Skip to main content New this month
Get the Allrecipes magazine

Traditional Pork Posole

Rated as 3.5 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

2 h 10 m servings 323 cals
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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: 323 calories; 13 g fat; 38.1 g carbohydrates; 14.4 g protein; 29 mg cholesterol; 3474 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 18
  1. 18 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...

Most helpful
Most positive
Least positive
Newest

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 ...

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

I used this recipe and combined the efforts of similar recipes to extract the steps I wanted to try. Made red chili sauce with a variety of dried peppers. Baked the pork roast using the cook's n...

Good spice to it!

I used regular pork shoulder like I do for my chili verde and added jalapeño. It was super spicy so might reduce that or chili powder next time. Family loves this. One of the best dishes I have ...

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.