Table Mountain Inn Pork Posole

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  • 1 (12 ounce) package dry posole (hominy), placed in pot with enough cold water to cover and soaked overnight
  • 4 to 4 1/2 pounds pork butt, cut into about 4 pieces
  • 2 1/2 quarts chicken stock
  • 1 large yellow onion, quartered
  • 1 orange, washed, peeled and cut in half
  • 1 cup orange juice
  • 1/4 cup ancho chile paste (available at Whole Foods Market)
  • 1/2 cup fresh cilantro, chopped and loosely packed
  • 1 tablespoon Chimayo spice, or red chile powder
  • 1/2 tablespoon ground cumin
  • Salt and pepper, to taste


  1. Prepare posole the day before.
  2. Drain posole and set aside. Place pork butt in a large, heavy stock pot.
  3. Add the onion, 1/2 orange, orange juice, chile paste, cilantro and spices; pour chicken stock over all. Heat to boiling; reduce heat and cover, simmering for 4 hours.
  4. Pour contents of stock pot into a large strainer over a soup pot to reserve the liquid. Remove the orange and any large pieces of onion from the strainer and discard, saving the meat and some of the onion.
  5. Place strained liquid, pork, onion and posole in stock pot and bring mixture to a boil.
  6. Reduce heat and cover, simmering another 2 hours until posole is tender.
  7. Add salt and pepper to taste and serve.

Serves 4 to 6

Nutritional information per serving: 891 cal., 27 g fat (9 g sat.), 307 mg chol., 43 g carb., 110 g pro., 2 g fiber, 1177 mg sodium

Source: Table Mountain Inn, Golden, Colorado