Published: · Modified: by Debra Clark · 121 Comments
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Posole is a flavorful New Mexico stew. This posole recipe is spicy and rich; filled with tender pork, hominy and red chiles sauce – my favorite soup! Bonus? It’s super easy to make!
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- Why you will love this recipe
- Ingredients
- Instructions
- Tips
- Video
- FAQ's
- Serving suggestions
- Related recipes
- Authentic New Mexico Posole Recipe
- Recipe Backstory
Why you will love this recipe
This authentic New Mexico Posole recipe is deliciously savory and flavorful. You MUST try this stew! It is truly fabulous and easy enough for anyone to make. The heat isn't overpowering. It's a perfect balance of warmth and flavor!
Pozole is a dish traditionally served on special occasions - Christmas Eve, Saints Day Feasts, New Years's gatherings, weddings or weekends. It's a special comfort food dish that simmers slowly until the pork is tender and delicious!
Ingredients
For a complete list of the ingredients, to make New Mexico Posole please refer to the bottom in the recipe card.
- pork - you can use pork butt, shoulder or loin.
- red chili sauce - be sure to get red chili sauce, not enchilada sauce. Las Palmas is an excellent brand and readily available in most grocery stores - this is the key ingredient!
- hominy - most markets carry white hominy or yellow hominy, either will work for this recipe!
- cumin, salt, red chile powder, bay leaves and cloves of garlic
- optional garnishes - shredded cabbage, diced white or yellow onions and sliced radishes.
Instructions
- Cut the pork into chunks. Add meat to a large stock pot and add enough water to cover the pork.
- Add bay leaf and garlic.
- Next add the salt and bring to a boil. Cook for 3-4 hours lowering the heat to prevent the water from boiling over.
- Discard the bay leaf. Remove and shred the pork.
- Return the pork to the Dutch Oven.
- Add the red chile sauce.
- Next the chili powder.
- Now add the cumin.
- Finally add the hominy and cook for an additional ½ hour to 40 minutes.
Serve with lime wedges, thinly sliced cabbage, radishes and sour cream.
Tips
- When the meat is tender, you can shred it with two forks or to cut it into small chunks. I prefer to shred the meat because then you can remove any fat in the pork.
- If this is the first time you've made the soup I always remind folks to cook it as directed. You want that pork super tender!
- This stew freezes great! Be sure to ladle out a quart and tuck it in the freezer so on those days you don't want to cook.... you'll have New Mexican Posole waiting for you!
Pro Tip: Too spicy for your taste? Dairy will save the day! A big dollop of sour cream will help calm the fire! No sour cream? How about a big glass of milk! Surprisingly, water will make the spice more intense!
Video
Click on the image to watch this fun video! (Video opens in a new tab).
Strolling the Santa Fe Farmer's market, one of the vendors was roasting chili and the aroma was intoxicating!
FAQ's
Is it Posole or Pozole?
Actually either works! The word Posole means hominy - so basically this is an authentic Mexican hominy stew!
What is New Mexico Posole?
It is a traditional Mexican Stew. Posole rojo or red posole is made with pork, red chilies and hominy.
What do you drink with pozole?
If you enjoy wine a Pino gris would be crisp and fresh, if you are a beer kinda person choose an IPA it would pair well with the richness of this stew.
Can you make the NM Posole Recipe in your slow cooker?
Yes, actually you can! For the pork to get completely tender in this New Mexico Posole Recipe, it will take 12-14 hours.
How can you cool the heat from the spices?
The garnishes have more than one purpose. They are pretty, but they also cool the heat from the chili. Green cabbage, onions and a spoonful of sour cream will calm intensity of the spices.
Serving suggestions
This hearty soup is so robust and rich, I usually keep it pretty simple. Tortilla chips and salsa are classic side. Cornbread would also be delicious!
A simple green salad would be terrific as well - this Southwest Salad one is truly one of my favorites and I enjoy this salad and often make a meal of it!
Are you still not sure? 50+ ideas of what to serve with posole here!
