Authentic New Mexico Posole Recipe

You know that feeling when a steaming bowl of soup hugs you from the inside? That’s posole. I fell for New Mexico posole the first time I tasted it at a friend’s holiday table—rich, smoky, and oddly comforting in a way that will make you forget you have plans the next day. If you want something that shouts comfort and tradition, this is it.

I’ve cooked this version a dozen times, tweaked it a bit, and learned that good chile and a patient simmer make the difference between “meh” and “mouth-happy.” If you like bold flavor, a little nostalgia, and food that feeds a crew, stick around. Also, FYI, you might want to keep extras of the garnishes ready—trust me.

If you’re curious about pairing dessert after a bowl, check out this decadent pecan pie dip—because balance, right?

Why You’ll Love This Recipe

• Hearty and filling — This feeds a crowd and reheats like a dream.
• True New Mexico flavor — The red chile sauce and chile powder bring that signature regional kick.
• Flexible — You can shred the pork or leave chunks; toss in extras if you like.
• Easy to scale — Double it for a party, halve it for a cozy night.
• Prep-friendly — Most of the work is waiting while the pot does its thing.

Ingredient and Method

(Short and clear: this part shows what you need for the classic build and how it all comes together.)

Ingredients You’ll Need

• 5–6 pound pork shoulder (cut in large chunks)
• 1 bay leaf
• 1 Tablespoon salt
• 1 Tablespoon garlic (chopped)
• 28 oz. red chile sauce (Las Palmas — NOT Enchilada sauce)
• 1 Tablespoon red chile powder
• 1 teaspoon cumin
• 48 ounces canned hominy (usually two 24 oz cans; drain the hominy)
• Optional garnishes: shredded green cabbage, sliced radishes, diced white or yellow onions

Quick heads-up: the Las Palmas red chile sauce gives this dish its New Mexico soul. Don’t substitute with enchilada sauce unless you want an impostor bowl. Ever wondered why some recipes taste the same but feel different? That sauce is the answer.

How to Make (Step-by-Step)

1. Add meat to a large six quart Dutch oven and fill with water leaving a couple of inches from the top. About 6 cups of water.

Browning (Optional)

1. I skip browning when I’m lazy, but searing the pork adds a nice layer of flavor. If you sear, do it in batches and drain any excess fat.
2. Add bay leaf, salt, and garlic. Bring to a boil and continue to cook for 3–4 hours lowering the heat to prevent the water from boiling over. As the soup cooks add water as it evaporates so the meat continues to be covered.

Patience Pays Off

1. Low, slow simmer equals tender pork. Don’t rush this step—your patience earns you that melt-in-your-mouth pork.
2. When meat is tender remove the bay leaf and discard. Do not discard the water the pork was boiled in.

Save the Stock

1. That cooking liquid forms your flavor base. It’s gold—use it.
2. When the pork is tender, you can remove the meat and shred with two forks picking out the fat as you go, or just cut the meat into chunks. Place the shredded meat back into the Dutch Oven.

Shred or Chunk?

1. I shred when I want the meat to disappear into the broth, and I chunk if I want big bites. Both work.
2. Next add red chili sauce, chili powder and cumin into the stockpot with the pork and water.

Mix Thoroughly

1. Stir until the sauce blends evenly with the stock. Taste for salt and adjust.
2. Add hominy and cook for an additional ½ hour to 40 minutes.

Final Simmer

1. The hominy needs time to soak up flavor but not overcook into mush. Keep it firm but tender.
2. Taste and add additional salt if needed. The garnishes are optional, but they definitely make the meal! Shredded cabbage, diced onions and radish slices.

Serve Hot

1. Ladle into bowls and pile on your favorite garnishes. Don’t be shy.

Pro Tips for the Best Results

• Use real red chile sauce — Las Palmas works wonderfully. It keeps the recipe authentic.
• Save the cooking liquid — It’s your flavor base; don’t throw it away.
• Skim fat as you shred — The pork will have gelatinous goodness, but too much fat makes the broth heavy.
• Adjust heat with chile powder — Want it spicier? Add more. Want it mellow? Start with less.
• Cook low and slow — I repeat because it matters. Let the pork relax and the flavors marry.
• Garnish generously — The crunch of cabbage and bite of radish balance the rich broth.

Fun Variations & Topping Ideas

Variations:

• Add sweet corn for texture and sweetness.
• Crumble in cooked chorizo or sausage for a smoky, meaty punch.
• Use the broth and hominy as a base for a loaded potato soup—surprising but tasty.

Toppings:

• Bacon bits for crunch
• Shredded cheddar for melty goodness
• Sliced green onions for freshness
• Sour cream for a cooling contrast
• Lime wedges to brighten every spoonful

See? You can dress this up or down depending on your mood—and yes, I’ve made it both ways when hosting people who like to experiment.

Storing and Reheating

• Refrigerate: Cool to room temp, then store in an airtight container for up to 4 days.
• Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently on the stove over low heat; add a splash of water if it thickens too much. You can also microwave individual bowls—stir once midway to heat evenly.
• Note: Hominy holds up well, but extended freezing can change its texture slightly. I still eat it; you probably will too.

Frequently Asked Questions (FAQ)

What cut of pork works best?

I use pork shoulder because it melts into tender, flavorful meat after a long simmer. It also has enough fat to keep the broth rich. You can use pork butt—same family, same happiness.

Can I make this in a slow cooker?

Yes. Brown the pork first if you want extra depth, then combine ingredients and cook on low for 6–8 hours. Add hominy in the last hour. Slow cookers keep life easy.

Is there a vegetarian version?

Totally. Swap the pork with extra hominy and roasted mushrooms, and use vegetable stock. Add smoked paprika and a touch of soy sauce for umami. It won’t be traditional posole, but it will be delicious.

Do I have to use Las Palmas sauce?

I recommend Las Palmas for authenticity. If you substitute, compare the heat and salt levels—enchilada sauce and other brands differ. You’ll notice the difference, IMO.

Conclusion

This Authentic New Mexico Posole recipe gives you a bowl full of tradition, heat, and comfort—plus flexibility to make it your own. Try the classic method first, then mess around with variations once you get comfortable. If you loved learning the steps or made the recipe, please leave a comment and a rating so others can find it easily. Also, if you want a reference for another traditional take, check out this Authentic New Mexico Posole Recipe – Bowl Me Over for more inspiration.

Thanks for reading—now go make a pot. Your future self, spoon in hand, will thank you.