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This savory combination could be described as a posole -- a thick, hearty Mexican soup traditionally served as a main course at Christmas. Sprinkle shredded radishes over the top for a festive presentation.

Prep time:
Cook time:
Servings: 4


Cost per serving $2.35 view details


  1. In a large saucepan cook pork, onion and garlic in hot oil until pork is slightly pink in center. Remove pork mixture from saucepan; set aside. Add chicken broth, carrots, cumin and pepper to saucepan.
  2. Bring to boiling; reduce heat. Simmer covered, about 8 minutes or until carrots are just tender. Add hominy, cilantro and pork mixture; cook and stir until heated through.
  3. To Serve: Top each serving with radishes, cilantro, lime wedge and sliced avocado.
  4. Yield: 6 Cups
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Nutrition Facts

Amount Per Serving %DV
Serving Size 490g
Recipe makes 4 servings
Calories 274  
Calories from Fat 111 41%
Total Fat 12.44g 16%
Saturated Fat 2.46g 10%
Trans Fat 0.09g  
Cholesterol 36mg 12%
Sodium 586mg 24%
Potassium 778mg 22%
Total Carbs 21.75g 6%
Dietary Fiber 6.4g 21%
Sugars 4.64g 3%
Protein 19.34g 31%



  • Bob Vincent
    September 8, 2013
    Hi Robyn:
    A nice version on Posole. We like Posole as well. I posted one on CES sometime ago but will add yours to my Try Soon folder. Thanks for sharing!
    Best Regards,
    1 reply
    • Robyn Savoie
      September 8, 2013
      Thanks Bob, this is quick and easy. You can use as much red pepper as you like.

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