If you love New Mexican Posole - try this recipe next! Green Chili Chicken Posole - uses green chilis and chicken. This soup is super yummy too and is faster to make because it doesn't cook all day.
Looking for more soup making tips and tricks? Be sure to head over to Homemade Soup; A Complete Guide. This has everything YOU need to know to make the best soups and stews at home!
- Instant Pot Chili Recipe
- Best Enchilada Sauce Recipe
- Chicken Enchilada Soup
- Pozole Verde
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If you enjoy this recipe, please be sure to leave a five star rating below! This is one of my favorites stews and I hope you love it as much as we do!
4.87 from 98 votes
Authentic New Mexico Posole Recipe
Rich and flavorful this soup is slow cooked until the hominy is soft and the pork is fall apart tender.
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Prep Time10 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 10 minutes mins
Course: Lunch or Dinner
Cuisine: Mexican
Servings: 8
Calories: 259kcal
Author: Deb Clark
Equipment
6 quart Stock Pot
Ingredients
- 5-6 pound pork shoulder cut in large chunks
- 1 bay leaf
- 1 Tablespoon salt
- 1 Tablespoon garlic chopped
- 28 oz. red chile sauce (Las Palmas) NOT Enchilada sauce
- 1 Tablespoon red chile powder
- 1 teaspoon cumin
- 48 ounces canned hominy usually comes in 24 oz cans. Drain the hominy.
- optional garnishes, shredded green cabbage, sliced radishes and diced white or yellow onions
Instructions
Add meat to a large six quart Dutch oven and fill with water leaving a couple of inches from the top. About 6 cups of water.
Add bay leaf, salt, and garlic. Bring to a boil and continue to cook for 3-4 hours lowering the heat to prevent the water from boiling over. As the soup cooks add water as it evaporates so the meat continues to be covered.
When meat is tender remove the bay leaf and discard. Do not discard the water the pork was boiled in.
When the pork is tender, you can remove the meat and shred with two forks picking out the fat as you go, or just cut the meat into chunks. Place the shredded meat back into the Dutch Oven.
Next add red chili sauce, chili powder and cumin.
Add hominy and cook for an additional ½ hour to 40 minutes.
Taste and add additional salt if needed. The garnishes are optional, but they definitely make the meal! Shredded cabbage, diced onions and radish slices.
Notes
If the spicy flavor is too hot, serve it with a dollop of sour cream. Dairy will coat your mouth and will help calm the heat! No sour cream? Then serve with a big glass of milk! Surprisingly, water will make the heat more intense!
This stew freezes great! Be sure to ladle out a quart and tuck it in the freezer so on those days you don't want to cook.... you'll be set!
Are you wondering what is the difference between pozole and posole - click here to learn more. Also if you're not sure what to serve with pozole, here's a complete list of ideas.
Love this recipe? Join the free membership group!
Nutrition
Calories: 259kcal | Protein: 33g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 115mg | Sodium: 1021mg | Potassium: 613mg | Vitamin A: 305IU | Vitamin C: 1.4mg | Calcium: 30mg | Iron: 2.4mg
Recipe Backstory
Recently I joined a group of bloggers who work hard to cross-promote each other. We get to pick out a recipe on a colleagues blog to share!
Our instructions are simple - The recipe is to be followed as closely as possible. We make and photograph it and share it with our readers and it's called the Freaky Friday Blog Hop!
My assignment was to pick a recipe from TheFoodieAffair.com. I've known Sandra for sometime nowand the MINUTE I was assigned her blog, I KNEW what I wanted to make....Nana's Posole Mexican Soup!
I had first tried New Mexico Posole when we visit friends in Santa Fe a couple of years ago and it is delicious!
Sandra's recipe is spot-on, it's excellent! It's rich and robust - spicy without being over-the-top and so satisfying and filling.
On her blog she explained that she followed her Grandma's notes to get the flavor just right! I am lucky and honored to share this cherished family recipe with you! This stew is slowly simmered all day long and though you'll be tempted to cut short the cook time....don't! The meat must be be super tender!
