#FoodieFamilyFriday: Posole – Warrior LifeStyle
#FoodieFamilyFriday Family Food

#FoodieFamilyFriday: Posole

November 11, 2016

I’m happy to finally share my first recipe post and thought to keep it up and share a recipe or food adventure every Friday using my favorite tag #FoodieFamily + the Friday. After years of sharing food on social media I finally have a blog that is fit for sharing my love for food.

Our cooking is usually tailored to my diet and whatever diets my son’s diet our at the time. The youngest is in baseball and wrestling. My other son was in track and still is a runner. Sometimes they need high carbs and sometimes they don’t. I’m still fighting to gain wait so they want me to consume lots of calories but trying to do it in a healthy way.

My family usually just add whatever I omitted off the recipe later (like tomatoes & potatoes to name a few) or adjust the salt as needed. For our everyday cooking we usually hold the salt or just a sprinkle of sea salt goes a long way. We have learned to use more herbs, spices and stocks to give the flavor it needs.

We also improvise a lot and use what we have in our pantry so you’ll see in our recipes I will put a couple of options.

To keep the Mexico spirit live and thriving in our household as we’re preparing for the youngest to go. See Living Missional Post. It is one of our fall/winter/holiday favorites, Posole.

Because we usually cook a lot of food with my growing boys a.k.a. monsters. I like to have something for them that is easy to heat up. Especially for the busy school days. This recipe is for a big pot of soup (34 quart is what we use). It usually last in my household for 2-3 days. Good meal prep, big families or for your next potluck event.

Bare with me as this is the first time I’m writing out measurements just know the home cook standard of a little bit of this and a little bit of that. Please adjust seasonings and recommend looking at other posole recipes to create your own to your liking. That’s exactly what we do!

Happy Foodie Family Friday from ours to yours!

Would love your feed back and share things you may put in your family recipes.



Prep time: 1 hour 45 min

Serving 12-15 people


  • 1 pork shoulder, cut into bite sized cubes
  • 1 large onion, chopped
  • 3 cloves garlic, peeled and diced
  • 2 tablespoon cumin
  • 1 tablespoon ground chili
  • 1 tablespon garlic powder
  • 1 tablespoon oregano
  • 1⁄2 teaspoon black pepper
    • or menudo seasoning or whatever mexican seasonings mix you have
  • Sea salt to taste
  • 2-3 ancho chili pods chili peppers
  • 2 (15 ounce) cans white hominy, drained and rinsed.
  • 1 quart pork stock
  • Low sodium chicken broth (store bought)
  • 1 tablespoon Olive oil

Pork Stock

Onion, garlic and seasonings to taste


  • 1 cup chopped cilantro
  • 1 cup diced white or red onion
  • 1/2 cup chopped or sliced radish
  • lime or lemon wedges
  • Totatoes, Salsa blend, Avacodo (optional)

Cooking Instruction

  • Start with boiling pork shoulder down for pork stock. 30 min to an hour. After cooked and cooled down dice or shred pork.
  • Put ancho chilies in boiled water off the heat and cover and let it sit. Once cool blend chilies and ad chili water lessen the thickness and set aside.
  • In a large pan saute onions in olive oil.
  • Add garlic and spices and cook another two minutes.
  • Add meat, chili sauce, rinsed hominy.
  • Cook for a few minutes until onions are soft.
  • Pour pork and chicken stock over all.
  • Add salt to taste.
  • Simmer, covered, about 1 hour.
  • Put chopped garnishes in little bowls to serve.

Ingredient Suggestions:



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