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Authentic Posole Recipe – Mexican Stew

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Authentic Posole Recipe – This recipe for posole is truly perfection in a spoon. Cooking it slowly renders a deliciously savory and flavorful stew. It’s rich and delicious and an amazing meal in a bowl!

A bowl filled with Mexican Stew. This authentic posole recipe is slow cooked savory a delicious. Topping surround the bowl; diced onions, cabbage and radishes.

Authentic Posole – Mexican Stew is full of slow cooked flavor!

I have been trying to recreate an Authentic Posole Recipe ever since Dan and I went to New Mexico! We traveled there last fall to visit friends and tour New Mexico. We visited White Sands (which is AMAZING!) and Carlsbad Caverns.

While in Santa Fe we met our friends Ron and Michelle. There we enjoyed home cooked meals! Heavenly as Michelle is an amazing chef! We visited the Santa Fe Farmers market and enjoyed the all of the amazing produce. I can still smell chilis roasting. The heat from the roaster making the chilis hiss and spit as their skin was blistered. Magical! Truly a foodie paradise!

We drove up to Taos and enjoyed walking about the town. We didn’t get to see it all though and look forward to going back one day soon.

 

A bowl dishes up with an authentic posole recipe. The stew is topped with sliced radishes, onions and purple cabbage.

The recipe is perfect in every way. This stew is flavorful, rich and filling.

Authentic Posole is often topped with cabbage, radishes, lime wedges and chopped onions. (Green cabbage would be the norm, but purple was in my fridge, so purple is what I used.) I also enjoy it with a dollop of sour cream right on top!

Today I’m mixing things up a bit and before I share this authentic posole recipe, I’d like to explain the picture below. Recently I joined a group of bloggers who work hard to cross-promote each.

Freaky Friday - Winter 2017

Freaky Friday – Winter 2017

The recipe is to be followed to the “T” and we share it on our own blog. It happens just a few times a year and always on a Friday – it’s been dubbed Freaky Friday and that’s what I’m doing today. And I am soooo excited to share with you this recipe!

My assignment was to pick a recipe from TheFoodieAffair.com. I’ve known Sandra for sometime now and the MINUTE I was assigned her blog, I KNEW what I wanted to make…. Nana’s Posole Mexican Soup!

I’ve tried to recreate the meal I enjoyed in New Mexico, but I could never get the flavors quite right. I chatted with my friends Kathy and Vicky and with their help, finally got it figured out, yay! Then I realized unless you lived in California, New Mexico or Texas – you probably wouldn’t be able to get the chilis you need. Ahhhh! That won’t help YOU!

Now I don’t have to keep trying because I get to share Sandra’s recipe with you! The recipe on Sandra’s website is her Nana’s recipe. Not much better than a meal made by your Nana! This stew is slowly simmered all day long and though you’ll be tempted to cut short the cook time….don’t!

Tips to make an Authentic Posole Recipe –

  • You’ll start by adding large chunks of pork to a heavy pot and season it with salt and chopped garlic.
  • Add water to just over the meat – simmer for 4 to 5 hours.
  • When the meat is nice & tender, add the remaining ingredients – chili sauce, chili powder, cumin and hominy. Continue to simmer another 40 minutes.
  • Serve garnished with cabbage, chopped onions, lime wedges and radishes.

    A black bowl filled with posole Mexican stew

    Grab a spoon and give this a try!

This recipe for posole is truly perfection in a spoon. This bowlful of deliciousness took me right back to New Mexico.

Strolling the Santa Fe Farmer’s market, one of the vendors was roasting chili and the aroma was intoxicating!

Frequently asked questions about Posole, Pozole or Mexican Stew

What is Posole? 

  • Posole is a traditional Mexican Stew. Posole rojo or red posole is made with pork, red chilies and hominy.

How do you make Posole?

  • Slowly simmered this stew bubbles away on the stove or oven. Slow cooking concentrating the flavors and tenderizes the meat.

Is Hominy good for you?

  • Hominy is made from corn. It is high in carbohydrates, but low in fat and nutritious! Here’s the deal…. you couldn’t pay me to eat hominy when I was a kid, but I’m not sure why? Now I love it and in this meal… so fabulous!

This authentic 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 a pow in your face heat. Nor is it a catch in the back of your throat heat either. It’s the perfect amount of warmth and flavor!

Step by step directions to make an Authentic Posole Recipe. A black bowl filled with pozole stew

This Authentic Posole Recipe is savory, hearty and delicious! One of my favorite meals!

Sandra thank you for allowing me to share this amazing recipe! You can find more of her recipes like Easy Poutine Gravy Fries or Slow Cooked Sirloin Tips over on her blog (and let me tell you these recipes were both a close second!) on her blog!

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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! AND for everything you need to make soup with Click here for my soup gift guide! 10 MUST have items for making your own soups and stews at home!

More delicious spicy and flavorful recipes to enjoy from the blog

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!

This authentic Posole recipe is deliciously savory and flavorful. It is fabulous and easy enough for anyone to make. The heat isn’t a “pow” in your face heat, nor a catch in the back of your throat heat – but the perfect amount of warmth and flavor!

Authentic Posole Recipe

Pozole - Mexican Stew
5 from 6 votes
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Authentic Posole - Mexican Stew Recipe

Authentic Posole - This recipe for posole is truly perfection in a spoon. Cooking it slowly renders a deliciously savory and flavorful stew.

Course Lunch or Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Calories 259 kcal
Author Souper Chef Deb

Ingredients

  • 5-6 pound pork shoulder cut in large chunks
  • 1 bay leaf
  • 1 tbsp salt
  • 1 tbsp garlic chopped
  • 1 28 oz. can red chili sauce (Las Palmas) NOT Enchilada sauce
  • 1 tbsp red chili powder
  • 1 tsp cumin
  • 2 24 oz. cans hominy

Instructions

  1. Add meat to a large Dutch oven (7 quart) and fill with water leaving a couple of inches from the top.

  2. 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. Add water if the water evaporates too quickly.

  3. When meat is tender and shreds easily add red chili sauce, chili powder and cumin. Break up meat into the bite size pieces (your preference).

  4. Add hominy and cook for an additional ½ hour to 40 minutes.

  5. Taste and add additional salt if needed.

Nutrition Facts
Authentic Posole - Mexican Stew Recipe
Amount Per Serving
Calories 259 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 115mg 38%
Sodium 1021mg 43%
Potassium 613mg 18%
Protein 33g 66%
Vitamin A 6.1%
Vitamin C 1.7%
Calcium 3%
Iron 13.6%
* Percent Daily Values are based on a 2000 calorie diet.

You can find another Pozole Recipe here on My Latina Table.

If you’re a fan of chicken, be sure to try this recipe for Green Chili Chicken Posole – using green chilis and slowly simmering the chicken until it’s tender an delicious!

Not a traditional Mexican meal, but one of my favorite soup is my Mom’s recipe for Taco Soup. Click on the link here to find this easy and delicious reicpe!

 

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Comments


  1. 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 XO

    Reply


  5. 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

  9. 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!

    Reply

  13. 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!

    Reply

    • 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!!

      Reply

  15. 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 !

    Reply


  18. 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

  19. 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?

    Reply

    • 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!

      Reply

  20. 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? TIA

    Reply

    • 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.

      Reply

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Meet Souper Chef Deb

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties and in the summer help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Learn More . . .