Pleas visit Sandra's blog. It's filled with so many amazing recipes! What are you hungry for? Authentic flavors like Mexican Meatball Soup, Crab Chowderor Beef Cabbage Soup? Her recipes are easy to follow and the photography is beautiful. Like me, Sandra is a home cook that loves delicious food. She has an emphasis on low carb recipes. Yummy and guilt-free? .... sigh... I'm drooling!
Be sure to visit her blog and check out her amazing recipes!
This post has been updated in September 2020 with new photos and better directions.
More Cinco de Mayo Recipes
- Ground Beef Taco Meat
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About Debra Clark
Hey I'm Deb Clark, and I'm the owner of Bowl Me Over! We live in the sleepy little town Scappoose, Oregon. And I admit it... I love food! Join me in this foodie journey (even if you've never cooked before!) I will help you learn to be confident in the kitchen! Want to learn more? Let's stay connected, you can email me at debra@bowl-me-over.com and find me on Facebook, Pinterest, Instagram,Twitterand YouTube.
Reader Interactions
Comments
Greg
Making this now. My girl friend is Hispanic and her family makes it a lot. I wanted to try and do it myself with out their help and surprise her after work. However not knowing the amount of water to have in the pot when I mix all of the ingridients has become
Quite bothersome. Do you have a ball park of how much water it should be? TIAReply
Bowl Me Over
I hope your girlfriend just loves this meal Greg! I love it when my hubby cooks for me! Start with about 8 cups of water, keep an eye on it if it evaporates add a bit more.
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Jen
Can’t eat pork, what type of beef would work for this?
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Bowl Me Over
Hey Jen, I've never made this with beef but I think it would be really good. I'd try it with chuck roast, beef round, rump or top round roast. Enjoy!
Ashley
I always use chuck roast! It’s outstanding!!
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Rosemary
I want to make this in a crock pot can you give me the measurements please
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Bowl Me Over
I've never made this in the slow cooker Rosemary. What you can try is cook the pork in water garlic and bay leaf. After 8 hours, add the remaining ingredients and simmer for an additional 2-3 hours. Use the same measurements as given in the recipe card. Again, I've never made it this way, but that would work.
Juan Manuel Gonzalez Diaz
I don't understand why lie there's no new mexico pozole.
Always stilling things from products from mexican origen like Chocolate,vainilla,gum, etc.
The corn to make pozole not even grow here in this country .
Remember the aztecs manege the corn the pop corn corn was from the central pacific of México "Oaxaca and Guerrero states." from there spread all over the world.
Why LIE.
A pozole new mexican style okReply
Bowl Me Over
Is this kind of like pizza can only be from Italy, sushi from Japan, etc.? I respectfully disagree. No one is lying. Appreciate the education Juan, enjoy the recipe!
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George
Hi Juan, I hate to break it to you, but posole, chili, and many more things are grown in NM. The borders that define NM are barely more than 110 years old. The cultural influences from natives that influenced Mexico are very much similar to what influences New Mexico.
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Joan
Lol I am a Gringo asking this question and wonder if I must drain the can of hominy? Thank you.
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Bowl Me Over
Hey that is a great question and I can't believe I didn't address it previously! The hominy is drained. Thanks for checking Joan and enjoy the stew, it's AMAZING!
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RENA GODINA
Can this be made with chicken? If so how much chicken should I use? Thanks
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Bowl Me Over
I've never used chicken for this recipe, but there is a green Chile chicken pozole that's on the site, you can check it out here - https://bowl-me-over.com/green-chili-chicken-posole/ - if you are planning on substitute the chicken for pork, use the same amount the recipe calls for, so I'd use 5 pounds of boneless, skinless chicken. I've never tried this with chicken, so let me know how it turns out, enjoy!
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Patti
I have a question. Do I drain the pork before adding the final ingredients? Really want to make this for the SO. What would you suggest serving with this?
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Bowl Me Over
Hey Patti - thanks for checking in! No need to drain the pork, add the ingredients right to the pot and juices that the pork has simmered in. This is a rich, hearty stew. Great side dish ideas would be cornbread and a simple Caesar Salad - because this is so rich, keep it simple! Make sure you top it with the garnishes, it really makes the stew. Enjoy this meal!! If you have a chance, swing back and let me know your thoughts. I truly love this stew!
