Posole (glutenfree)


My mom developed this recipe after tasting Posole in a Mexican restaurant.  It’s an easy and frugal version of the Latin soup.  Usually we use leftover pork roast and chicken broth, but I happened upon a package of pork neck bones at Winn Dixie the other day for $.60 and couldn’t resist making my own broth.  I have to tell you right now that I have never before seen pork neck bones in a store.  It threw me when I first looked at them, but who could resist the price?  So into a pot went these strange bones that really looked an awful lot like the ends of ribs.  I covered them with water and then dug out three bags of vegetable ends and peels from the freezer.  After three hours of simmering on the back of the stove, I had a nice brown broth with a ton of flavor.  I tried to get as much meat as I could off of the bones and then strained the broth.


After making the broth, the rest is just a matter of opening a few cans and throwing everything together. This gluten free soup has kept me in lunches all week!

Posole (glutenfree)
  • 2 cups of cooked pork roast , cubed
  • 2 onions, chopped
  • 2 Tbsp olive oil
  • 2 tsp minced garlic
  • 6 cups broth (either homemade or canned, pork or chicken)
  • 2 14 ounce cans pinto beans, drained and rinsed
  • 1 4 ounce can chopped green chiles
  • 1 28 ounce can hominy, drained
  • 1 tsp cumin
  • salt and pepper to taste
  1. Saute onions and garlic in oil.
  2. Add remaining ingredients and bring to a boil.
  3. Simmer for 15-20 minutes to meld flavors.



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