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Table Mountain Inn Pork Posole



  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