from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. Kernels of corn that have been soaked in lime water, hulled, and dried.
  • n. A stew or soup made with posole, pork, chili, and other seasonings.


from The American Heritage® Dictionary of the English Language, 4th Edition

American Spanish pozole, from Nahuatl pozolli.


  • It's slow braised pork with ancho chiles and other spices, and also has the addition of hominy (which is the meaning of the Spanish word "posole"), and is served as a stew.

    In search of West Texas asado | Homesick Texan

  • I know posole is not terribly difficult to make, I'm basically looking for proportions and something that will give me a flavor profile that is reasonably close to being "authentic".


  • So this posole is going to be heavily chicken based, though I'm not averse to using something like pigs feet or head to give the broth some body and keep mum about it.


  • That link will explain the difference between hominy and a similar product called posole corn.

    Archive 2009-01-01

  • Instead of chicken or pork, this posole (also spelled pozole) gets its heartiness from pinto beans and a generous helping of hominy (which is also known as posole itself).

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  • In Latin American cooking, Maggi is used mostly with soups caldos and braised stews such as posole, caldo de mariscos and machaca shredded beef.

    Archive 2008-02-01

  • This time I am using a different kind of posole with larger corn kernels, and two kinds of beans: cannellini and small red beans.

    Tigers & Strawberries » Countdown to Chili

  • We lived in Santa Fe and Taos for a while and are familiar with SW style posole which is outstanding.

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  • Now I live in the SW and they eat posole which is just hominy made into a stew with beef or pork and green chile.

    Organic produce revisited

  • "posole" and "maize blanco," a can of pinto beans and a few other easy-to-find ingredients. Stories


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