Traditional New Mexican spicy stew. Red chile and pork come together with hominy to warm your belly and your palate. Serve with tortillas or corn bread.

Recipe Summary

prep:
15 mins
cook:
1 hr 35 mins
additional:
20 mins
total:
2 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

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  • Place the peppers with cut sides down onto the prepared baking sheet.

  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove plastic wrap and carefully remove and discard pepper skins. Dice peppers.

  • Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until tender and fragrant, 5 to 10 minutes.

  • Stir pork into onion and garlic; cook and stir until pork is browned, 5 to 10 minutes. Add diced green chiles to pork; cook and stir until fragrant, 5 minutes.

  • Pour white hominy, yellow hominy, chicken broth, water, cumin, chili powder, salt, and black pepper into pork mixture. Bring mixture to a boil and cook for 15 minutes; reduce heat to medium-low and simmer until flavors blend and pork is tender, at least 1 hour.

Cook's Note:

You can also take some of the seasoning mix and rub it over the pork before browning it.

Nutrition Facts

317 calories; protein 14.1g 28% DV; carbohydrates 37.7g 12% DV; fat 12.9g 20% DV; cholesterol 26.8mg 9% DV; sodium 3113.8mg 125% DV. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/05/2014
I am only giving this a 4 star because I adjusted the recipe to be pretty delicious. If I had not done this, the Posole would have been inedible. It is either a typo or someone likes really heavy spice and salt ingredients but that would have totally ruined this recipe. As it turns out, it was delicious with the following adjustments for 4 servings: 1/4 tsp cumin, 1/4 tsp chili powder (or to taste), 1/4 tsp salt, 1/8 tsp pepper ( or 1/2 tsp Morton's Nature Seasons. I had a little left over white rice so added 1/4 cup to the recipe. Garnishing the top with a few Cilantro leaves gives that extra "mmmm". Read More
(13)

Most helpful critical review

Rating: 1 stars
01/02/2014
I was really excited to try this recipe for a traditional New Mexico Posole. For a first try I use the recipe as is and from there make modifications. Unfortunately this recipe had so much salt and was way too spicy (which I realize is a personal preference). I will try it again as I could tell the recipe had the right ingredients but will start with 1 teaspoon of salt and 1 tablespoon of red pepper then add as needed. Read More
(5)
29 Ratings
  • 5 star values: 7
  • 4 star values: 14
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 8
Rating: 4 stars
03/04/2014
I am only giving this a 4 star because I adjusted the recipe to be pretty delicious. If I had not done this, the Posole would have been inedible. It is either a typo or someone likes really heavy spice and salt ingredients but that would have totally ruined this recipe. As it turns out, it was delicious with the following adjustments for 4 servings: 1/4 tsp cumin, 1/4 tsp chili powder (or to taste), 1/4 tsp salt, 1/8 tsp pepper ( or 1/2 tsp Morton's Nature Seasons. I had a little left over white rice so added 1/4 cup to the recipe. Garnishing the top with a few Cilantro leaves gives that extra "mmmm". Read More
(13)
Rating: 1 stars
01/02/2014
I was really excited to try this recipe for a traditional New Mexico Posole. For a first try I use the recipe as is and from there make modifications. Unfortunately this recipe had so much salt and was way too spicy (which I realize is a personal preference). I will try it again as I could tell the recipe had the right ingredients but will start with 1 teaspoon of salt and 1 tablespoon of red pepper then add as needed. Read More
(5)
Rating: 5 stars
07/12/2014
My wife and I just had a ball making this dish! Seasoning was just right for our taste and really went well with Me ican cornbread. Moved away from NM 8 years ago and haven't had this wonderful taste since we moved. Might be to spicey for some but not in this house. Read More
(3)
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Rating: 4 stars
01/24/2019
Like many others, I thought the amounts for the salt and spices had to be wrong. I can’t believe that anyone would even consider putting 3 tablespoons of salt in this soup! I used 1/2 teaspoon salt and about 1 and 1/2 teaspoons each of the black pepper, cumin and chili powder. I substituted 1 small can of green chilies for the roasted green pepper. I also added a 14 oz can of diced tomatoes. This was an easy posole recipe that I will definitely make again. Read More
(2)
Rating: 1 stars
03/21/2016
Way to salty. Read More
(2)
Rating: 1 stars
02/05/2016
Too much salt all together. Nothing about it I liked. Read More
(2)
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Rating: 4 stars
04/01/2014
Good spice to it! Read More
(1)
Rating: 1 stars
11/02/2018
Oh my goodness!!! Definitely a typo!! Way too much salt I would reduce it to 1 tsp. Of salt NOT 3 Tablespoons!!? Man now I have to throw all this out unless I can think of a way to dilute the saltiness down. Read More
(1)
Rating: 4 stars
11/04/2015
I agree with Rann1950 too much salt cumin and chili powder. I used 1/2 tsp salt 1 tsp cumin and 1 tsp chili powder. Instead of using fresh chilies I used an 8 oz can diced chilies. The family loved it! I will definitely make again. Read More
(1)