Every Christmas our family would spend Christmas Eve making Posole. We’d start early in the morning cooking the meat, then add in the chili and let it simmer all day.
If you’re not familiar with Posole, it’s a rich pork broth- based soup that’s a beloved part of Mexican cuisine, especially around Christmas. Traditionally, it’s made with pork butt, hominy (white corn), and a chili paste made from ancho and poblano peppers. It’s usually topped with lime juice, cabbage, and radish for a bright, fresh finish.
As I’ve gotten older, chili peppers don’t sit as well with me as they used to. So I started making this soup without the chili—and to my surprise, it’s just as comforting and flavorful.
⏱️ Total Time: ~25 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes under pressure + 10 minutes natural release
Ingredients
6–9 cups Pork Broth (see Carnitas recipe)
Shredded carnitas
30 oz can Hominy (drained)
3 garlic cloves
1 shallot
Optional toppings: Shredded cabbage, fresh lime juice, shredded radish
Start with the broth from your carnitas recipe. Be sure to strain it to remove any seasonings or leftover bones.
Pour the broth into your pressure cooker, then add the hominy and as much shredded carnitas as you’d like. Set to High Pressure for 5 minutes and let it naturally release for 10 minutes.
Once ready, ladle into bowls and top with a squeeze of lime and a handful of cabbage or radish.
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