New Mexico Posole

Yields8 ServingsPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

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.

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 med. sized cans), drained (or do 2 of each like I do!)

1 White or Yellow Onion, chopped

1 tbsp Oregano

6 cups Chicken Stock(I prefer to use 6 cups water and 2 tbs bouillon)

14 oz Red Chile Puree

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 vegetable broth or water

Replace the meat with potatoes or even zucchini or just add more hominy

Directions

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

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

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

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

Optional:

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

Nutrition Facts

8 servings

Serving size

1 cup

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New Mexico Posole

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