Posole Recipe


Mouth-watering Mexican soup, Myk’s way.

  • Difficulty (0 = Caveman, 5 = Thomas Keller): 3
  • Serving size: 4-6
  • Prep/cook time: 1 hour
  • Meat temp: Well-done


  • 1 onion, diced
  • 1 cilantro 
  • 1 head garlic, diced
  • 12 tomatillos 
  • 3-5 beef tail
  • 6 bell peppers, green  
  • 8 limes 
  • 2 tsp onion granules
  • 2 tsp garlic granules
  • Salt and pepper 
  • 4 tsp olive oil 
  • 1 lb stew meat
  • 32 oz hominy 
  • 6 cups beef broth 


  1. On a baking sheet, add the tomatillos, bell peppers and garlic and bake at 400°F for 20-30 minutes, or until the tomatillos are browned and soft. 
  2. In a pan with oil, add the onion, garlic, tomatillo, salt and pepper, garlic granules and sautéed until very soft.
  3. Add the broth and tail and simmer for one hour. 
  4. After, remove the bones and with a stick blender, carefully blend the mix until smooth, then squeeze all the limes in and mix. 
  5. In a separate pot, add water and bring to the boil and add hominy and cook until tender (about 5 minutes at the boil). 
  6. Remove from heat and with a slotted spoon scoop the hominy into the bottom of the bowl and top with broth, serve garnish with cilantro, and radish.

Need more help? 

Have questions on the recipe or how to prepare your Designer Beef? Shoot an email to our Chef: myk@designyourbeef.com


Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!


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