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!
Jump to:
Authentic New Mexico Posole 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
- 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.
Authentic New Mexico Posole Recipe
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 into the stockpot with the pork and water.
- 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
Love this recipe? Join the free membership group!
Nutrition
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.
Deb's tips
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!
- 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!
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 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!
Related recipes
- Instant Pot Chili Recipe
- Best Enchilada Sauce Recipe
- Chicken Enchilada Soup
- Pozole Verde
- Cinco de Mayo Party Food Recipes
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 says
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 says
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 says
Can’t eat pork, what type of beef would work for this?
Bowl Me Over says
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 says
I always use chuck roast! It’s outstanding!!
Rosemary says
I want to make this in a crock pot can you give me the measurements please
Bowl Me Over says
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 says
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 ok
Bowl Me Over says
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!
George says
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.
Joan says
Lol I am a Gringo asking this question and wonder if I must drain the can of hominy? Thank you.
Bowl Me Over says
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!
Tammy says
I'm new here and I'm from North Carolina. I moved to Las Cruces New Mexico about 30 years ago. I'm not trying to offend anyone. Just reading others comments and even from Deb. I just have a few things to add about the recipe. Of course just my opinion and knowledge of cooking this recipe. OK first you need to drain and rinse the hominy. The biggest issue I have is the (CAN) red sauce.? Yes an easy recipe I get. But to change the flavor is nuts. I use Guajillo, Ancho and Chiles de Arbol. It can be spicy depending on how many you use. And of course New Mexico red chili pods boil together in a stock pot. until tender blend in food processor then add to tender pork. Just saying...
Debra Clark says
That said, I like to offer a version that’s accessible for cooks across the country, even if they’re miles from a Hispanic market or a store that carries dried chiles like guajillo or ancho. Canned red enchilada sauce may not be traditional, but it gives a great flavor shortcut that makes the recipe doable for someone who might be intimidated by toasting and blending dried chiles. I want everyone to feel like they can make a good bowl of posole, even if it’s not exactly like what they’d get in Las Cruces.
And yes—rinsing the hominy is totally a good tip! I’ve made it both ways and it can come down to taste and texture preferences. 😊
I’m so glad you’re here and hope you’ll stick around. I love hearing how others make their versions—it’s one of my favorite things about food: everyone adds a little of their own story to the pot.
RENA GODINA says
Can this be made with chicken? If so how much chicken should I use? Thanks
Bowl Me Over says
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 says
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 says
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 says
Do you drain the hominy?
Bowl Me Over says
Yes, you'll drain the hominy - enjoy the stew!
carissa shay perez says
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 says
Thank you so much Carissa! This is so lovely and sends me right back to New Mexico, really a delicious meal!
Roger says
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.
Bowl Me Over says
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!!!
Lee says
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 says
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 says
Sandra is good people! You did a great job with her recipe and it looks so delicious.
Bowl Me Over says
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 says
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 says
Ooooh, lime juice too? That sounds even more delicious! Thanks so much Monica for checking out the recipe and blog!! Have a fabulous day!!
New Mexico Gal says
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.
Tj says
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.
Debra Clark says
Thanks TJ!
New Mexican guy says
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.
Bowl Me Over says
Thank you - enjoy the recipe and Happy Holidays to you, new Mexican guy!!
Aunt Bee says
I love pork shoulder. This sounds SO GOOD!
Bowl Me Over says
Love pork shoulder? Then you'll love this, so amazing - what a great recipe!! Thanks Aunt Bee!!
Jennifer A Stewart says
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 says
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 says
This looks simply terrific, can't wait to give it a try!
Bowl Me Over says
Most definitely Lori, it's just delish!
Michaela Kenkel says
This looks truly amazing!! I can't wait to give your recipe a try!
Bowl Me Over says
It is fabulous and I was so excited to be sharing Nana's recipe!!
Justine says
Mm, this looks so rich and wonderful!
Bowl Me Over says
Great description Justine, the flavors are very rich!!
Michelle says
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 says
How fun would that be? I've always wanted to take a class on vacation. Enjoy this wonderful stew, it's just amazing!!
Christie says
I LOVE posole! It's so delicious, hearty, and a perfect meal for cooler days.
Bowl Me Over says
Me too Posole is such a rich and flavorful meal!! Enjoy!!
Lyn Castro says
Sorry, this is not mexican pozole, we never ever put on top cabage
Bowl Me Over says
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!
New Mexican Gal says
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.
Bowl Me Over says
Thanks for all the tips and your recipe! I'd love to hear what you think after you tried this one. Happy Holidays!
debi at Life Currents says
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 says
I was so excited to share this recipe, thank you Debi! I hope you give it a try, it's just delicious!!
Dez says
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.
Bowl Me Over says
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!
Dan from Platter Talk says
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 says
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 says
I can't wait to try this. Santa Fe is my favorite place on earth. I love ANYTHING with these flavors!
Bowl Me Over says
New Mexico in a spoon - so much flavor Candi, enjoy!!
Angela says
Wow this sounds incredible! Absolutely great flavors, and that meat looks just fall apart tender~
Bowl Me Over says
Yes, it is savory deliciousness, I hope you give it a try Angela!!
Lisa@Lisa's Dinnertime dish says
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 says
Please do Lisa, it's one of the best soups out there!
Sandra Shaffer says
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 says
Oh I'm so happy!!! It was such a pleasure to make such a delicious meal - loved it Sandra and again, thank you!