Christmas Style Steak Posole

Warm, bold, and deeply comforting, Christmas Style Steak Posole is more than just a meal—it’s a celebration in a bowl.

Simmered low and slow, this traditional dish brings together fall-apart tender steak, earthy hominy, and the distinct heat of green and red chiles for a rich, festive flavor that fills your home with nostalgia.

Whether you’re gathering with family for the holidays or simply craving something soulful and hearty, this posole captures the spirit of New Mexican comfort food at its finest. The long cooking time rewards you with layered depth, warmth, and a touch of spice that lingers just right.

Why People Will Love Christmas Style Steak Posole:

Slow-cooked comfort: The long simmering time allows the beef to become incredibly tender, infusing the broth with deep, savory richness that only time can achieve.

Holiday tradition in every spoonful: This dish is tied to festive memories and cultural celebrations, especially during Christmas in New Mexico and the Southwest—making it emotionally resonant and meaningful.

Bold and balanced flavors: The combination of green chile, red chile powder, and garlic creates a bold yet balanced flavor profile that’s spicy, smoky, and aromatic without being overwhelming.

Hearty and filling: With chunks of meat and satisfying hominy, this posole is a full, nourishing meal that warms the body and soul—ideal for cold weather or communal gatherings.

Customizable garnishes: Topped with onions, oregano, radishes, or lime, each person can personalize their bowl—turning a humble stew into a vibrant, interactive eating experience.

Key Ingredients:

Steak (5–6 pounds): The heart of the dish—large chunks of beef simmer slowly until fork-tender, releasing rich, meaty flavor into the broth and creating a soul-satisfying foundation.

Hominy (48 oz): These puffed kernels of maize are not just filler—they absorb the broth’s essence while providing a chewy, nutty texture that’s central to posole’s rustic character.

Green chile (28 oz): Adds earthy heat and bold flavor. Whether fire-roasted or freshly chopped, green chile gives this dish its signature warmth and New Mexican identity.

Red chile powder (1 tbsp): Offers a smoky depth and subtle complexity that balances the brightness of green chile—uniting the two cornerstones of Southwestern chili flavor.

Garlic & Salt: Essential flavor builders that penetrate the meat and broth during hours of simmering, ensuring each spoonful tastes deeply seasoned and aromatic.

Expert Tips:

Use a marbled cut of beef for best flavor and tenderness

Choose cuts like chuck roast or short ribs. Their intramuscular fat melts during the long simmer, infusing the broth with deep richness and creating melt-in-your-mouth texture.

Char your green chile if using fresh or frozen

Roasting your green chiles over an open flame or under a broiler before adding them enhances their natural smokiness and removes any raw bitterness, intensifying the stew’s depth.

Simmer low and slow—don’t rush the meat

A gentle, extended simmer (3–4 hours) is crucial. Boiling too aggressively can toughen the meat and cloud the broth. Keep it just below a boil for the clearest, richest result.

Layer the seasoning—don’t just salt once

Season with salt and garlic at the beginning to build a base, but taste and adjust again after adding the chiles and hominy. This two-step approach keeps the seasoning balanced throughout the cooking process.

Rinse canned hominy before adding

While not always required, rinsing removes the tinny or briny flavor that can dull the dish. It also gives you a cleaner, brighter hominy taste in the final stew.

Christmas Style Steak Posole

Ingredients :

5-6 pounds steak cut in large chunks

1 cut carrots

2 Tablespoon salt

1 Tablespoon garlic chopped

28 oz. green chile

1 Tablespoon red chile powder

48 ounces canned or fresh hominy usually comes in 24 oz cans

Instructions:

Add meat to a large Dutch oven and fill with water leaving a couple of inches from the top.

Add , 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 the steak 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.

Next add green chile, chile powder.

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! diced onions and oregano if you like.

Enjoy !!

Important Notes When Making Christmas Style Steak Posole:

Meat cut matters

Use a well-marbled cut like beef chuck or brisket. These cuts become beautifully tender during the long simmer and enrich the broth with beefy flavor and natural collagen.

Water evaporation during cooking

Since this stew simmers for several hours, be prepared to monitor and replenish water as it evaporates to ensure the meat remains submerged. This prevents it from drying out and keeps the broth full-bodied.

