This is a rich and delicious Pork Posole Mexican Soup.

Made By: Siam Rimmer

Cooking: 45 Min


  • 1 Medium Pork Butt
  • ½ Tsp. Garlic Powder
  • 1 4oz Can Green Chilies
  • 2 15oz Hominy
  • 1 Yellow Onion
  • 4 Garlic Gloves
  • 6 Cups Chicken Broth
  • 4oz of Tomato Paste
  • 3 Tbsp. Chili Powder
  • 3 Tbsp. Flour
  • ½ Tsp. Cayenne Pepper
  • ¾ Tsp. Salt
  • 1 Tsp. Pepper
  • ½ Cup of Water
  • ½ Bunch of Cilantro
  • 6 Slice Radishes
  • 1 Cup of Shredded Cabbage
  • 1 Lime cut into Wedges
  • 1 Avocado


Take the Pork Butt and place in a Crock Pot.  Sprinkle your Garlic Powder on the Pork and season with a pinch of pepper and a pinch of Salt.  Cut up the Yellow Onion and Garlic and place in the Crock Pot add your water. Cook overnight for 12 hours or until the meat falls off the bone.  When the Pork is done remove the fat and shred the meat.  Set aside on a plate.  In a large pot add your Oil, Chili Powder, Cheyenne Pepper, flour and mix for a minute then add your chicken broth, hominy, tomato paste, garlic powder, pepper, and salt and the green chilies.  Take the cooked Onions from the Crock Pot and add to the Soup.  Mix together until it comes to a boil.  Open the cans of Hominy and drain off the water before adding to soup pot. Once drained add to the Soup Pot then add the Pork.  Boil for 30 Minutes.  Serve in a bowl and top with Cabbage, Radishes, Avocado, Lime and Cilantro.

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