Print Recipe

Jalisco-Style Posole (Posole Estilo Jalisco)

Recipe Ingredients

  • 12 to 16 dried cascabel chiles (see note)
  • 1 tablespoon vegetable oil
  • 1 (2-pound) package nixtamal (see note)
  • 6 quarts water
  • 3 medium onions (divided)
  • 1 head garlic, cloves separated and peeled
  • 3 pounds plum tomatoes
  • 3 pounds pork for posole (cut-up pork shoulder, with bones) or pork stew meat
  • 3 tablespoons salt or to taste
  • 1 head iceberg lettuce, shredded
  • 1 bunch radishes, trimmed and sliced
  • 1/3 to 1/2 cup dried oregano, crushed or ground pequin chile or other hot chile
  • 10 to 12 limes, cut into wedges
  • 1 package whole crisp corn tortillas (used for tostadas)


  1. Cut open the cascabel chiles and remove the seeds. Heat the oil in a small skillet over low heat. Add the chiles and cook, stirring, until fragrant, 3 to 4 minutes. Place in a bowl, cover with water and soak overnight. Before using, drain the chiles, discarding the water; remove the stems and any remaining seeds.
  2. Place the nixtamal in a colander and rinse thoroughly. Place in a Dutch oven or heavy lidded pot and add the water. Slice 1 onion and add it to the pot along with the garlic. Bring the mixture to a boil and boil gently, covered, 1 1/2 hours.
  3. Meanwhile, place the tomatoes in a pan of boiling water and cook 2 minutes. Drain and allow to cool, then peel. Place the tomatoes and the chiles in a blender and puree. Set aside.
  4. Remove the excess fat from the pork. The meat can remain in large chunks. When the nixtamal has boiled 11/2 hours, add the pork, the tomato-chile mixture and the salt. Cover and boil gently 1 1/2 hours longer.
  5. Chop the 2 remaining onions. Arrange the chopped onions, lettuce, radishes, oregano, crushed or ground chile and lime wedges in serving bowls.
  6. To serve, ladle the posole into large soup bowls.
  7. Add the garnishes and squeeze in lime juice as desired, with tortillas to accompany.

Yield: 10 servings

Wear gloves when handling chiles; the oils can cause a burning sensation on your skin.

Nutrition information per serving: calories: 622; protein: 28 grams; total fat: 16 grams; saturated fat: 4 grams; cholesterol: 52 mg; sodium: 2,202 mg; carbohydrate: 100 grams; dietary fiber: 20 grams


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. We hope you enjoy our collection of over 39,000 recipes. Recipe Goldmine has been online since August 1999. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations. This website is free to use but we depend on ads for survival. To support our work, please disable your ad blocker on

1 Corinthians 10:31 (KJV) - Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.