Quick Pulled Pork Posole

A simple, hearty Mexican soup livened up with lots of fresh toppings.
By | June 02, 2015


  1. In a large heavy saucepan over medium heat, heat oil. Add onion and cook, stirring, until onion is translucent, about 10 minutes.
  2. Add pulled pork, green enchilada sauce, chicken broth, garlic, and hominy. Bring to a boil, then reduce heat to low and cook 10 minutes.
  3. Divide posole among 4 bowls and top with radish, cilantro and crumbed queso fresco cheese.

Yield: 4 servings.

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  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 pound pulled pork
  • 1 cup green enchilada sauce
  • 2 cups chicken broth
  • 3 cloves garlic, minced
  • 1 12-ounce can hominy, drained and rinsed
  • Sliced radishes, for serving
  • Minced cilantro, for serving
  • Queso fresco cheese, crumbled, for serving
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