Mild Pork Posole

Mild pork posole soup


1 to 2 cups of chopped leftover pork, you can use chicken

1 ½ quarts chicken stock or broth

2 cans hominy, white or yellow, drained

2 slices of onion chopped small

2 stalks of celery cut in half longwise then slice

1/8 to ¼ head of cabbage, sliced thin and chopped

1 tablespoon oil, I use extra light olive oil

Salt and pepper to taste

1 tablespoon dried parsley

A pat of butter

¼ to ½ cups heavy cream

2 heaping tablespoons of grated parmesan plus more for the table


Heat the oil in a stock pot med. high heat. Add the onions and sauté until soft; add the celery and cook a while I added salt and pepper here. Add the meat stirring until it begins to stick. Start adding the stock or broth stirring to deglaze the pan. After all the stock or broth is in bring to a slow boil. Add the cabbage and simmer for 15 to 20 minutes. Add the pat of butter and parsley then the two cans of hominy. Simmer another 10 to 15 minutes. Pour in the heavy cream slowly while stirring. Stir in the parmesan. Serve with some cornbread or crusty bread.


I just threw this soup together off the top of my head and made it mild for the wife. It was good enough I wrote up the recipe. I added some Cajun seasoning and hot sauce to mine for some heat. This makes a good soup to serve when you serve people with different tastes.


For the ones who want some heat serve some Cajun seasoning, or hot chili powder, hot sauce and maybe some hot peppers to add at the table.