In many New Mexican families, posole is more than a dish; it’s a tradition passed down from one generation to the next. Rooted in ancient Mesoamerican cooking, where nixtamalized corn was considered sacred, posole traveled north and became a beloved part of New Mexico’s culture. Here, it’s especially tied to the holiday season.
Pots of posole simmer on Christmas Eve, New Year’s Day, and at family gatherings throughout the winter, filling homes with the warm aroma of red chile, pork, and corn. Each family has its own version, and this recipe reflects that heartfelt, homestyle tradition.
This posole is made the old-fashioned way, starting with dried hominy rather than canned. The hominy is soaked overnight, then boiled twice and drained to clean it and give the broth a fresher, purer flavor. Tender chunks of pork shoulder simmer with the hominy until the meat becomes fall-apart soft, while garlic, hot chili powder, whole oregano, and dried red chile pods build a deep, earthy, gently spicy broth. After hours of slow simmering, the hominy “blooms,” opening up into plump, chewy kernels that soak up all the flavor. Served with warm tortillas, lime, onion, cabbage, and a sprinkle of oregano, it’s a comforting, nourishing bowl that tastes like family, history, and home.
Why People Will Love My Family Tradition of Posole Recipe
A cherished family tradition: It’s the kind of recipe that brings generations together around the table.
Authentic New Mexican flavor: Red chile, pork, and hominy capture the heart of New Mexico’s holiday cooking.
Made from dried hominy: Gives a fuller corn flavor and chewier texture than canned hominy.
Fall-apart tender pork: Hours of slow simmering make the pork melt-in-your-mouth soft.
Deep, earthy red chile broth: Chili powder and whole red chile pods create a rich, warming broth.
Gentle, warming heat: Hot chili powder adds spice that warms you from the inside.
Simple ingredients: Just hominy, pork, garlic, chile, oregano, and salt.
Perfect for holidays: A traditional dish for Christmas Eve, New Year’s, and winter gatherings.
Feeds a crowd: One big pot serves a large family.
Fresh, customizable toppings: Lime, onion, cabbage, and oregano let everyone personalize their bowl.
Even better the next day: The flavors deepen overnight.
Freezer-friendly: Perfect for making ahead and enjoying all winter.
Key Ingredients
Dried posole (hominy): The heart of the dish. Dried hominy is corn that has been nixtamalized, soaked in an alkaline solution to remove the hull. When slowly cooked, it “blooms,” opening into large, chewy, flavorful kernels with a distinctive corn taste.
Pork butt or shoulder: A well-marbled cut that becomes incredibly tender during long simmering. Its fat and collagen enrich the broth with savory depth.
Garlic: Adds warm, aromatic flavor to the broth.
Chili powder (hot): Builds a deep, earthy red chile flavor and warming heat. Pure New Mexico red chile powder gives the most authentic taste.
Whole dried oregano: Adds an earthy, herbal note. Mexican oregano is especially aromatic and traditional.
Dried red chile pods: Simmered whole in the broth, they add deeper chile flavor, color, and subtle smokiness.
Salt: Brings all the flavors together.
Garnishes: Lime adds brightness, onion adds crunch and bite, cabbage adds freshness, and oregano adds aroma.
Expert Tips
Soak the hominy overnight: This rehydrates it and helps it cook evenly.
Don’t skip the double boil: Boiling and draining the hominy twice removes excess starch and any lingering alkaline taste, giving a cleaner broth.
Use a large, heavy pot: You’ll need a big stockpot, at least 12 quarts, to hold the hominy, pork, and water.
Trim the pork lightly: Remove large pieces of hard fat but keep some marbling for flavor.
Brown the pork (optional): Searing the pork before adding it gives the broth a deeper, richer flavor.
Skim the foam: Remove any foam that rises when the pork begins to cook for a cleaner broth.
Toast the chile pods: Briefly toast the dried pods in a dry skillet for 15–30 seconds to deepen their flavor. Don’t let them burn.
