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Mojo Risin Posole


1/2 lb pork butt, trimmed and cut into 1/2 inch cubes 

2 Tbs olive oil 

2 large cloves garlic, minced

1 cup yellow onion, diced 

6 oz fresh tomatillo, papery skin removed, washed and diced 

3 Anaheim chilies, deseeded and diced 

12 oz posole/dried hominy, rinsed 

4 1/2 cups Mojo Risin Double IPA 

1 cup Red Chile puree 

2 Tbs fresh oregano, chopped 

Kosher salt 

Shredded cabbage 

Asadero cheese (an off-white, semi-firm Mexican cheese) 


Click here for full recipe instructions (Courtesy of Craft Beer & Brewing Magazine)