- In a large heavy saucepan over medium heat, heat oil. Add onion and cook, stirring, until onion is translucent, about 10 minutes.
- Add pulled pork, green enchilada sauce, chicken broth, garlic, and hominy. Bring to a boil, then reduce heat to low and cook 10 minutes.
- Divide posole among 4 bowls and top with radish, cilantro and crumbed queso fresco cheese.
Yield: 4 servings.
About this recipe
Recipe courtesy of Chris Chamberlain's cookbook The Southern Foodie's Guide to the Pig: A Culinary Tour of the South's Best Restaurants and the Recipes That Made Them Famous
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Keep a pound or two of pulled pork on hand to make this quick and easy dish at home.