Thanksgiving, I picked up a pork loin and pozole calories it the Chili Rubbed Pork treatment in my slow cooker. It made a TON of pulled pork, so I ended up popping a few portions of it in the freezer, one of which was destined to become this super easy 30 Minute Posole. Use your leftover pulled pork and a quick homemade enchilada sauce to make this super fast and easy, intensely flavored 30 Minute Posole.
Posole, or pozole, is a rich stew, typically made with slow-cooked pork, hominy, green chiles, and lots of delicious toppings. I made is definitely not authentic, it’s more of a quickie stand-in for the good stuff. Kind of like ramen you buy in a 15 cent pack versus real ramen. Pork is the typical meat for posole, but if you have leftover chicken or beef I say why not go ahead and use that. I think it would be equally as delicious! Hominy, one of the key ingredients in posole, are large maize grains that have been treated with lye, which softens their outer husk and gives them a wonderfully chewy texture. You can find hominy both dried and canned, like beans, but this quick 30 minute posole recipe below uses the canned version for convenience.
What to Serve with Posole I would absolutely love this soup with cornbread on the side, so I could crumble the cornbread into the soup and soak up all that wonderful broth! A scoop of cooked rice would also be a great topper for the soup to round out the meal. I used my homemade red enchilada sauce as a base for this soup, which helped thicken the broth and provide a TON of instant flavor. I kept the toppings for my posole simple to keep costs low, but if you want to splurge I think this soup would be awesome with a little shredded cheddar, pepper jack, sour cream, or avocado. Try my Chicken and Lime Soup, Slow Cooker Tortilla Soup, or Red Lentil Mexican Stew. Add 2 cups water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot.
Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken. Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro and a wedge of lime to squeeze over top.
I use reconstituted Better Than Bouillon to make my broth. See how we calculate recipe costs here. See our full nutrition disclaimer here. The equipment section above contains affiliate links to products we use and love.