My Family Tradition of Posole
Posole is a cherished New Mexican dish, rich in history and tradition.
This hearty hominy stew, slow-simmered with tender pork and earthy red chile, is a staple in family gatherings, especially during the holidays and cold winter months.
With deep, smoky flavors and a comforting warmth, this recipe brings a taste of the Southwest to your table—wherever you may be.
Why You’ll Love This Recipe:
People will love this Traditional New Mexican Posole because it’s a hearty, soul-warming dish packed with bold flavors.
The slow-simmered hominy absorbs the rich, smoky essence of red chile, while the tender pork adds a satisfying, savory depth.
It’s a true comfort food, perfect for family gatherings, cold evenings, or anyone craving an authentic taste of the Southwest.
Plus, it’s customizable—top it with fresh lime, cabbage, or onions for a delicious, personal touch!
Key Ingredients:
Dried Posole Hominy – The heart of the dish, this nixtamalized corn softens as it simmers, absorbing all the rich flavors.
Pork Butt/Shoulder – Adds deep, savory richness and becomes fall-apart tender after slow cooking.
Red Chile Pods & Chili Powder – Provide the signature smoky, earthy heat that defines New Mexican cuisine.
Garlic & Oregano – Enhance the broth with aromatic depth and a hint of herbal warmth.
Salt – Balances and enhances all the flavors, bringing the dish together beautifully.
My Family Tradition of Posole
Ingredients:
2 ½ lbs dried posole hominy
3 lbs pork butt/shoulder, cut into 1-inch pieces
4 cloves garlic, diced
2 ½ heaping tbsp chili powder (hot recommended)
2 tsp whole oregano
3 large dried red chile pods + 3 small pods
Salt to taste
Instructions
Prepare the Hominy:
Soak the dried hominy overnight.
Drain and transfer to a large deep pot. Cover with about 4 quarts of water.
Bring to a boil and cook for about 3 minutes. Drain.
Return the hominy to the pot, add the same amount of fresh water, and boil for 10 minutes. Drain again.
Cook the Posole:
Return the hominy to the pot and cover with 4 quarts of fresh water.
Bring to a boil, then add the pork pieces.
Reduce heat to medium and cook for 30 minutes.
Season and Simmer:
Add the diced garlic, chili powder, whole oregano, red chile pods, and salt.
Simmer for 3 to 4 hours, stirring occasionally and adding water as needed to keep the hominy submerged.
Serve:
Once the hominy is tender and the pork is fall-apart soft, adjust seasoning to taste.
Serve hot with warm tortillas, lime wedges, chopped onions, shredded cabbage, and a sprinkle of fresh oregano if desired.
Notes:
Soaking the Hominy – Overnight soaking is essential to ensure even cooking and the best texture.
Red Chile Selection – Use authentic New Mexican dried chile pods for the most traditional and flavorful result. Adjust the heat level by choosing milder or hotter varieties.
Slow Cooking for Best Flavor – The longer the posole simmers, the richer and deeper the flavors become.
Adjusting Consistency – Add water as needed to keep the hominy submerged and maintain a stew-like consistency.
Serving Suggestions – Garnish with fresh lime wedges, shredded cabbage, chopped onions, or warm tortillas for added texture and freshness.
Ingredient Sourcing – If outside New Mexico, order ingredients from specialty stores like The Fruit Basket in Albuquerque for authentic flavors.
Nutrition Information:
YIELDS: 1 | SERVING SIZE: 1
Calories: ~350 kcal | Protein: ~35g | Carbohydrates: ~35g | Fiber: ~6g | Sugars: ~2g | Fat: ~12g | Saturated Fat: ~4g | Cholesterol: ~80mg | Sodium: ~600mg
Frequently Asked Questions:
Can I use canned hominy instead of dried?
Yes, but the texture and flavor will be different.
Canned hominy is already cooked, so you can add it during the last 30-40 minutes of cooking instead of soaking and simmering for hours.
However, dried hominy provides a richer, more traditional taste.
What type of chile pods should I use?
New Mexican red chile pods are best for authenticity.
You can use Hatch, Guajillo, or Ancho chile pods, depending on your spice preference.
Hot chile varieties will bring more heat, while milder ones will add a subtle smokiness.
Can I make this in a slow cooker or Instant Pot?
Yes! For a slow cooker, add all ingredients after soaking the hominy and cook on low for 6-8 hours or until tender.
In an Instant Pot, pressure cook soaked hominy and pork for 45-50 minutes with natural release.
How can I store and reheat leftovers?
Store posole in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.
Reheat gently on the stove, adding a little water or broth if it thickens too much.
What toppings go well with posole?
Traditional toppings include shredded cabbage, chopped onions, fresh lime wedges, radishes, avocado slices, and warm tortillas.
These add texture and freshness to balance the rich, smoky broth.
Why do I need to soak the hominy overnight?
Soaking dried hominy softens it and reduces the cooking time.
Without soaking, it can take much longer to become tender and fully absorb the flavors of the broth.
How do I know when the posole is fully cooked?
The hominy should be plump and tender but still slightly chewy, and the pork should be fall-apart soft.
If the hominy is still tough, continue simmering and add more water as needed.
Can I make posole ahead of time?
Yes! Posole tastes even better the next day as the flavors deepen.
Make it a day in advance and reheat it gently on the stove, adding a bit of water if needed.
How spicy will the posole be?
The spice level depends on the type and amount of red chile used.
To reduce heat, use milder chile pods like Guajillo or remove the seeds before blending.
To make it spicier, add extra hot chile powder or crushed red pepper.
What’s the best way to thicken posole?
Posole naturally thickens as the hominy releases starch.
If you want a thicker broth, let it simmer uncovered for the last 30 minutes.
Alternatively, blend a few softened chile pods with some broth and stir it back into the pot.