Mexican Posole Soup

I love Posole, but it is just too spicy for me. Here you have a delicious version with a little kick and some ingredients you can add to make it as spicy as you like. BHL

Serves: 6


2 Tbsp. Flying Olive Red Cayenne Chile Extra Virgin Olive Oil or a Flying Olive Single Varietal of choice

1 lb. pork loin,  cut in bite-size cubes

1 cup onion, chopped

2 tsps garlic, minced

5 cups chicken broth

1 tsp ancho chile powder

1 tsp chili powder

1 tsp ground cumin

½ tsp Mexican oregano, or regular oregano

½ tsp paprika

1 (15.5 oz.) can white hominy, rinsed and drained

1 Tbsp. lime juice

⅓ cup fresh cilantro, chopped

Some addition ideas for those who love more heat: Add as few or as many as you like!

1-2 fresh jalapeños, ribs and seeds removed, chopped

3 whole Ancho chiles, stems and seeds removed, covered with boiling water with a weight on top. Submerged for 30 minutes until soft

Chile de arbol

1 (14.5 oz.) can mild red enchilada sauce

1 (4.5 oz.) can chopped green chilies

Garnishes: Use as few or many as you like!

Lots of lime, sliced radishes, chopped cilantro, shredded cabbage (not red), A fresh package of corn tortillas fried and made, if desired, made into strips, cheese (not traditional but delicious!


Heat the Flying Olive Red Cayenne Chili Extra Virgin Olive Oil or Flying Olive EVOO of Choice in a large pot over medium heat. Add pork and sear well on all sides. Remove from pan and drain. Add the onion and garlic and cook for about 3-4 minutes until transluscent. Stir in the broth and spices. Bring to a boil on high heat. Cover and reduce heat to low. Simmer 40 minutes.

Add hominy. Cover and simmer 10 minutes. Stir in the lime juice. Serve in bowls and garnish with your favorite toppings.

Submitted by Barb L.