Posole, Mexican Casserole


Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 4


  • Vegetable oil
  • 4 lbs Chopped pork meat
  • 1 Yellow bell pepper chopped into large dice
  • 1 Orange bell pepper chopped large dice
  • 1 Red bell pepper chopped into large dice
  • 1 Large onion chopped
  • 2 tbsp Minced garlic
  • 1 can Salsa ranchero ancho chili mixture
  • 1 cup Chopped cilantro
  • 1 can Yellow hominy
  • 1 can White hominy
  • 1 sml can Tomato sauce
  • 3 cups Chicken broth
  • 1 tsp Roasted cumin
  • 1 tbsp Tex mex seasoning


  • shredded iceberg lettuce
  • sliced radishes
  • grated chedder cheese
  • chopped green onions
  • diced avacado


  • Preheat oven to 375˚
  • In a large dutch oven sauté the pork meat in batches to brown, the reason is for the pan not to be over crowded and end up boiling the meat. Browning adds flavor to the dish…
  • Remove the meat and add the vegetables, reserving the garlic for the last few minutes to the pot to a light brown colour
  • Please add in the remaining ingredients and bring to a boil…place pot in oven and cook for 40 minutes
  • Garnish with warm tortillas and lime wedges

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