New Mexico Posole

AuthorGerald
RatingDifficultyBeginner

Posole (also spelled Pozole), while served all year long, is traditionally served around Christmas in New Mexico due to it's festive red and green colors. While you can make your own red chile sauce, I've found it's more work than it's worth. If you you'd like a recipe for a red chile sauce though, let me know in the comments and I'll add it.

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New Mexico Pasole

Yields8 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

Ingredients:
 2 lbs Pork Shoulder/Butt, cubed - You can substitute either beef or chicken instead if you prefer!
 62 oz White or Golden Hominy (4 Cans), drained (or do 2 of each like I do!)
 1 White or Yellow Onion, chopped
 1 tbsp Oregano
 6 cups Chicken Broth
 Salt to taste (I use about 1 tbs)
 1 Bunch Cilantro, chopped
 2 Limes, cut into small small wedges
Optional:
 Radish, sliced
 Cabbage, shredded
Vegetarian Version:
 Instead of Chicken Broth, just use water
 Replace the meat with more potatoes

Directions
1

Add pork, hominy and chopped onions to stewing pot (I use an 8qt pot).

2

Add chicken broth, oregano, salt and red chile puree.

3

Bring to a boil, then lower heat to simmer. Cover and cook for 1 hour, stirring occasionally.

4

Serve in bowls, garnish bowls with cilantro and lime to taste.

Optional:
5

Some people like to add to shredded cabbage and/or sliced radishes to their bowls

CategoryCuisineCooking Method

Ingredients

Ingredients:
 2 lbs Pork Shoulder/Butt, cubed - You can substitute either beef or chicken instead if you prefer!
 62 oz White or Golden Hominy (4 Cans), drained (or do 2 of each like I do!)
 1 White or Yellow Onion, chopped
 1 tbsp Oregano
 6 cups Chicken Broth
 Salt to taste (I use about 1 tbs)
 1 Bunch Cilantro, chopped
 2 Limes, cut into small small wedges
Optional:
 Radish, sliced
 Cabbage, shredded
Vegetarian Version:
 Instead of Chicken Broth, just use water
 Replace the meat with more potatoes

Directions

Directions
1

Add pork, hominy and chopped onions to stewing pot (I use an 8qt pot).

2

Add chicken broth, oregano, salt and red chile puree.

3

Bring to a boil, then lower heat to simmer. Cover and cook for 1 hour, stirring occasionally.

4

Serve in bowls, garnish bowls with cilantro and lime to taste.

Optional:
5

Some people like to add to shredded cabbage and/or sliced radishes to their bowls

New Mexico Posole

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