is dry corn that has been soaked in an alkaline solution. (lye or slaked lime) This softens the corn and kills it so it cannot sprout while in storage. If you can get it, buy the frozen hominy. It tastes so much better than the canned stuff.

(Wikipedia )
Posole (Sp.) /Pozole (Engl.) is a traditional soup or stew from Mexico, which once had ritual significance. It is still frequently served as a celebratory dish throughout both New Mexico and Mexico, including quinceañeras, weddings, birthdays and New Year's celebrations.


This is what you need for 5 quarts, 8+ servings:

  • 2 lb. frozen nixtamal pozole corn
  • 4 garlic cloves, peeled and halved
  • ½ lb. white onions, chopped small
  • 1 ½ lb. pork shanks or leg roast
  • 1 ½ lb. bone-in pork shoulder
  • 2 pig’s feet


  • 1 jalapeño or other hot pepper
  • 2 limes, cut into wedges
  • 3 cups thinly sliced cabbage or lettuce
  • 12 radishes, thinly sliced
  • 2 tbsp. dried oregano
  • about 1 ½ dozen tostadas
  • red / green salsa or chile sauces …
  • S&P
Pic1: frozen hominy



Pic2: white posole
Pic3: red posole
Pic4: green posole

Serving suggestions: