Christmas Style Steak Posole

Christmas Style Steak Posole is a hearty New Mexican stew built around tender beef, chewy hominy, and the state’s two signature chiles. The name “Christmas” comes from a beloved New Mexico tradition: when you order a dish with both red and green chile, you’re asking for it “Christmas style.” Here, smoky roasted green chile and earthy red chile powder blend into a deeply flavored broth that’s warm, comforting, and gently spicy.

The beauty of this recipe is its patience. Simmered slowly for hours, the steak becomes fork-tender and releases its richness into the broth, while the hominy adds a satisfying, slightly nutty bite.

It’s a dish rooted in family gatherings and holiday celebrations, especially in the Southwest, where a big pot of posole often bubbles on the stove from Christmas Eve to New Year’s Day. Simple ingredients, generous portions, and slow-cooked flavor make it a meal that brings people to the table.

Why People Will Love Christmas Style Steak Posole Recipe

A true taste of New Mexico: The combination of red and green chile captures the authentic flavor of Southwestern home cooking.

Melt-in-your-mouth beef: Hours of gentle simmering turn tough steak into incredibly tender, shreddable meat.

Rich, deeply flavored broth: The beef slowly seasons the liquid, creating a savory base that tastes like it took all day, because it did.

Balanced heat: Green chile brings bright, smoky heat, and red chile adds earthy warmth, giving the stew layered spice without overwhelming it.

Satisfying, hearty texture: Plump, chewy hominy makes every bowl filling and comforting.

Minimal hands-on work: Most of the cooking time is unattended simmering, leaving you free to prepare for guests or enjoy the holidays.

Feeds a crowd: With 5–6 pounds of steak, this recipe easily serves a large family or holiday gathering.

Gets better with time: Like most stews, the flavors deepen overnight, making leftovers even more delicious.

Fun garnish experience: A spread of toppings lets everyone customize their bowl.

Naturally gluten-free: Made with whole ingredients, it suits many dietary needs without any adjustments.

Rich in tradition: It’s a meaningful holiday dish that connects you with generations of Southwestern family celebrations.

Key Ingredients

Steak: The foundation of the stew. Tougher, well-marbled cuts like chuck roast or round steak are ideal because their connective tissue breaks down during the long simmer, making the meat tender and enriching the broth.

Green chile: Roasted green chile, especially Hatch chile from New Mexico, adds bright, smoky, slightly vegetal heat. It’s the “green” half of Christmas style and gives the posole its fresh, lively character.

Red chile powder: Made from dried, ground red New Mexico chiles, it brings deep, earthy, slightly sweet warmth and a beautiful reddish tint. Pure New Mexico chile powder (not a spice blend) gives the most authentic flavor.

Hominy: Dried corn kernels treated with an alkaline solution (nixtamalization), which makes them puff up and gives them a chewy texture and distinctive corn flavor. Hominy is what makes posole truly posole.

Carrots: They add a subtle natural sweetness that balances the chile heat and adds color to the broth.

Garlic: Simmered with the beef, it infuses the broth with a mellow, savory aroma.

Salt: Essential for seasoning the beef and broth during the long cook, drawing out the meat’s flavor.

Expert Tips

Choose the right cut: Chuck roast is the best choice for tender, juicy results. Lean steaks like sirloin can turn dry and stringy after hours of simmering.

Sear the meat first for deeper flavor: Brown the beef chunks in batches in a little oil before adding water. The caramelized crust adds a rich, roasted depth to the broth.

Skim the foam: As the pot comes to a boil, gray foam will rise to the surface. Skim it off for a clearer, cleaner-tasting broth.

Keep it at a gentle simmer: A rolling boil makes meat tough. Low, steady bubbles produce the most tender beef.

Add hot water when topping up: Adding cold water slows the cooking. Keep a kettle of hot water nearby to replenish the pot.

Skim the fat before adding chile: Let the broth settle for a few minutes, then spoon off excess fat from the surface for a lighter, cleaner stew.

Bloom the chile powder: Mix the red chile powder with a ladle of hot broth before adding it to the pot. This prevents clumps and brings out its flavor.

Rinse canned hominy: Draining and rinsing removes the starchy, salty canning liquid, giving the posole a cleaner flavor and better texture.

Season in stages: Canned green chile and hominy both add salt. Taste after adding them and adjust only at the end.

Make it a day ahead: Refrigerating overnight lets the flavors meld and makes it easy to lift off the hardened fat from the top before reheating.

Add oregano properly: Use Mexican oregano if possible, and crush it between your palms over the bowl to release its aromatic oils.

Christmas Style Steak Posole

Ingredients

Steak: 5–6 pounds, cut into large chunks

Carrots: 1 cup, chopped

Salt: 2 tablespoons

Garlic: 1 tablespoon, minced

Green chile: 28 oz, chopped

Red chile powder: 1 tablespoon

Hominy: 48 oz, canned or fresh (usually sold in 24 oz cans, so you’ll need two)

Instructions

1. Start the broth.

Put the steak chunks into a large Dutch oven and pour in enough water to fill it, leaving about 2 inches of space at the top.

2. Season and simmer the meat.

Add the carrots, salt, and garlic.

Bring the pot to a boil, then turn the heat down so it doesn’t bubble over.

Let it simmer for 3–4 hours.

As the liquid cooks off, keep adding water so the meat stays submerged.

3. Shred or cut the steak.

Once the meat is fork-tender, lift it out of the pot.

Pull it apart with two forks, removing any fat as you go, or simply cut it into bite-sized chunks.

Return the meat to the pot.

4. Add the chile.

Stir in the green chile and red chile powder.

5. Add the hominy.

Mix in the hominy and let the posole cook for another 30–40 minutes so the flavors come together.

6. Season and serve.

Taste and add more salt if it needs it.

Ladle into bowls and top with diced onion and a pinch of oregano if you like.

The garnishes are optional, but they really make the dish.

Enjoy!

Important Notes When Making Christmas Style Steak Posole

Use a large pot: This recipe needs a big Dutch oven or stockpot (at least 8 quarts) to hold the meat, water, and hominy comfortably.

Cooking time varies: Depending on the cut and size of the chunks, the beef may take more or less than 3–4 hours. It’s ready when it pulls apart easily with a fork.

Watch the salt: 2 tablespoons of salt plus canned chile and hominy can make the stew quite salty. Consider starting with 1 tablespoon and adding more at the end.

Chile heat varies: Green chiles range from mild to extra hot. Taste your chile first and adjust the amount to suit your family.

Red chile powder matters: Use pure New Mexico red chile powder, not generic “chili powder,” which is a spice blend with cumin and other seasonings and will change the flavor.

Check the water level regularly: During the long simmer, the liquid can reduce quickly. Check every 30–45 minutes.

Storage: Refrigerate leftovers in airtight containers for up to 4–5 days.
Freezing: Posole freezes very well for up to 3 months. Thaw overnight in the fridge before reheating.

Dietary notes: This recipe is naturally gluten-free and dairy-free. Always check canned chile and hominy labels if you have allergies or sensitivities.

How to Enjoy Christmas Style Steak Posole After Cooking

Serve it piping hot. Ladle the posole into deep, warmed bowls so it stays hot. Make sure each bowl gets a generous mix of beef, hominy, chile, and broth.

Set up a garnish bar. In New Mexico, toppings are part of the experience. Offer small bowls of:

Diced white or red onion for crunch and bite
Dried Mexican oregano, crushed between your fingers
Fresh lime wedges to brighten the broth
Thinly sliced radishes for a crisp, peppery freshness
Shredded cabbage or lettuce for crunch
Chopped fresh cilantro
Diced avocado for creaminess
Extra red chile flakes or chile powder for more heat

Pair with classic sides.

