Serves 10-12 (hearty servings)


5 lbs. Pork shoulder
2 Large cans white hominy
10-12 Dried red chiles (Usually found in the Mexican isle. The more the spicier!)
1 clove garlic
2 tbs. Olive oil
Fresh cracked black pepper


Cut pork into bite sized pieces. Heat olive oil in large stock pot.
Sear pork and season with salt and black pepper. Add enough water to cover the pork and simmer.
Slice open the dried chiles and remove all seeds and veins (It doesn’t matter if they break into pieces).

In a small pot, boil the chiles with just enough water to cover. Once tender, about 10-15 min., put chiles in blender, water and all, add one clove of garlic and 1 tsp oregano.
Blend until smooth consistency.
Add the chile paste to the simmering pork. Then add the hominy, include the water from the can. If necessary add water to desired consistency.

Salt and pepper to taste.
Simmer until pork is tender and juicy and broth has thickened slightly.

Cooking Time: 1.5 hours +
Serving Suggestions
Chopped onion, cilantro and/or cabbage can be added when serving the dish. Also, lemon slices and tostadas are often served.


Posole is a spicy corn stew made by many Mexican families.
Corn and chiles were basic foods for the Native American’s and Mexican’s ancestors. These crops became a staple in their cuisine. Posole was one such dish that stems from these basic foods and has been eaten for centuries.

Traditional Cooking and Serving Methods

This is just one recipe for Posole. Although there are many
others, this recipe is an authentic Mexican form of the stew. Many different recipes for posole exist on the Interent. Different cultures within Mexican culture offer different recipes and Americanized versions of the recipe can be found as well. The recipes vary in many different ways. Posole can be adjusted for the amount of heat that is wanted in the stew (add more or less chiles to taste). Some families leave the seeds in the chiles, but this makes the stew very spicy, so be prepared. Different meats can be used as well, such as chicken. Even the chiles can vary depending on the region,
red chiles in some areas, and green chiles in others. The basic concept to posole is that a corn kernel is used to make the stew and a spicy broth is added.


Posole is processed from corn and is made by soaking the kernels
in some form of water. Different sources suggest different ways to soften the corn. They include limewater and calcium hydroxide. This process removes the hard shell of the kernel. Then the kernels become big and puffy from  the excess water.
Posole is not the same as hominy, although hominy is often used to make  the stew. One source suggests that hominy is blander than real posole, but posole can be harder to find. Also, the red kernels that are used are harder and give the stew a different texture. The hominy makes the stew easier to make as well, since the corn kernels are already softened.

Pulled Pork


1 Lean Tenderloin Pork Butt Roast

1/2 Cup Ginger Ale

1/2 Cup Apple Juice

1/8 Cup Of Extra Virgin Olive Oil

2 Onions Cut In Quarters

2 Cloves Of Garlic

1 Canned Jalapeno

1 Tablespoon Ground Pepper

1 Pinch Of Salt


Serving Size 6

275 Calories Per Serving

12 Grams Of Fat

Cooking Directions:

Place the Lean pork butt roast into a crock pot with the ginger ale, apple juice, onion quarters, garlic and jalapeno. cook on low for 12 hours. Best time to do this is over night so its ready for you in the morning. Turn off the Crock pot and let it stand for 1 hour. Remove the Lean pork butt roast and discard of the remaining contents in the crock pot. Place the Pork Roast on a wood cutting board. Remove all the fat and throw away. shred the roast and Place back into the crock pot with your favorite BBQ sauce on low for 4 to 6 hours. Place the Shredded Pork Roast on a Toasted Onion Bun and Enjoy.

Crockpot Red Chile Pork

This is one of those recipes that reminds me of Christmas. I do this for my filling for tamales. However, a couple of years ago, I got the pork ready but never had the time to actually do the tamales. My daughter and I ate a LOT of red chile pork sandwiches! Tonight, I will serve this with pinto beans, shredded cheese and tortillas.


1  3-5 pound pork roast

1 container of hot red chile

garlic, salt, and onion powder to taste.

Put all ingredients in the crockpot on low and cook for 8-10 hours until pork shresa easily. Serve hot or use as tamale filling.

Pork Fajita Pasta


1 Pound Sliced Lean Pork Tenderloin

8 Ounces Penne Pasta

2 Tablespoon Extra Virgin Olive Oil

6 Tablespoon Squeezed Lemon Juice

4 Ounce Canned Green Chilies

1 Tablespoon Onion Powder & Cumin

1 Sliced Green Pepper & Red Pepper

1/2 Tablespoon Garlic Salt

1 Sliced Yellow Pepper

1 Sliced Fresh Zucchini

1 Sliced Large Onion


Serving Size 6

325 Calories Per Serving

7 Grams Of Fat

Cooking Directions:

Cook the pasta noodles, and drain. Now combine the olive oil, lemon juice, onion powder, garlic salt, and mix together thoroughly. Once mixed, you will then need to add the pork slices in, and coat them completely with the mixture. Now heat some of the left over olive oil in a frying pan, and cook on hot. Fry the pork, until is browned and well done. Then add the veggies, and again stir until well cooked. Enjoy!!