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Rich, hearty beef meets hominy and blends with cumin, onion and the zing of lime for a delicious traditional Posoles.

Traditional beef posole is a savory, beefy hominy soup. It’s a traditional Mexican type dish that is great for a quick, hearty meal or taking to a group gathering.

Is it beef POSOLE or beef POZOLE?

Yes. It’s actually both, depending on who you ask. From what I understand, it’s “posole” in Texas, Arizona, and California. It’s “pozole” in parts of New Mexico, and Mexico. They are both correct., and both refer to a meaty type soup.

What is hominy?

Hominy is field corn that has been soaked in a solution of lye or lime to loosen the outer hull and soften the kernels. It is then washed to remove the lye or lime, then it can be dried.

Dried hominy can be made into flour for making tortillas, or ground into grits. Once dried, it can be soaked and cooked again for side dishes, posole and more.

Ingredients you need:

• Chuck roast
• Avocado oil
• Garlic
• Onion
• White or yellow hominy, or a combination of both
• Beef broth
• Salt
• Black pepper
• Cumin
• radish slices
• fresh cilantro
• fresh limes
• corn tortillas
• avocado

How to make your traditional posoles

1. Cut your roast into chunks.
2. Heat oil in pot, add veggies and saute.
3. Add meat, and brown on all sides.
4. Add the hominy, broth, and seasonings. Bring to a boil.
5. Turn to low, and simmer.
6. Serve hot.

How do you eat beef posole?

We serve ours in bowls, with sliced radishes, fresh cilantro, lime and avocado. Squeezing fresh lime juice really helps bring out the flavor, but you can skip it if you are not a lime fan.

You can use a warm corn tortilla for dipping and placing some of the meat and hominy in a small “taco” if you’d like as well.