Chef Eduardo Garcia is making a quick and easy version of the Spanish dish that serves 6-8.


  • 1 bottle Montana Mex BBQ sauce
  • 6 cloves garlic sliced
  • 1 smoked ham hock
  • 1 large white onion, chopped
  • 8 cups chicken broth/vegetable broth
  • 1 teaspoon dried Mexican oregano
  • 3 bay leaf
  • 1 cup dry hominy (or substitute one can of cooked hominy, drained & rinsed)
  • 1 zucchini halved lengthwise and sliced into ¼” thick slices
  • Sea Salt to taste
  • Diced avocado, shredded cabbage, diced white onion, sliced radishes, fresh cilantro for garnish

Posole - Home & Family


1) Add all ingredients except zucchini and vegetable garnishes.

2) Bring pot to a boil. Reduce heat to a low simmer and cook for 4 hr or until Hominy is tender and soft. Add Zucchini, check and adjust seasoning and continue to cook on simmer for 30 min.

3) Garnish with Avocado, diced onion, cilantro, radish and a sprinkle of Montana Mex Jalapeno seasoning for an extra kick

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