This is Bruce’s (BABore) posole recipe. It’s fantastic! This recipe is for a large batch, I usually make it with half what is listed here.

I like this as is in a bowl with some cheese melted on top but my favorite is breakfast burritos.

Scramble up some eggs and mix equal parts posole and egg and throw a little cheddar cheese on top. Eat or wrap in saran wrap and freeze. Makes for a nice quick easy “stick to the ribs” breakfast on the go.



Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 24


  • 2 lbs pork or game meat breakfast sausage
  • 2 lbs Lbs ground venison
  • 1 Tbsp minced garlic
  • 30 oz black beans drained
  • 60 oz white hominy drained (approx. wt. same size can as the beans)
  • 1 qt bottle of Pace picante sauce
  • Handful of chopped cilantro optional


  • Brown the meat in a large cast iron dutch oven over high heat with couple Tbls of oil.
  • When browned up nice, add the garlic and cook for a minute or three.
  • Add the hominy and stir in well.
  • Cook for a few more minutes then add the beans and stir in.
  • Add about 2/3rd's of the picante sauce and mix in well. Add more as needed to just bring things together and coated well. You don't want it soupy.
  • Adjust the seasoning with salt and pepper to your liking. Shut off the heat and top with the cilantro if you like it.


That it! If you like more heat, I've been know to add ground red Chipotle, canned Chipotle diced up, chopped green chilies, sliced pickled jalapeƱo, even canned corn. It's good straight up, in a tortilla, reheated in a fry pan with a couple eggs for breakfast, or even cold out of the fridge. Freezes real well too.