Posole is a beloved dish served around Christmas time in New Mexico. This flavorful and traditional New Mexican stew is made with hominy, stewed meat, and chiles. It’s the perfect balance of warmth and flavor. The longer it slowly stews on your stove the more flavor it will develop. This is a quicker version of the traditional stew which simmers all day. It’s not Christmas time in my home without this delicious and savory dish.
New Mexican Posole
This beloved New Mexican stew will warm your hearts and your belly.
Ingredients
- 3-5 dried red chile pods (stems & seeds removed)
- 6 quarts water (can use part broth)
- 1-2 pounds cubed lean stew meat (pork is traditional)
- 1 package frozen posole (can substitute canned hominy)
- 1 onion, diced
- 5 cloves of garlic, minced
- 2 teaspoons cumin powder
- 1 teaspoon garlic powder
- 1 1/2 Tablespoons salt
- 2-4 Tablespoons Red Chile Sauce (ex. Bueno, or homemade), plus more for garnish
- 1 1/2 teaspoons dried Mexican oregano
- Lemons, garnish
Directions
- Brown stew meat cubes in a large stew pot in a little oil. Add in the diced onions and cook until tender.
- Add the minced garlic and cook for 30 seconds. Add in the water, posole, chile pods, red chile sauce, cumin, garlic powder, and salt to the pork and onion mixture and bring to a boil.
- Once boiling, reduce the heat to medium low and simmer for 1-2 hours or more, stirring occasionally. Add in the oregano a few minutes before serving.
- Serve this stew topped with additional red chile sauce on the side, and a wedge of lemon.
Tips & Tricks: This stew is traditionally made with pig’s feet and dried posole, which I omitted from this recipe. Variations can be made with beef, chicken, or green chile. I like to make the posole mild in heat as it’s easy to increase the hotness by adding more red chile sauce to the individual bowls at the end. This stew is delicious with a squeeze of fresh lemon right before eating. Leftovers store well in the fridge.
