Traditional Pork Posole Recipe -
Traditional Pork Posole Recipe

Traditional Pork Posole

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 35 mins

    2 hrs 10 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Mar 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".

Most Helpful Critical Review
Jan 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.


6 Ratings

Jul 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.

Mar 31, 2014

Good spice to it!

Nov 14, 2014

It was awful and way too spicy.

Aug 04, 2014

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 note and applied a garlic paste to cover the pork roast. While simmering, slipped in some thin sliced carrots that added even more flavor. My first attempt was a success thanks to all the great recipes and suggestions. Traditional condiments are a plus with this dish, fresh is best. I even made the pickled red onions, so glad I did.


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  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 38.1 g
  • 12%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 7.6 g
  • 30%
  • Protein
  • 14.4 g
  • 29%
  • Sodium
  • 3474 mg
  • 139%

* Percent Daily Values are based on a 2,000 calorie diet.

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