Warm flour or corn tortillas: Perfect for wrapping meat or soaking up broth.
Tostadas: Serve crispy tostadas on the side for crunch.
Cornbread: Its slight sweetness balances the chile heat.
Sopaipillas with honey: A true New Mexico pairing that cools the palate.
Tamales: A traditional holiday partner for posole.

Pair with drinks. Mexican beer, horchata, hot apple cider, champurrado, or a crisp sparkling water with lime all complement the rich, spicy stew.

Make it a holiday tradition. Keep a pot warm on the stove on Christmas Eve or New Year’s Day, and let guests serve themselves throughout the evening. A slow cooker on the “warm” setting is perfect for this.

Store and reheat leftovers.

Refrigerate: Cool completely, then store in airtight containers for up to 4–5 days. Skim off hardened fat before reheating.
Stovetop: Reheat over medium heat until steaming, adding a splash of water or broth if it has thickened.
Microwave: Heat individual portions in 1–2 minute intervals, stirring between each.
Freeze: Portion into freezer-safe containers and freeze for up to 3 months.

Repurpose leftovers.

Strain the meat and use it for tacos, burritos, or enchiladas.
Spoon it over rice for a hearty bowl.
Top it with a fried egg for a Southwestern breakfast.

Nutrition Information

Estimated per serving, based on 14 servings (about 1½ cups each), made with 5½ pounds of beef chuck with fat trimmed and skimmed, canned green chile, and canned hominy. Garnishes not included.

Note: Most of the sodium comes from the 2 tablespoons of salt. Using 1 tablespoon instead lowers sodium to about 800–1,000 mg per serving, and rinsing the hominy reduces it further.

Smart FAQs About This Recipe

Why is it called “Christmas style”?
In New Mexico, “Christmas” means a dish served with both red and green chile. This posole uses green chile and red chile powder together, giving it the best of both flavors.

Is this posole very spicy?
It’s usually moderately spicy, but the heat depends on your chiles. Use mild green chile and a mild red chile powder for a family-friendly version, or hot chiles for more kick.

What is hominy, and can I substitute it?
Hominy is corn that has been soaked in an alkaline solution, making it puffy and chewy with a distinctive flavor. It’s essential to posole. If you can’t find it, chickpeas or corn kernels can work, though the dish won’t be traditional.

Can I use pork or chicken instead of steak?
Yes. Pork shoulder is the most traditional choice for posole and works beautifully. Chicken thighs also work, but they cook much faster, needing only 45–60 minutes of simmering.

Is posole healthy?
It’s high in protein, contains fiber from the hominy and chiles, and is naturally gluten-free. To make it lighter, use lean beef, skim the fat well, and reduce the salt.

Can I make this in a slow cooker or Instant Pot?
Yes. In a slow cooker, cook the beef, carrots, garlic, salt, and water on low for 8–10 hours or high for 5–6 hours, then add the chiles and hominy for the final hour. In an Instant Pot, pressure cook the beef on high for 45–60 minutes, allow a natural release, then stir in the chiles and hominy and simmer on sauté mode for 15–20 minutes.

How do I know when the beef is ready?
The meat is done when it falls apart easily when pressed with a fork. If it still feels firm or chewy, keep simmering and check every 20–30 minutes.

Can I use dried hominy instead of canned?
Yes, but it needs preparation. Soak dried hominy overnight, then simmer it in water for 2–3 hours until tender before adding it to the posole. It has a more robust texture and flavor than canned.

My posole is too salty. How can I fix it?
Add more water or unsalted broth to dilute it, then simmer briefly. You can also add extra hominy or a few potato chunks, which absorb some saltiness, and serve with plenty of lime to balance the flavor.

Can I use frozen or fresh green chile?
Absolutely. Frozen roasted Hatch green chile gives the best, most authentic flavor. Fresh chiles should be roasted, peeled, seeded, and chopped before adding. Use about the same amount, roughly 3½ cups.