By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 14
330 cal · 140 min
Simple Pork Posole
Recipe GLPR871ae04f151195
A traditional Mexican pork and hominy stew simmered with aromatic garlic and onion, seasoned with oregano and cayenne. This hearty one-pot dish is served with fresh toppings like cilantro, red onion, jalapeño, and lime to add bright flavor and texture with each bite.
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Ingredients
4 pounds pork butt, cut into 1½-inch cubes
1 head of garlic, halved crosswise
1 onion, quartered
10 cups water
2 28-ounce cans Two 28-ounce cans hominy, drained and rinsed
2 tablespoons dried oregano
½ teaspoon cayenne pepper
Kosher salt to taste
Freshly ground black pepper to taste
Chopped cilantro for serving
Chopped red onion for serving
Chopped jalapeño for serving
Lime wedges for serving
Directions
Place the pork butt cubes, halved garlic head, and quartered onion in a large pot. Add 10 cups of water and bring to a boil over high heat.
Once boiling, reduce heat to low and simmer gently for about 90 minutes, stirring occasionally, until the pork is very tender and cooked through (internal temperature of 145F), skimming any foam that rises to the surface.
Remove and discard the garlic halves and onion pieces. Stir in the drained and rinsed hominy.
Add the dried oregano and cayenne pepper to the pot, stirring well to combine.
Simmer for an additional 15 to 20 minutes to allow the flavors to meld and warm the hominy through.
Taste the broth and season generously with kosher salt and freshly ground black pepper to your preference.
Ladle the posole into bowls and serve hot with chopped cilantro, chopped red onion, chopped jalapeño, and lime wedges on the side so each person can customize their bowl.
Comments
Posole hits perfectly for Charlotte—hominy and pork butt are staples at Harris Teeter, Food Lion, and Walmart, with no special trips required. At about $0.85 per serving, it's driven by the bulk pork and water; the herbs and peppers are minimal cost additions. The stated 140 minutes is honest for simmering time, but active prep (chopping onion, cilantro, jalapeño) adds 15 minutes that aren't always flagged; this is fine for a weekend meal but not a true weeknight. It reheats beautifully and feeds a crowd with minimal fussiness, making it ideal for batch cooking. The lime-cilantro-jalapeño finish is straightforward Mexican comfort food, though not particularly tied to Carolina seasonality or traditions.
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