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Easy Weeknight Posole

Easy Weeknight Posole features a rich, flavorful broth seasoned with homemade Mexican adobo sauce, tender pulled pork or chicken, hominy, and warm spices. Finished with fresh cabbage, cilantro, cheese, crunchy tortilla strips, and a squeeze of lime, this comforting soup comes together in under an hour for an easy weeknight meal.
Course Main Course, Soup
Cuisine Mexican
Keyword adobo posole, chicken posole, easy Mexican soup, easy posole recipe, homemade posole, hominy soup, pork posole, weeknight posole
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 248kcal
Author angela@mealstreetkitchen

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Wooden Spoon
  • Measuring cups and spoons
  • Ladle

Ingredients

For the Posole

  • 1 small onion thinly sliced
  • 1 large garlic clove minced
  • 1 tablespoon olive oil
  • 2 cups cooked pulled pork or shredded chicken
  • 1 cup Homemade Mexican Adobo Sauce
  • 4 cups good-quality chicken broth
  • 1 25-ounce can hominy, drained and rinsed
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Mexican oregano
  • 1/4 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper to taste

Toppings

  • Chopped green cabbage
  • Fresh cilantro leaves
  • Crumbled cotija cheese
  • Crunchy tortilla strips or crushed tortilla chips
  • Fresh lime wedges

Instructions

  • Heat olive oil in a large soup pot or Dutch oven over medium heat.
  • Add onion and garlic and cook until softened and translucent, about 5 minutes. Do not brown.
  • Stir in the cooked pork or chicken and Homemade Mexican Adobo Sauce. Cook for 3–4 minutes, stirring occasionally.
  • Add chicken broth, hominy, bay leaf, cumin, Mexican oregano, and smoked paprika. Stir to combine.
  • Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes, stirring occasionally.
  • Remove the bay leaf and taste for seasoning. Add kosher salt and black pepper as needed.
  • Ladle into bowls and top with cabbage, cilantro, cotija cheese, crunchy tortilla strips, and a generous squeeze of fresh lime.

Notes

  • Pulled pork adds traditional flavor, but shredded chicken is equally delicious.
  • Homemade Mexican Adobo Sauce gives this soup its signature smoky depth.
  • Add diced jalapeños for extra heat.
  • The flavors become even better the next day.
  • Freeze leftovers for up to 3 months.

Nutrition

Calories: 248kcal | Carbohydrates: 12g | Protein: 14g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 38mg | Sodium: 8851mg | Potassium: 261mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 2mg