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.
“Leftover Pork” Posole Verde
30 MIN
Ingredients
- 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
Directions
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.
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.
Hi there! So glad this made good use of the leftover tenderloin! Thanks for taking the time to let me know!
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.
Oh good, glad it turned out well for you! I’m sure the leftover ribeyes added great flavor. Thanks for leaving feedback!
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!
This was awesome! Came together quickly and is was delicious!
Great way to use up pork. And it can’t getmuch simpler than this recipe. Saved me $9 a bowl at Jose’s.
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.
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!!
A delicious recipe. My husband does not like hominy so we substituted a can of drained chickpeas. We did cut the pork down to two cups I felt three was way too much. Don’t forget to garnish with the cilantro and sliced green onions. It really made the soup
This was so yummy and easy! We didn’t quite have a pound of leftover pork tenderloin, but enough. My hubby is on Keto but he ate it since this was new for us. He said to add it to the rotation! So good! The only difference was I didn’t have Salsa Verde on hand, but I did have a creamy avocado salsa that complimented it well. And…it’s not too spicy for the kids. Thank you so much for sharing!
Wonderful flavor. Easy to put together. I substituted canned corn for the hominy as that’s what I had on hand. Thanks.
This recipe is so simple and delicious! I couldn’t find hominy and substituted the 14.5 oz with half corn polenta -cooked with half sweet corn kernels.
Thanks so much for this recipe, it will be prepared again!
So delicious! Ever since I made it I’ve been wanting it again! Great way to use up leftover pork butt. Thanks for a great recipe.
I gave it three or four stars but to be fair I didn’t exactly follow the recipe. It was still pretty good even after I butchered it up. I loved the 30 minute prep time which was closer to an hour from the time I started searching my cupboards for ingredients I didn’t have and finding substitutes that might work.
I used diced leftover pork chops instead of roast. Frozen corn instead of hominy. Jalapeños instead of green chilis. And I had no cilantro whatsoever and nothing to take its place.
Still everyone enjoyed it enough to have seconds. I will definitely make it again
This was so good and so easy. Thank you! We had way more pork than was called for (after making a pork roast in the crockpot) but it worked out so well. I definitely think you can play with the proportions and still have a great result. Green salsa was a great flavor boost but we also slices some fresh jalapeño for another great green flavor. Thank you so much!
Delicious, simple and quick! I used shredded pork and frozen turkey broth that was leftover from Thanksgiving. I substituted black beans for pinto, because that’s what I had in the pantry, and homemade canned salsa verde. This was SO quick to make, and it’s Mexican restaurant DELICIOUS!