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Traditional Pork Posole

Rated as 3.46 out of 5 Stars
0

"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."
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Ingredients

2 h 10 m servings 317
Original recipe yields 8 servings

Directions

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  2. Place the peppers with cut sides down onto the prepared baking sheet.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Footnotes

  • Cook's Note:
  • You can also take some of the seasoning mix and rub it over the pork before browning it.

Nutrition Facts


Per Serving: 317 calories; 12.9 37.7 14.1 27 3114 Full nutrition

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Reviews

Read all reviews 24
  1. 24 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 he...

Most helpful critical review

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 sal...

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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 he...

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 sal...

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 ...

Way to salty.

Too much salt all together. Nothing about it I liked.

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 ...

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...

This turned out delicious but I did cut back on the salt to 1/2 teaspoon and all the other seasoning to 1 teaspoon each. Was a good way of using up leftover pork roast and some homegrown green c...

I love this recipe. I used canned chiles, I think two cans and it was delicious. I have made it several times.