Entree: United States – New Mexico – Posole (Hominy and Pork Stew)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 2 hrs 15 min

Total 2 hrs 25 min

Ingredients

- 3 lb (1.36 kg) pork shoulder (blade/butt), trimmed and cut into 1–1.5 in (2.5–4 cm) cubes  
- 1 lb (454 g) pork neck bones or spare ribs (optional, for deeper broth)  
- 2 tbsp (30 ml) vegetable oil, divided  
- 1 large yellow onion, chopped (about 1 1/2 cups / 250 g)  
- 4 garlic cloves, smashed and minced  
- 2 tsp (4 g) ground cumin  
- 1 tbsp (3 g) dried Mexican oregano  
- 1 bay leaf  
- 2 tsp (11 g) kosher salt, plus more to taste  
- 1/2 tsp (1 g) black pepper  
- 10 cups (2.4 L) low-sodium chicken broth or water (use broth if not using neck bones)  
- 2 (29 oz / 822 g) cans white hominy, drained (about 4 cups / 950 g drained)  
- 8 oz (225 g) roasted New Mexico green chiles, peeled, seeded and chopped (about 2–3 medium), OR 3.5 oz (100 g) dried New Mexico red chile pods (about 4–6 pods), stems/seeds removed, toasted and rehydrated — blended into a smooth chile puree (see instructions)  
- 1 tbsp (15 ml) white vinegar or fresh lime juice (to taste)  
Garnishes (all optional but traditional):
- 2 cups (60 g) shredded green cabbage  
- 6 radishes, thinly sliced  
- 1 small red onion, finely chopped (about 1 cup / 150 g)  
- 1/2 cup (12 g) chopped fresh cilantro  
- 2 limes, cut into wedges  
- 1 avocado, sliced  
- 1 tsp (1 g) dried oregano for sprinkling  
- Warm corn tortillas or crisp tostadas (6–12), as desired

Instructions

Short Description:
Hearty New Mexican posole of pork and hominy simmered with a bright chile sauce—choose roasted New Mexico green chiles for a verde style or rehydrated New Mexico red pods for a rojo version. Served with traditional garnishes for a complete, comforting main course.

Regional Notes:
This New Mexico version highlights local New Mexico chiles (green or red) rather than the broader Mexican guajillo/guero mix; pork shoulder with optional neck bones gives a rich pork broth while canned hominy keeps the cooking accessible and authentic to regional home cooking. The chile preparation (roasted/peeled green or toasted/rehydrated red) provides the distinct Southwestern flavor.

1. Prepare the chile base: For green-chile posole, roast the New Mexico green chiles over an open flame, under a broiler, or on a hot skillet until blistered all over; place in a bowl, cover with plastic wrap 10 minutes, peel, stem, seed and roughly chop. For red-chile posole, toast dried New Mexico red pods lightly in a dry skillet 20–30 seconds per side (do not burn), soak in hot water for 20–30 minutes until soft, drain and reserve soaking liquid. In a blender, combine the prepared chiles (green or rehydrated red), 1/2 of the chopped onion, 2 garlic cloves, and 1/2 cup (120 ml) of the chicken broth or reserved soaking liquid; blend to a smooth puree. If the puree is thick, add a little broth to reach a pourable but concentrated sauce.
2. Sear the pork: Heat 1 tbsp (15 ml) vegetable oil in a large heavy Dutch oven or soup pot over medium-high heat. Pat pork cubes dry and working in batches, brown on all sides, about 4–6 minutes per batch; transfer browned meat to a bowl. If using neck bones, brown them briefly as well for extra flavor. Pour off all but 1 tbsp rendered fat.
3. Sweat aromatics: Reduce heat to medium, add remaining 1 tbsp (15 ml) oil and the remaining chopped onion. Cook, stirring, until softened and translucent, about 5 minutes. Add remaining garlic, cumin and oregano and cook 30 seconds until fragrant.
4. Build the broth: Return pork (and neck bones, if using) to the pot. Add bay leaf, 10 cups (2.4 L) chicken broth or water, salt and pepper. Bring to a strong simmer, skimming any foam or excess fat from the surface. Reduce heat to low, cover partially, and simmer gently until pork is very tender, 1 1/2 to 2 hours (check and reduce heat as needed).
5. Add chile puree and hominy: Remove about 1 cup (240 ml) of hot broth from the pot, whisk into the chile puree to thin, then pour the chile-broth mixture back into the pot. Stir in the drained hominy. Simmer uncovered 25–40 minutes, stirring occasionally, until flavors meld and hominy is heated through. Taste and add additional salt, pepper, or 1 tbsp (15 ml) vinegar/lime juice to brighten the flavor.
6. Finish and adjust: If broth is too thin, simmer uncovered to reduce slightly; if too thick, add up to 1–2 cups (240–480 ml) hot water or broth. Discard bay leaf and remove neck bones (if used) to strip any remaining meat and return meat to pot.
7. Serve: Ladle posole into deep bowls and pass the garnishes—shredded cabbage, sliced radishes, chopped onion, cilantro, lime wedges, avocado slices, and a sprinkle of dried oregano. Offer warm corn tortillas or tostadas on the side.