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B
Do you drain the hominy?
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Bowl Me Over
Yes, you'll drain the hominy - enjoy the stew!
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carissa shay perez
The recipe sounds delicious and I just love how pretty the pozole looks with the red cabbage and radishes! I always just use green cabbage but I'm loving the way you presented it!Reply
Bowl Me Over
Thank you so much Carissa! This is so lovely and sends me right back to New Mexico, really a delicious meal!
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Roger
My mom always makes this for Christmas Eve back in Socorro New Mexico. I couldn’t make it home this year and my mom tried to explain how to make it, but it was too complicated. I found this on the Internet and it was a true gem. I would say it was nearly equal to my mom‘s homemade posole. I did add 1 teaspoon of oregano and one diced onion to the meat as it was cooking. It was delicious and everyone got seconds.Reply
Bowl Me Over
That's awesome Roger! I'm glad you enjoyed the recipe and it was a hit with your family! Thank you for taking a moment to come back and leave a review. MUCH appreciated! Happy holidays!!!
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Lee
Sounds good. Just wanted to add it is pretty easy to make your own chili sauce with dtied chilies makes for richer flavor.
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Bowl Me Over
You have such a great point Lee - what's your favorite way to make chili sauce? I'd love to hear your recipe!!
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Healing Tomato
Sandra is good people! You did a great job with her recipe and it looks so delicious.Reply
Bowl Me Over
Sandra is the BEST!! And her recipes is so amazing, what a treat this recipe is - my hubby told me yesterday he was ready for me to make it again! 🙂
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Monica
I can't wait to try this! It looks delicious! I wanted to add that I live in South Texas right on the border, and we absolutely do put cabbage on our posole, along with radish, chopped onion and lime juice, served with warm corn tortillas. Thank you for sharing !
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Bowl Me Over
Ooooh, lime juice too? That sounds even more delicious! Thanks so much Monica for checking out the recipe and blog!! Have a fabulous day!!
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New Mexico Gal
This recipe isn't *too* off base. And no cumin in posole??!!! Coming from a long line of Hispanic/Latino New Mexicans, I gotta say... cumin. Our recipe was passed down for generations, and I continue to introduce this deliciousness to posole "noobs," who love it. I've also experimented with vegan versions and landed on one that's as popular as the real deal.I make a fresh/frozen green (Hatch) chile version (not canned) and an dried ancho Chile version (both with pork), as well as the vegan (green chile, which can be done in a slow cooker after some prep on the stovetop).
Powder is a cheat, but if you have the good stuff and taste the stew throughout several hours of cooking low and slow you won't go wrong.
But. Cumin. Gotta have it.
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Tj
I think they have cumin listed. We here in New Mexico, add oregano. I was very surprised not to see it in here. I do rinse the hominy before putting it in.
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Debra Clark
Thanks TJ!
New Mexican guy
Close but not quite "authentic" New Mexican posole. Not as far off as alot of other recepies out there though. We don't use cumin. Just hatch or chimayo red chiles (or powder), garlic, onion, salt, pork, and posole corn. Hatch red chile powder can be bought on amazon. Somewhere around 1/2 cup of powder will make a batch.Reply
Bowl Me Over
Thank you - enjoy the recipe and Happy Holidays to you, new Mexican guy!!
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Aunt Bee
I love pork shoulder. This sounds SO GOOD!Reply
Bowl Me Over
Love pork shoulder? Then you'll love this, so amazing - what a great recipe!! Thanks Aunt Bee!!
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Jennifer A Stewart
I love posole and had it when we were in Arizona last summer. I know about being able to find peppers that are not available anywhere else. Those things are like gold!! When I move to AZ I will be happy to send some to everyone in a goodie bag!
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Bowl Me Over
I know huh? When I lived in Wisconsin & Minnesota sometimes it was tough to get jalepenos, let alone those specialty peppers! I know lots of folks that will take you up on that offer Jennifer! 😉 Thanks so much for stopping by the blog!!
