3 ratings

Pork and Chorizo Hominy Stew With Poached Eggs

A rendition of posole
Pork and chorizo hominy stew with poached eggs
Robert Patrick Briggs/iStock/Getty Images Plus via Getty Images

Posole is a traditional Mexican soup, but this version brings poached eggs into the mix, making it ideal for brunch.

This recipe appeared on the Chicago Tribune.

Ready in
8 h 25 m
25 m
(prepare time)
8 h
(cook time)
Calories Per Serving


Fried eggs, preferably sunny side up, can be substituted for the poached eggs.


  • 1 large (9-ounce) white onion, chopped
  • Half of a 15-ounce package chorizo, removed from casing
  • 2 thick slices hardwood smoked bacon, diced
  • 2 Pounds boneless country-style pork ribs or cubed pork shoulder, cut into 1-inch cubes
  • 1 (29-ounce) can Mexican-style hominy, drained, rinsed
  • 1 (15-ounce) can diced tomatoes, preferably fire-roasted
  • 1/4 Cup ancho chili powder or another chili powder
  • 3 to 4 large cloves garlic, crushed
  • 1/2 Teaspoon oregano
  • 1 Teaspoon salt
  • 6 to 8 large super-fresh eggs
  • 2 1/2 tablespoons distilled or apple cider vinegar
  • Chopped fresh cilantro for garnish


Put onion, chorizo and bacon into a large nonstick skillet or heavy-bottomed Dutch oven.

Cook over medium heat, stirring often, until chorizo is cooked through, about 10 minutes.

If using a slow cooker, transfer the cooked mixture to the slow cooker.

Stir in pork, hominy, tomatoes with their juice, ancho powder, garlic and oregano.

Add 3 cups water; set heat to low.

Cook covered until pork is tender, about 8 hours. (If using a Dutch oven, stir in pork, hominy, tomatoes with their juice, ancho powder, garlic and oregano. Add 4 cups water; heat to a simmer. Reduce heat to very low; cook partly covered, stirring often, until pork is fork-tender, about 2 hours.)

Stir in salt; simmer a few minutes longer.

To poach eggs, heat 3 inches of water with the vinegar and a pinch of salt in a deep 3-quart saucepan to a gentle simmer.

Crack one egg at a time into a small dish.

Swirl the water with a large spoon, then gently slip the egg into the middle of the swirling water.

Cook at the barest simmer until yolk is soft set, about 4 minutes.

Use a slotted spoon to carefully scoop the egg out of the water; transfer it to a shallow bowl of cool water.

Repeat to poach all of the eggs.

To serve, ladle very hot stew into shallow serving bowls.

Nestle a poached egg into the stew, which will warm it nicely.

Garnish with a generous sprinkle of cilantro.