@thedinnershift on Instagram
"Leftover Pork" Posole Verde

“Leftover Pork” Posole Verde

30 MIN

I’m in the camp that defends there is nothing wrong with leftovers as they are if there is enough to go around, but that doesn’t mean I don’t love a re-purposing challenge. In this case, leftover pork roast splurges on the total makeover package. Leftover Pork Posole Verde is how I want to eat whatever’s left of the roast.

No Leftover Pork?

No problem! Brown 1 pound of ground pork before sautéing the onions, then proceed with the recipe.

If you do have leftovers but they’re meager (i.e. less less than 2-3 cups), add an extra can of drained pinto beans to bulk it up a bit.

  • 1 Tbsp olive oil
  • 1/2 cup diced onion
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 4 cups chicken stock
  • 1 lb leftover cooked pork (about 3 cups), shredded or diced
  • 1 14.5-oz can hominy, drained
  • 1 14.5-oz can pinto beans, drained
  • 1 4-oz can diced green chilis, mild
  • 1/2 tsp dried oregano
  • 1/4-1/2 cup salsa verde (optional)
  • Large handful minced cilantro

To serve:

  • Sliced radishes
  • Chopped green onions
  • Sliced avocado
  • Shredded cheese
  • Chopped cilantro
  • Lime wedges
  • Toasted tortillas



In a large saucepan or small soup pot, heat olive oil over medium heat. Add onions and saute for 5 minutes.

Stir in garlic and cumin and cook for 30 seconds more. Add the next 6 ingredients (stock through oregano) and bring soup to a simmer. Continue to simmer, uncovered, for 10 minutes.

The salsa verde adds a pop of acidity that is delicious in this soup. Add to taste. Or substitute for a squeeze of fresh lime juice or 1-2 tsp red wine vinegar in a pinch.

Season to taste with additional salt, stir in cilantro. Serve soup alongside toasted tortillas, topped with whatever you have on hand, liked diced avocado and green onion, shredded cheese, and sliced radishes.

Meal Prep Tips

With the exception of the onion, garlic, and cilantro, this soup requires no major prep. You can easily pull it together in 30 minutes.

Did you try this recipe? Please rate it:

9 comments on ““Leftover Pork” Posole Verde

  1. I always have leftover pork tenderloin. This recipe was so simple to put together and fabulous tasting. Thanks for this , it was a big hit with family.

  2. This is very delicious, fast, and easy. We love posole and this is such a simple version, and much better! I had to use black beans in place of pintos because thats what I had on hand. I will do this recipe again soon using pintos. Also, I used leftover grilled ribeye pork chops.

  3. Excellent! This dish is so hearty yet light and refreshing. I used homemade beef bone broth as I had it on hand. My husband loved this dish! He gave it a thumbs up!

  4. I made the recipe, but couldn’t find my oregano. I substituted marjoram, and that was a mistake (lol!) So for a quick save, I add about a third of a cup salsa a verde and a couple packets of Sazon seasoning and the soup was delicious. The jury is out on the can of pinto beans instead of two cans of hominy.

  5. This was amazingly easy and tasty!!
    Followed directions but added fresh corn instead of hominy and added some celery. Let everything simmer for an hour then added thin slices of celery.
    Thanks for the recipe!! Family loved it!!

Leave a Reply

Your email address will not be published.