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Lori Vachon
This looks simply terrific, can't wait to give it a try!
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Bowl Me Over
Most definitely Lori, it's just delish!
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Michaela Kenkel
This looks truly amazing!! I can't wait to give your recipe a try!Reply
Bowl Me Over
It is fabulous and I was so excited to be sharing Nana's recipe!!
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Justine
Mm, this looks so rich and wonderful!
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Bowl Me Over
Great description Justine, the flavors are very rich!!
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Michelle
Love this - Mexican food is a big favorite of mine! We took a trip to Santa Fe many years ago and the food there was amazing! We actually took a cooking class during our visit, which was fun as well. I'm looking forward to trying this!
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Bowl Me Over
How fun would that be? I've always wanted to take a class on vacation. Enjoy this wonderful stew, it's just amazing!!
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Christie
I LOVE posole! It's so delicious, hearty, and a perfect meal for cooler days.
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Bowl Me Over
Me too Posole is such a rich and flavorful meal!! Enjoy!!
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Lyn Castro
Sorry, this is not mexican pozole, we never ever put on top cabage
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Bowl Me Over
I'm sorry this recipe isn't true to your preferences, but I do appreciate you taking the time to check it out and comment, thanks Lyn!
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New Mexican Gal
P.S. No need to shred the pork. Cube it. Small pieces (most butchers will cut the chunks too big, so I spend two hours chopping a large shoulder and taking off the excess fat/silver).Two more "pro tips." You don't have to drain the hominy. The liquid in there is good and there's no health reason to drain or rinse. It's just a waste of water. Also, I add a cup of white wine to the already browned pork, onion, garlic and spices. Cook for 40 minutes (low heat) to tenderize, then add the hominy (with its juices) and then the chile. I may be giving away family secrets but so be it.
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Bowl Me Over
Thanks for all the tips and your recipe! I'd love to hear what you think after you tried this one. Happy Holidays!
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debi at Life Currents
This big 'ol bowl of comfort food looks amazing! I think you did an awesome job on this! I've made posole a few times, but this recipe looks amazing!
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Bowl Me Over
I was so excited to share this recipe, thank you Debi! I hope you give it a try, it's just delicious!!
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Dez
Hey there! This sounds so good! My only question is, do you add the meat back into the pot after shredding? I don’t want to run the risk of adding it back and it come out tough.
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Bowl Me Over
Yes, after shredding put the meat back into the pot with the water it was boiled in. Dez, this is an excellent stew, I hope you give it a try and tell me what you think!! Enjoy!
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Dan from Platter Talk
Confession time: I've never had Posole! Now, I can't wait to try it. I'm loving this flavor profile of this Mexican stew and your photos are making me wish it wasn't 6:00 in the morning! Nonetheless, I know what we will be having for supper this Saturday evening!!! Thanks so much for sharing.Reply
Bowl Me Over
Oh that needs to change Dan - such big amazing flavors and since it's Saturday night....I hope you enjoyed it! 😉 thanks for stopping by!
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Candi
I can't wait to try this. Santa Fe is my favorite place on earth. I love ANYTHING with these flavors!
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Bowl Me Over
New Mexico in a spoon - so much flavor Candi, enjoy!!
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Angela
Wow this sounds incredible! Absolutely great flavors, and that meat looks just fall apart tender~
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Bowl Me Over
Yes, it is savory deliciousness, I hope you give it a try Angela!!
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Lisa@Lisa's Dinnertime dish
I've never had posole before, but that definitely needs to change. This sounds so flavorful and so easy to make, I have to try it!
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Bowl Me Over
Please do Lisa, it's one of the best soups out there!
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Sandra Shaffer
Yay! I'm so thrilled you enjoyed this recipe, Debra! Boy, now I'm craving a bowl myself. Family recipes are the best and you did a beautiful job with nana's recipe 🙂 Thank you so much XOReply
Bowl Me Over
Oh I'm so happy!!! It was such a pleasure to make such a delicious meal - loved it Sandra and again, thank you!
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4.87 from 98 votes (74 ratings without comment)
