Posole Salad

This posole salad is an easy riff on the traditional Mexican soup with all the flavor of the red chile, crispy pork, hominy, cabbage, radish, pumpkin seeds, cilantro, and plenty of lime. Summer posole cravings satisfied.

A ceramic bowl filled with posole salad, including hominy, crispy pork, cabbage, radish, pepitas, and cilantro.

This posole salad offers up all the familiar flavors of the traditional Mexican soup in a decidedly unconventional riff that satisfies your craving even during the dog days of summer. Like the classic, it calls for shredded pork shoulder inflected with red chile, hominy, cabbage, radish, cilantro, and plenty of lime.–Angie Zoobkoff

Posole Salad

  • Quick Glance
  • Quick Glance
  • 30 M
  • 3 H
  • Serves 2 to 4
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If using canned hominy, dump the hominy into a colander, rinse, and drain. If using dried hominy, see the variation below.

Meanwhile, in a large piece of cheesecloth, wrap the bay leaf, cumin, coriander, and chile and secure tightly.

Tester tip: If you don’t have cheesecloth on hand, a teaball works quite dandily for containing the spices.

Toss in a large pot the spice pouch, pork, onion, and garlic, and sprinkle with salt and pepper. Add the beer and as much water as needed to cover the whole shebang by 1 inch (25 mm).

Bring to a boil and skim any foam that comes to the surface. Partially cover and adjust the heat so the mixture bubbles gently and steadily. Cook until the pork can be easily pierced with a fork, 1 1/4 to 1 3/4 hours.

Remove the cheesecloth bundle and the chunks of onion with a slotted spoon and discard. Use a spoon to break the meat into bite-sized pieces and cook, uncovered, until all the liquid has evaporated, about 50 minutes.

Continue to cook the pork in the remaining fat, keeping a careful watch the entire time and adjusting the heat as necessary to prevent it from burning, until the pork is crisp and brown, 10 to 15 minutes. Add a little oil if the pork sticks to the pot or becomes dry.

Transfer the pork to a large bowl or platter.

Reduce the heat under the pot to medium. Add the lime juice and jalapeños to the pot and cook, stirring, until all the browned bits stuck to the bottom of the pan have come loose. Season with salt and pepper and then drizzle the juices over the pork. Toss to coat and then taste and adjust the seasoning accordingly, adding more lime juice if you’d like.

Arrange the hominy, cabbage, radishes, scallions, and cilantro on the pork or simply toss everything together. Taste and adjust the seasoning again, if desired. Sprinkle with pumpkin seeds.

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    What You Need To Know About Making This Posole Salad With Dried Hominy

    • Tux variation

      To use dried hominy rather than canned hominy, in a medium saucepan, combine the hominy with a large pinch of salt and enough water to cover by at least 2 inches (5 cm). Bring to a boil and then adjust the heat so the mixture bubbles gently. Cook, stirring occasionally, until the hominy is tender and tastes done to you. Start checking after 30 minutes; it could take up to 2 hours, depending on how old and dry your hominy is. Drain and leave the hominy in the colander to cool.

    Recipe Testers' Reviews

    This was a bright and crunchy posole salad with an excellent and smokey sort of pork flavor which really makes the dish! I'll definitely be using this pork for other things like tacos, etc.

    I liked this posole salad because it used ingredients that I rarely use (or know how to use) such as cabbage (what am I going to do with the extra half?!), radish, etc. Oh, I hate cilantro so I didn't use it! I'm sorry! I also only used 1 jalapeno as I was making this dish for my kids. One said it was perfect as-is and the other said it was slightly spicy. I would be wary of using 2 if making for kids who aren't used to heat.

    I used a 25-ounce can of rinsed hominy, rinsed.

    I did not have any cheesecloth so just used the spices on their own and removed the onion, bay leaf, and garlic when the recipe suggested. The whole spices were fine left in and added extra smokiness to the bottom of the pot which all came out with the lime juice.

    I used a 1.20 lb bone-in pork shoulder and cut as best I could around the bone. I actually threw the bone in for the initial cooking and just removed it with the bay leaf and onion.

    The final result was tasty but I wanted more crunchiness so I added 1 extra cup of cabbage!

    I enjoyed the bright, lime-forward taste of the tender, moist pork in this posole salad. I would enjoy making this again—my husband seconds this sentiment. The cabbage, radish, and pumpkin seeds are nice crunchy elements that make this a very refreshing and healthy dinner, especially on a hot night.

    I had to add 8 cups water to the beer to braise the meat.The salad is definitely only a 2 serving dish. We are light meat eaters and by the time the meat braises etc, a lot of fat has melted off the shoulder, and so you end up with about 8 ounces of meat, 4 ounces per serving. You’d only have a couple bites stretch this to four servings. Next time I will double the recipe.

    I used canned white hominy since I couldn’t find dried. I used two cans.


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