Easy Pork Posole Recipe With Enchilada Sauce: Hearty Mexican Stew in One Pot

This one-pot wonder brings authentic Mexican flavors to your table with minimal effort. I developed this version during a particularly busy week at The Smoky Pig, when I needed something hearty that could simmer unattended.

The secret is using high-quality enchilada sauce as the base, which infuses the broth with deep, complex flavors without hours of prep. Pork shoulder becomes fall-apart tender as it cooks in this rich, savory liquid.

What you get is a bowl of comfort—tender pork, hominy, and a broth so flavorful you’ll want to soak it up with crusty bread. The best part? It comes together in one pot with simple ingredients.

Perfect for feeding a crowd or meal prepping for the week. Here’s how to make it.

Ingredients for Easy Pork Posole Recipe with Enchilada Sauce

Pork shoulder, enchilada sauce, and hominy make this one-pot meal sing with Mexican flavors.

[recipe_ingredient_scaler]

The pork shoulder is key here. Look for well-marbled pieces at Whole Foods or your local butcher—they’ll stay tender after hours of simmering. I grab mine from Costco when I’m feeding a crowd (they sell it in big, manageable chunks). Canned hominy can be hit or miss; Goya or Juanita’s brands are consistently good. Don’t skip draining and rinsing—it removes the can’s metallic taste.

No enchilada sauce on hand? Blend tomato sauce with chili powder and cumin in a pinch. Out of hominy? Canned white beans (like great northerns) work, though the texture’s a bit different. Fresh garlic is non-negotiable for me—jarred just doesn’t have the same punch. And if you’re missing cumin or oregano, a taco seasoning packet can stand in (use about 1 tbsp).

This tastes even better the next day—flavors deepen overnight. Keeps for 4-5 days in the fridge, freezes for 3 months. Portion into containers for easy lunches all week (reheat with a splash of broth to thin it out).

Step-by-Step Instructions for Pork Posole With Enchilada Sauce

This one-pot wonder comes together with minimal effort. Just follow these simple steps.

Step 1: Brown the Pork Shoulder

Heat the 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the 1.5 lb pork shoulder chunks in a single layer, working in batches if needed to avoid overcrowding.

Sear for 3-4 minutes per side until golden brown on all sides. The pork doesn’t need to cook through at this stage—you just want to develop a deep, caramelized crust. This adds layers of flavor to your finished dish.

Remove the pork with a slotted spoon and set aside. Don’t discard the browned bits in the pot—those are pure flavor for the next steps.

Step 2: Sauté the Aromatics

In the same pot, add the diced yellow onion. Cook over medium heat for 5 minutes until softened and just starting to turn translucent.

Stir in the minced 4 cloves garlic cloves, 1 tsp ground cumin, and 1 tsp dried oregano. Cook for 30 seconds until the garlic becomes fragrant but not browned. The spices will bloom in the hot oil, releasing their full potential.

This step builds the flavor foundation for your posole. If the onions start to brown too quickly, reduce the heat slightly.

Step 3: Simmer the Stew

Return the pork to the pot. Add the 2 cups red enchilada sauce, 4 cups chicken broth, drained and rinsed 2 cans white hominy, 1 whole bay leaf, 1 tsp salt, and 0.5 tsp black pepper.

Bring to a boil, then reduce heat to low and let it simmer, partially covered, for 1.5 to 2 hours. Stir occasionally and add a splash of water if it starts to look too thick.

You’ll know it’s ready when the pork shreds easily with a fork and the flavors have melded together into a rich, hearty stew.

Step 4: Finish and Serve

Once the pork is tender, remove and discard the bay leaf. Taste and adjust the seasoning with additional salt if needed.

Ladle the posole into bowls and top with the thinly sliced 4 whole radishes, chopped 0.25 cup fresh cilantro, and a squeeze of lime. These fresh toppings add brightness and contrast to the rich, hearty stew.

Serve immediately while hot. The flavors will continue to develop as it sits, making leftovers even more delicious the next day.

Creative Variations of This easy pork posole recipe with enchilada sauce

Green Chile Twist

Swap the red enchilada sauce for green chile enchilada sauce to create a tangier, slightly spicier version. I love using Hatch green chiles when they’re in season—just roast and blend 4-5 fresh chiles with a bit of chicken broth for a homemade touch. The green version pairs beautifully with the pork. 🌶️

Vegetarian Option

Replace the pork with 1.5 lb mushrooms or chickpeas for a hearty vegetarian take. I recommend using portobello mushrooms for their meaty texture. Sauté them until deeply browned before adding the liquids. The enchilada sauce and hominy still deliver that authentic posole experience.

Spicy Chipotle Version

Add 1-2 chipotle peppers in adobo finely minced when you add the enchilada sauce. This gives the dish a smoky, fiery kick that’s popular in central Mexico. I also throw in 1 tsp adobo sauce from the can for extra depth. This variation became a staff favorite at The Smoky Pig.

Slow Cooker Adaptation

Brown the pork first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4 hours. The longer cook time lets the flavors develop even more. I use my vintage 1970s Crock-Pot for this—it’s perfect for busy days at the restaurant. ⏰

White Bean Swap

If you can’t find hominy, use 2 cans white beans instead. Great northern or cannellini beans work well. They’ll absorb the enchilada sauce flavors beautifully. I learned this trick during a supply shortage at the restaurant—customers couldn’t tell the difference!

Breakfast Posole

Turn leftovers into a morning meal by topping with fried eggs and crumbled queso fresco. The runny yolks mix into the broth for a rich, satisfying start to the day. I serve this with warm tortillas on weekend mornings at home. 💫

Frequently Asked Questions