Authentic Posole Recipe – This recipe for posole is truly perfection in a spoon. Cooking it slowly renders a delicious savory and flavorful stew. It’s spicy and rich, this is an amazing bowl of Mexican Stew!
Authentic Posole – Mexican Stew is full of slow cooked flavor!
Authentic Posole
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.
The recipe is perfect in every way. This stew is flavorful, rich and filling.
Posole Soup
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
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.
Grab a spoon and give this a try!
Posole Recipe
This recipe for posole is truly perfection in a spoon. This bowlful of deliciousness took me right back to New Mexico.
Grocery list for Authentic Posole Recipe
- pork
- bay leaf
- salt
- garlic
- red chili sauce
- red chili powder
- cumin
- hominy
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!
This Authentic Posole Recipe is savory, hearty and delicious! One of my favorite meals!
Recipe for Posole
How to make Authentic Posole Recipe
- Cut the pork into chunks.
- Add meat to a large stock pot and cover with water.
- Add bay leaf, salt, and garlic and bring to a boil. Cook for 3-4 hours lowering the heat to prevent the water from boiling over.
- When meat is tender add the red chili sauce, chili powder and cumin.
- Add the hominy and cook for an additional ½ hour to 40 minutes.
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!
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
- 30 Minute Skinny Taco Salad Bowl
- Instant Pot Chili Recipe
- Best Enchilada Sauce Recipe
- Green Chili Chicken Posole Recipe
- Cinco de Mayo Party Food Recipes
- Mexican Street Corn
- How to Cook Black Beans – Vegetarian Black Beans
This authentic Posole recipe is savory and flavorful plus it’s is easy 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!
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!
Authentic Posole - Mexican Stew Recipe
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
- Add meat to a large Dutch oven (7 quart) and fill with water leaving a couple of inches from the top.
- 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.
- 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).
- Add hominy and cook for an additional ½ hour to 40 minutes.
- Taste and add additional salt if needed.
Nutrition
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!
Sandra Shaffer says
March 3, 2017 at 7:55 amYay! 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
Bowl Me Over says
March 4, 2017 at 3:46 pmOh I’m so happy!!! It was such a pleasure to make such a delicious meal – loved it Sandra and again, thank you!
Lisa@Lisa's Dinnertime dish says
March 3, 2017 at 11:14 amI’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!
Bowl Me Over says
March 4, 2017 at 3:45 pmPlease do Lisa, it’s one of the best soups out there!
Angela says
March 3, 2017 at 12:15 pmWow this sounds incredible! Absolutely great flavors, and that meat looks just fall apart tender~
Bowl Me Over says
March 4, 2017 at 3:44 pmYes, it is savory deliciousness, I hope you give it a try Angela!!
Candi says
March 3, 2017 at 4:19 pmI can’t wait to try this. Santa Fe is my favorite place on earth. I love ANYTHING with these flavors!
Bowl Me Over says
March 4, 2017 at 3:44 pmNew Mexico in a spoon – so much flavor Candi, enjoy!!
Dan from Platter Talk says
March 4, 2017 at 3:52 amConfession 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.
Bowl Me Over says
March 4, 2017 at 3:43 pmOh that needs to change Dan – such big amazing flavors and since it’s Saturday night….I hope you enjoyed it! 😉 thanks for stopping by!
debi at Life Currents says
March 4, 2017 at 8:56 amThis 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!
Bowl Me Over says
March 4, 2017 at 3:52 pmI was so excited to share this recipe, thank you Debi! I hope you give it a try, it’s just delicious!!
Lyn Castro says
March 4, 2017 at 10:23 amSorry, this is not mexican pozole, we never ever put on top cabage
Bowl Me Over says
March 4, 2017 at 3:51 pmI’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!
Christie says
March 5, 2017 at 2:37 amI LOVE posole! It’s so delicious, hearty, and a perfect meal for cooler days.
Bowl Me Over says
March 5, 2017 at 3:40 pmMe too Posole is such a rich and flavorful meal!! Enjoy!!
Michelle says
March 5, 2017 at 3:27 amLove 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!
Bowl Me Over says
March 5, 2017 at 3:39 pmHow fun would that be? I’ve always wanted to take a class on vacation. Enjoy this wonderful stew, it’s just amazing!!
Justine says
March 5, 2017 at 10:44 amMm, this looks so rich and wonderful!
Bowl Me Over says
March 5, 2017 at 3:37 pmGreat description Justine, the flavors are very rich!!
Michaela Kenkel says
March 5, 2017 at 1:28 pmThis looks truly amazing!! I can’t wait to give your recipe a try!
Bowl Me Over says
March 5, 2017 at 3:37 pmIt is fabulous and I was so excited to be sharing Nana’s recipe!!
Lori Vachon says
March 5, 2017 at 3:17 pmThis looks simply terrific, can’t wait to give it a try!
Bowl Me Over says
March 5, 2017 at 3:36 pmMost definitely Lori, it’s just delish!
Jennifer A Stewart says
March 5, 2017 at 4:47 pmI 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!
Bowl Me Over says
March 7, 2017 at 7:00 amI 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!!
Aunt Bee says
March 5, 2017 at 9:09 pmI love pork shoulder. This sounds SO GOOD!
Bowl Me Over says
March 7, 2017 at 6:57 amLove pork shoulder? Then you’ll love this, so amazing – what a great recipe!! Thanks Aunt Bee!!
Monica says
March 6, 2017 at 5:10 pmI 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 !
Bowl Me Over says
March 7, 2017 at 6:57 amOoooh, lime juice too? That sounds even more delicious! Thanks so much Monica for checking out the recipe and blog!! Have a fabulous day!!
Healing Tomato says
March 11, 2017 at 6:22 amSandra is good people! You did a great job with her recipe and it looks so delicious.
Bowl Me Over says
March 11, 2017 at 7:58 pmSandra 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! 🙂
Lee says
January 23, 2018 at 10:02 amSounds good. Just wanted to add it is pretty easy to make your own chili sauce with dtied chilies makes for richer flavor.
Bowl Me Over says
January 24, 2018 at 10:18 amYou have such a great point Lee – what’s your favorite way to make chili sauce? I’d love to hear your recipe!!
carissa shay perez says
May 1, 2018 at 12:10 amThe 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!
Bowl Me Over says
May 1, 2018 at 6:03 amThank you so much Carissa! This is so lovely and sends me right back to New Mexico, really a delicious meal!
Patti says
August 31, 2018 at 2:44 pmI 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?
Bowl Me Over says
August 31, 2018 at 3:22 pmHey 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!
B says
October 24, 2018 at 6:21 amDo you drain the hominy?
Bowl Me Over says
October 24, 2018 at 6:23 amYes, you’ll drain the hominy – enjoy the stew!
Greg says
October 16, 2018 at 3:25 pmMaking 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
Bowl Me Over says
October 16, 2018 at 4:31 pmI 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.