Pork posole from Cook Like a Pro: Recipes and Tips for Home Cooks (page 55) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Plumberful on February 22, 2026

    This recipe is a family favorite! So simple, versatile and delicious. I often make it with smoked turkey breast from the Edward’s Ham Company. Because of the salty corn chips and smoked meat, I didn’t add any salt to this batch and it was perfect!

  • damazinah on August 06, 2022

    I absolutely loved this posole! I used pork shoulder rather than loin, and cooked it in the slow cooker instead of stove top. The flavors were wonderful, even before adding the optional toppings.

  • averythingcooks on May 02, 2021

    I came here with around 8 oz of leftover roast pork loin and lots of odds & ends in the fridge/freezer to use up. I cut this back to roughly 1/3 & simply changed the cook order a bit. I also used some minced jalapeno (more heat!) in place of poblano. I must admit that I can not get hominy (dried or canned) here and so I added chickpeas & corn. I suppose this means I did NOT actually make "posole" BUT I did make a delicious dinner for 2 that made good use of what's in my kitchen:)

  • anya_sf on January 14, 2019

    I used pork tenderloin, 1 25-oz can hominy, and omitted the poblano pepper (couldn't find). Did not need extra salt at the end. Served with cilantro in addition to other toppings. I don't love radishes, but liked them here. The soup isn't spicy, but you could add hot sauce to taste. I'm sure this isn't traditional, but it was quick and easy, and my family devoured it.

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