This New Mexico Posole recipe is a hearty, flavorful pork soup or stew made with New Mexico red chiles, garlic, pork, and hominy.
New Mexico Posole
For me, there are a few places at Christmas-time that I crave being at because they scream Christmas to me. These places include Connecticut, where I grew up, any Christmas Market in Europe, and Santa Fe. Each place is unique and dear to my heart, and each place has its own Christmas flair that is uniquely its own.
Years ago, I finished my BA in Elementary Education at the University of New Mexico and then stayed and taught middle school history for a few years. Santa Fe was 45 minutes from where I lived, and I loved going there are often as I could.
It’s such a beautiful, unique place and has its very own authentic way of celebrating Christmas. Everything from pathways illuminated by luminaries, chile ristras (chile pepper wreaths), and delicious food like this New Mexico Posole recipe!
When I was teaching middle school in New Mexico, every year right before Christmas break, the PTO would put on a traditional New Mexican feast for the teachers. This is a lunch that I looked forward to every year.
On the menu would be New Mexico-style Enchiladas, Tamales, Biscochitos, and this New Mexico Pozole recipe!
Pork Posole is generally served at the pueblos at Saint’s Day feasts and Christmas and New year’s gatherings across New Mexico.
Common Pozole Questions Answered:
Is it Pozole or Posole?
Either! It’s typically spelled Pozole in Mexico and Posole in border states like New Mexico and Texas.
How do you pronounce Pozole?
You pronounce it, “po-zo-le.”
What does Posole mean?
Posole directly translates from Spanish to English as hominy. It’s basically “stew of maize kernels,” maize kernels being hominy.
Where does Pozole come from?
It originates from the ancient Aztecs that lived in what is today Southern Mexico and Central America. The people in this region spoke Nahuatl, and about 1.7 million people in central Mexico still speak this language today. Posole came to the New Mexico region when
What is in Posole?
Posole is made with hominy, pork, chile peppers, spices, garlic and garnished with shredded cabbage, radishes, avocados, onion, and lime wedges. Basically, it’s the stuff my spicy Christmas dreams are made of!
What toppings do you put on Posole?
Traditional red Posole is usually served with shredded cabbage, sliced radishes, diced avocados, diced white onion, and lime wedges. I’ve even seen it served with sour cream, too. I’ve also seen it served with fresh, homemade corn and flour tortillas for dipping into the soup—SO good!
Is Pozole healthy?
Um, not exactly. Not gonna lie; you’ll have some fat from the pork that pools on the soup. You can easily remove it with a fat separator if it’s not your thing. But it’s a once-a-year type of recipe, so I indulge!
Is white hominy healthy?
Yes! It’s low in calories, fat, and sugar and high in fiber.
Canned or dried hominy?
Well, in traditional Posole recipes that date back to the Aztecs, you use dried hominy that is soaked in mineral lime to remove the hominy’s outer skin and to achieve this soup’s authentic flavor. Unfortunately, I live in Japan right now, and I can’t get dried hominy or mineral lime to ship to me, so canned hominy it is!
Pozole enthusiasts, please don’t skewer me for using canned hominy! I promise once I get back to the states, I’ll experiment and test this recipe using dried hominy and mineral lime and post the results here! XO
If you’ve never heard of this dish before, know that it’s some serious comfort food that’s hearty, meaty, and somewhere between a soup and a stew. It’s a very traditional and easy Mexican and New Mexican Christmas dish. It’s red in color from the reconstituted and pureed dried New Mexican chile peppers.
New Mexican Christmas Menu:
Cook’s Note – New Mexico Pozole:
- I’ve also seen this recipe served as a side dish to enchiladas by draining off some of the liquid with a slotted spoon.
Cook’s Tools and Ingredients:
- mixing bowls
- large heavy-bottomed pot
- wooden spoon
- immersion blender
- New Mexico dried red chili
New Mexico Pork Posole
- 1.5 ounce dried New Mexico red chiles (about 6 chiles)
- 8 cups chicken stock
- 2 pounds boneless country-style pork ribs
- Salt and pepper
- 3 tablespoons vegetable oil
- 3 15-ounce cans white hominy rinsed and drained well
- 2 medium white onions chopped
- 5 large garlic cloves minced
- 1 Tablespoon minced fresh oregano
- 1 Tablespoon lime juice
- shredded green cabbage
- diced avocado
- sliced radishes
- chopped white onion
- lime wedges
- heated corn or flour tortillas
- Place chiles on a paper towel-lined microwave-safe plate. Microwave on HIGH for 60-90 seconds, or until puffed and fragrant. Once the chiles are cool enough to handle, remove the seeds and stems.
- Pour 2 cups of stock into a medium microwave-safe bowl. Add the chiles, cover the bowl with plastic wrap, and microwave for 2 minutes or until bubbling.
- Let the mixture sit for 15 minutes so the chiles can soften.
- Use paper towels to pat the pork dry and season all sides with salt and pepper. Add 2 tablespoons of the vegetable oil to a heavy-bottomed pot and heat over medium-high heat until shimmering and small wisps of smoke are coming off of the oil.
- Cook until the pork is brown on all sides, about 10 minutes. Transfer the cooked pork to a plate.
- Add the hominem to the pot and cook, constantly stirring, until the hominy is fragrant and it begins to darken in color, about 3-4 minutes. Move hominy to a bowl.
- Add the remaining 1 Tablespoon of oil to the pot and heat over medium heat until the oil is shimmering. Add the onion and cook until softened and beginning to brown around the edges, about 5 minutes. Add the garlic and stir, and cook until fragrant, about 30-60 seconds. Use an immersion blender or blender to puree the onion mixture and the chile mixture. Add the onion-chile mixture back to the pot.
- To the pot, add in the remaining 6 cups of chicken stock and stir to combine.
- Add the cooked pork, oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper, and bring it to a boil over medium-high heat. Reduce the heat to low and simmer, covered, until the meat is nice and tender, 75-90 minutes.
- Remove the pork from the pot and place it on a plate. Add the hominy to the pot and simmer, covered for 30 minutes. Use a spoon to skim the fat from the top of the soup. Shred the pork, discarding the fat, and return the pork to the pot and cook until the pork is heated through about 1 minute.
- Turn the heat off and squeeze in the lime juice, and season the Posole with salt and pepper to taste.
- Ladle the soup into bowls and garnish with shredded cabbage, diced avocado, sliced radishes, chopped white onion, and lime wedges (all optional).