Posole (glutenfree)

posole Mexican soupThis is the perfect recipe for using leftover pork roast or pork chops.  It’s a light soup, but has a nice flavor.  Serve it with a hearty salad or some rolls and you have an easy meal.

Posole (glutenfree)
  • 2 cups cooked pork roast or chops, cubed
  • 6 cups chicken broth
  • 2 Tbsp olive oil
  • 2 onions, chopped
  • 2 tsp minced garlic
  • 2 4 oz cans chopped green chiles
  • 2 15 oz cans pinto beans, rinsed and drained
  • 1 20 oz can hominy
  • 1 tsp salt
  • ½ tsp ground pepper
  1. If you have drippings from the roast or chops, add them to the chicken broth.
  2. In a stock pot, heat the olive oil and cook the onions and garlic until translucent.
  3. Add the chicken broth and pork.
  4. Bring to a boil, then reduce heat to a simmer.
  5. Add the remaining ingredients.
  6. Simmer for 20 minutes.