Posole is a flavorful New Mexico stew. This recipe is spicy and rich; filled with tender pork, hominy and red chili sauce – my favorite soup! Bonus? It’s super easy to make!
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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 or yellow hominy, either will work for this recipe!
- 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.
- 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
Actually either works! The word Posole means hominy - so basically this is an authentic Mexican hominy stew!
It is a traditional Mexican Stew. Posole rojo or red posole is made with pork, red chilies and hominy.
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.
Yes, actually you can! For the pork to get completely tender in this New Mexico Posole Recipe, it will take 12-14 hours.
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 soup is so robust and rich, I usually keep it pretty simple. Corn 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!
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!
Related recipes
- Instant Pot Chili Recipe
- Best Enchilada Sauce Recipe
- Chicken Enchilada Soup
- Cinco de Mayo Party Food Recipes
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 New Mexico Posole Recipe
Equipment
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 Dutch oven 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. 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.
- 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.
- 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.
Video
Notes
Nutrition
Sign up for my recipes here!!
Don't worry, we'll never share your email.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 now and 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 Chowder or 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.
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? TIA
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.
Jen
Can’t eat pork, what type of beef would work for this?
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!
Joan
Lol I am a Gringo asking this question and wonder if I must drain the can of hominy? Thank you.
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!
RENA GODINA
Can this be made with chicken? If so how much chicken should I use? Thanks
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!
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?
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!
B
Do you drain the hominy?
Bowl Me Over
Yes, you'll drain the hominy - enjoy the stew!
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!
Bowl Me Over
Thank you so much Carissa! This is so lovely and sends me right back to New Mexico, really a delicious meal!
Lee
Sounds 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
You have such a great point Lee - what's your favorite way to make chili sauce? I'd love to hear your recipe!!
Healing Tomato
Sandra is good people! You did a great job with her recipe and it looks so delicious.
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! 🙂
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 !
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!!
Aunt Bee
I love pork shoulder. This sounds SO GOOD!
Bowl Me Over
Love pork shoulder? Then you'll love this, so amazing - what a great recipe!! Thanks Aunt Bee!!
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!
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!!
Lori Vachon
This looks simply terrific, can't wait to give it a try!
Bowl Me Over
Most definitely Lori, it's just delish!
Michaela Kenkel
This looks truly amazing!! I can't wait to give your recipe a try!
Bowl Me Over
It is fabulous and I was so excited to be sharing Nana's recipe!!
Justine
Mm, this looks so rich and wonderful!
Bowl Me Over
Great description Justine, the flavors are very rich!!
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!
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!!
Christie
I LOVE posole! It's so delicious, hearty, and a perfect meal for cooler days.
Bowl Me Over
Me too Posole is such a rich and flavorful meal!! Enjoy!!
Lyn Castro
Sorry, this is not mexican pozole, we never ever put on top cabage
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!
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!
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!!
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.
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!
Candi
I can't wait to try this. Santa Fe is my favorite place on earth. I love ANYTHING with these flavors!
Bowl Me Over
New Mexico in a spoon - so much flavor Candi, enjoy!!
Angela
Wow this sounds incredible! Absolutely great flavors, and that meat looks just fall apart tender~
Bowl Me Over
Yes, it is savory deliciousness, I hope you give it a try Angela!!
[email protected]'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!
Bowl Me Over
Please do Lisa, it's one of the best soups out there!
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 XO
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!