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!
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.
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.
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.
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
- bay leaf
- red chili sauce
- red chili powder
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!
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
- Chicken Enchilada Soup
- 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
- 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
- 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.
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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!