Green chile quantity and type can vary

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Strawberry Shortcake

Green Chile Hamburger Helper

The 28 oz. of green chile brings significant flavor and heat. If using store-bought, choose fire-roasted or Hatch-style for maximum depth. Adjust quantity based on your spice tolerance.

Hominy texture matters

Whether canned or fresh, the hominy should be tender but not mushy. Add it toward the end of cooking so it heats through without breaking down completely.

Fat separation is optional but beneficial

After cooking the meat, you may skim excess fat off the top of the broth if you prefer a lighter soup. However, leaving some fat enhances mouthfeel and authentic richness.

Don’t skip the garnishes

Diced raw onions, dried Mexican oregano, lime wedges, and shredded cabbage or radish are traditional toppings. They balance the richness of the stew and add freshness and crunch.

How To Enjoy Christmas Style Steak Posole After Cooking:

Let It Rest Briefly

After cooking, let the posole rest for 10–15 minutes with the lid partially on. This allows flavors to settle and the broth to thicken slightly for a richer texture.

Warm Your Bowls

Before serving, warm your bowls in the oven or with hot water. This keeps the posole piping hot for longer and enhances the eating experience.

Customize Your Garnish Bar

Set up a small garnish station so each person can build their bowl. Include:

Diced raw white or red onions
Freshly shredded cabbage
Thinly sliced radishes
Dried Mexican oregano
Lime wedges
Chopped cilantro
Crushed tortilla chips or tostadas

Serve with Traditional Sides

Accompany your posole with warm flour or corn tortillas, buttered bolillos, or avocado slices. These mild sides complement the rich, spicy broth and offer texture contrast.

Add Heat if Desired

For those who like extra spice, provide hot sauces, crushed red pepper flakes, or extra chile powder on the side.

Pair with a Beverage

Try pairing with:

A cold Mexican lager or michelada
Horchata or tamarind agua fresca
A glass of crisp, dry white wine like Sauvignon Blanc

Store and Reheat Thoughtfully

Posole often tastes better the next day. Store it in airtight containers in the fridge. Reheat gently on the stovetop to avoid overcooking the hominy or drying out the meat.

Celebrate the Moment

This dish is deeply tied to family and holiday gatherings in Mexican tradition. Share stories at the table, play festive music, and slow down to savor the moment.

Nutrition Information:

For Christmas Style Steak Posole, based on a 1½-cup serving:

Frequently Asked Questions:

Can I use a different cut of beef instead of steak?

Yes! You can substitute chuck roast, brisket, or even short ribs. Choose a cut with some marbling for tender results after long simmering.

Can I make this recipe in a slow cooker instead of a Dutch oven?

Absolutely. Cook the beef with garlic, salt, and water on low for 6–8 hours. Then add the chiles and hominy and cook an additional 1–2 hours until fully blended and tender.

Is it okay to use canned hominy, or should I cook dried hominy from scratch?

Canned hominy is perfectly fine for convenience and still provides great texture. If using dried hominy, soak it overnight and simmer separately until tender before adding to the soup.

Can I make this recipe ahead of time?

Yes. In fact, the flavors deepen and improve overnight. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop.

What toppings or garnishes pair best with this dish?

Traditional garnishes include chopped white onion, dried oregano, lime wedges, shredded cabbage, and warm tortillas. They add brightness, crunch, and balance to the hearty stew.

How do I keep the meat tender during such a long cooking time?

Simmer the steak over low heat rather than a rapid boil. Maintain a gentle simmer for 3–4 hours, adding water as needed to keep the meat submerged. This breaks down collagen and ensures fall-apart tenderness.

When should I season the broth for best flavor?

Add salt and garlic at the beginning to build depth, but always adjust the salt at the end after the chile and hominy are added. Green chile and canned hominy can contain sodium, so final seasoning ensures balance.

Can I make the dish less spicy?

Yes. Reduce the amount of red chile powder and use mild green chile. You can also serve it with sour cream or avocado to mellow the heat while eating.

How do I avoid greasy or fatty broth?

Trim excess fat from the steak before cooking. After simmering, let the soup cool slightly and skim any fat off the surface with a spoon before adding the chile and hominy.

What’s the best way to shred or cut the steak?

Once the meat is fork-tender, remove it from the broth and let it cool slightly. Then either shred it using two forks for a rustic texture or dice it into uniform cubes for a neater presentation.