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Loading...A classic Southwestern stew starring tender pork shoulder and chewy hominy in a smoky red chile broth built from dried New Mexico chiles. Served the traditional way with crisp cabbage, sliced radish, lime, and cilantro on the side so every bowl can be customized at the table.
Prep Time20 mins
Cook Time120 mins
Total Time140 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 22 gFat
- 7 gSaturated Fat
- 30 gCarbs
- 5 gFiber
- 5 gSugar
- 32 gProtein
- 1050 mgSodium
- 780 mgPotassium
- 95 mgCalcium
- 5 mgIron
- 28 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the pork and broth
- 2 lb boneless pork shoulder, trimmed and cut into 1-inch cubes
- 1 large white onion, finely diced
- 6 cloves garlic, minced
- 2 tsp Mexican oregano
- 1 tsp ground cumin
- 1 tbsp kosher salt
- 8 cups water, plus more as needed
For the red chile sauce and hominy
- 6 dried New Mexico red chile pods, stems and seeds removed
- 2 cups boiling water
- 2 tbsp rendered pork fat or neutral oil
- 1 (29 oz) can white hominy, drained and rinsed
- 1 tsp ground dried New Mexico chile (optional, for color and heat)
For serving
- 2 cups shredded green cabbage
- 6 radishes, thinly sliced
- 1 lime, cut into 6 wedges
- 1/2 cup fresh cilantro, chopped
- Extra dried Mexican oregano and red chile powder, for sprinkling
Directions
- Toast the chile pods in a dry skillet over medium heat for 30 to 60 seconds per side until fragrant and just softened — watch closely so they do not scorch. Place them in a bowl, cover with 2 cups boiling water, and steep for 20 minutes.
- Transfer the soaked chiles and their liquid to a blender. Add the garlic and cumin, then blend on high for 1 to 2 minutes until completely smooth. Strain through a fine-mesh sieve into a bowl, pressing to extract as much liquid as possible; discard the solids.
- Heat the pork fat in a large heavy pot or Dutch oven over medium-high. Add the pork in a single layer and brown on all sides, about 6 to 8 minutes total. Add the onion and cook until softened, about 4 minutes, then stir in the oregano and salt.
- Pour in the 8 cups of water and bring to a boil. Reduce heat to a gentle simmer, partially cover, and cook the pork for 75 to 90 minutes, skimming foam from the surface, until the pork is fork-tender and the broth is milky and rich.
- Add the strained red chile sauce and the drained hominy to the pot. Simmer uncovered for 20 to 25 minutes to let the chile flavor fully penetrate the broth. Taste and adjust salt; sprinkle in the optional ground chile for deeper color and a sharper bite.
- Meanwhile, arrange the shredded cabbage, sliced radishes, lime wedges, and chopped cilantro in small bowls for the table.
- Ladle the posole into warm bowls, making sure each portion gets plenty of pork, hominy, and the deep red broth.
- Top each bowl at the table with a generous handful of cabbage and radishes, a squeeze of lime, and a shower of cilantro. Pass extra dried oregano and chile powder alongside so diners can dial up the seasoning.
- Leftovers keep well refrigerated for up to 4 days, and the chile flavor deepens noticeably overnight — reheat gently with a splash of water to loosen the broth.
Cook’s Notes
- For the most authentic flavor, seek out true New Mexico red pods such as Chimayó or Hatch; guajillo chiles make a respectable substitute in a pinch.
- Skim a little of the surface fat off the broth before serving if you prefer a lighter bowl — or leave it in for a richer, more traditional finish.
- Posole is famously better the next day, so consider making it a day ahead if you have time; the chile deepens and the hominy absorbs more of the broth.
- Toast chile pods just until fragrant; blackened pods will make the entire pot bitter, so keep the heat moderate and flip frequently.
- If hominy is hard to find canned, dried posole (nixtamalized hominy) is traditional — soak overnight and simmer 2 to 3 hours before adding to the stew.
