What to do with leftover pork? If you have 20 minutes, you can make this impossibly easy hearty soup using leftover shredded pork, hominy and red bell pepper.
Obviously, if you’re going to make leftover pork posole, you need leftover pork. This recipe came about after making my favorite Instant Pot pork carnitas. Make a big batch of that and you can use the leftovers to make other meals like this one.
I also have a Carnitas Taco Salad recipe that’s great for using up leftover pork if you have a lot of leftovers.
If you’re using leftover pork, my only request is to make sure it’s not too old. Leftover pork keeps in the fridge for 3 to 4 days. Any older than that and you’re risking a rotten batch of soup.
What is Hominy?
I said this recipe is impossibly easy, and that’s true. The only thing that might throw you for a loop is if you’ve never come across hominy before.
What is hominy? It’s basically dried corn that has been specially treated with a mineral bath to change its texture. This special corn is what is used to make corn tortillas. It comes in white and golden. Both work fine in this recipe.
Hominy is also a defining ingredient in posole (also seen pozole), a rich soup combining hominy and meat. Pork is traditionally the meat used in this soup.
Ingredients You’ll Need
I always try to keep the ingredients simple, especially for something like this recipe.
The pantry staples in this recipe that I usually already have on hand that are in this recipe: avocado oil (or a neutral flavored oil), canned diced green chiles, canned diced tomatoes, salt, paprika, and vegetable bouillon (Better than Bouillion is my go-to). I like vegetable, but you can use beef or chicken if you prefer.
You’ll also, in theory, have the leftover pork already.
The the only thing you’ll need to buy will be a red bell pepper and a can of hominy. If you prefer green or yellow or orange pepper, those work, too. Hominy should be readily available at your grocery store, hiding somewhere in the canned vegetables / beans area.
Minimal Cooking Required
As long as you can dice the pepper and sauté it in the avocado oil, that’s all the “cooking” you need to do. Otherwise, everything gets thrown into the pot, brought to a simmer over medium high heat and you’re ready for dinner.
Traditional garnishes for posole are sliced radishes, sliced green onions or diced red onions, fresh cilantro and avocado slices. All garnishes are completely optional depending on how extra you want your dinner to be.Print
Leftover Pork Posole
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
An easy weeknight soup recipe that uses up leftover pork with hominy.
- 1 Tbs avocado oil (or other neutral flavored oil)
- 1 red bell pepper, diced
- 1 tsp paprika
- 1/2 tsp salt
- 1 7oz can died green chiles
- 2 – 3 cups leftover shredded pork (try Instant Pot Pork Carnitas)
- 1 14.5 oz can petite diced tomatoes
- 1 bouillon cube or 1 tsp Better Than Bouillon soup base
- 14.5 oz water (just fill the empty can of tomatoes with water after they’re added)
- 1 15.5 oz can white hominy
- Heat a large pot over medium high heat on the stovetop and add in the 1 Tbs oil.
- Once the oil is heated, add in the diced red pepper and sauté stirring occasionally for 5 minutes until the pepper is softened and fragrant.
- Next, add in remaining ingredients including the 1 tsp paprika, 1/2 tsp salt, 7oz diced green chiles, 2 – 3 cups leftover pork, 14.5 oz of tomatoes, 1 bouillon cube, 14.5 oz water and 15.5 oz of white hominy to the pot and stir to combine.
- Allow the soup mixture to come to a simmer (slowly bubbling) and then reduce to medium low heat and cover with a lid and allow to cook for 10 minutes so the flavors can incorporate.
- Season with additional salt as needed.
- Serve with optional garnishes like diced green onion, avocado, radishes and cilantro
Keywords: Hominy, pork, posole, pozole, soup, Instant Pot
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