off some by using mild instead of hot enchilada sauce, and cutting down on the amount of chili peppers.


  • 3/4 to 1 pound dried posole or 2 pounds soaked dried posole (or about 100 ounces canned hominy, drained)
  • 1 1/4 pounds boned, fat-trimmed pork shoulder
  • 4 cups chopped onions
  • 8 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 can (49 oz.) or 6 cups reduced-sodium chicken broth
  • 1/2 to 1 1/4 cups canned red chili (enchilada) sauce
  • About 1/3 cup chopped roasted poblano chilies or canned green chilies
  • 1 teaspoon black pepper
  • Salt


  1. Rinse dried posole and let stand in 3 quarts water at room temperature at least eight hours or up to 1 day. Drain.
  2. Cut meat into 1/2-inch cubes
  3. In a 5- to 6-quart pan, combine pork, onions, garlic, oregano and 1/2 cup broth. Cover and bring to a boil over high heat; reduce heat to medium and boil 20 minutes. Uncover and cook over high heat, stirring often, until juices evaporate and meat is sizzling in browned drippings, 15 to 20 minutes. Add 3/4 cup broth, stir browned bits free, and boil until liquid evaporates, then stir pork until it is lightly browned, 10 to 15 minutes.
  4. Add remaining broth, 5 cups water, and drained posole; stir drippings free. Bring to a boil, then cover and simmer until pork is almost tender to bite, about 1 1/2 hours, stirring occasionally.
  5. Add 1/2 cup red chili sauce, 1/3 cup poblano chilies, and pepper. Simmer, covered, until pork and posole are very tender to bite, 15 to 20 minutes longer. Stew should be soupy; if needed, add water to thin. Add salt and additional red chili sauce and poblano chilies to taste.

Note: In lieu of posole, use six to eight (14 1/2 oz.) cans of hominy, drained. Add only 4 cups water to the soup, and add hominy after meat is tender. Make this dish up to 3 days ahead, cool, cover and chill. It thickens, so thin with more broth or water when reheating.

Yield: 12 to 14 cups.