Remove seeds for milder heat: Shake the seeds out of the chile pods if you prefer less spice.
Use pure chile powder: New Mexico red chile powder, rather than a blended chili powder, gives the most authentic flavor.
Crush the oregano: Rub it between your palms as you add it to release its aroma.
Keep the hominy covered: Check often and add hot water as needed.
Salt gradually: Add salt toward the end, once the broth has reduced.
Watch for the bloom: The hominy is ready when the kernels split open like flowers and are tender throughout.
My Family Tradition of Posole
Ingredients
For the posole:
Dried posole (hominy): 2½ pounds
Pork butt or shoulder: 3 pounds, cut into 1-inch cubes
Garlic: 4 cloves, diced
Chili powder: 2½ heaping tablespoons (hot recommended)
Whole dried oregano: 2 teaspoons
Dried red chile pods: 3 large plus 3 small, stems removed
Salt: to taste
Water: about 4 quarts per step, plus more as needed
For serving:
Warm tortillas
Lime wedges
Chopped onion
Shredded cabbage
Extra oregano for sprinkling (optional)
Instructions
Prepare the Hominy
1. Soak overnight.
Place the dried hominy in a large bowl, cover generously with water, and let it soak overnight.
2. First boil.
Drain the hominy and transfer it to a large, deep pot.
Add about 4 quarts of fresh water, bring to a boil, and cook for about 3 minutes.
Drain.
3. Second boil.
Return the hominy to the pot, cover with another 4 quarts of fresh water, and boil for 10 minutes.
Drain again.
These quick boils help clean the hominy and give the posole a fresher flavor.
Cook the Posole
4. Add the pork.
Put the hominy back in the pot and cover with 4 quarts of fresh water.
Bring to a boil, then add the pork.
Lower the heat to medium and cook for 30 minutes.
5. Season.
Stir in the garlic, chili powder, oregano, red chile pods, and a good pinch of salt.
6. Simmer low and slow.
Let the posole simmer gently for 3–4 hours, stirring now and then.
Add more water as needed to keep the hominy covered.
Serve
7. Finish and adjust.
When the hominy has opened up and turned tender and the pork falls apart easily, taste and adjust the salt.
Remove the chile pods if you like.
8. Enjoy.
Ladle the posole into bowls and serve hot with warm tortillas, lime wedges, chopped onion, shredded cabbage, and a sprinkle of oregano, just the way the family always has.
Important Notes When Making My Family Tradition of Posole
Plan ahead: This recipe requires an overnight soak and 3–4 hours of simmering.
Hominy cooking time varies: Older dried hominy may take longer to soften. Be patient and keep simmering.
Hominy expands: 2½ pounds of dried hominy makes a very large batch.
Heat level: Hot chili powder makes the posole spicy. Use mild chile powder or fewer pods for a milder pot.
Remove the chile pods: Take out the whole pods before serving, or blend them into the broth for extra flavor.
Food safety: Cook pork until tender; it will be well past 145°F (63°C).
Storage: Refrigerate in airtight containers for up to 4–5 days.
Freezing: Posole freezes well for up to 3 months. Thaw overnight before reheating.
Dietary notes: Naturally gluten-free and dairy-free.
How to Enjoy My Family Tradition of Posole After Cooking
Serve it piping hot. Ladle the posole into deep bowls, making sure each serving has plenty of pork, hominy, and rich red chile broth.
Set out the traditional garnishes.
Lime wedges for squeezing
Finely chopped white onion
Shredded cabbage
Crushed dried oregano
Chopped fresh cilantro
Sliced radishes
Red chile flakes or extra chile powder
Serve with sides.
Warm flour or corn tortillas: Perfect for dipping or wrapping bites of pork.
Tostadas: Add crunch alongside the soup.
Biscochitos: New Mexico’s state cookie is a traditional holiday treat to enjoy afterward.
Tamales: A classic holiday companion.
Make it a family tradition. Serve posole on Christmas Eve, New Year’s Day, or at winter gatherings. Keep the pot warm on the stove and let everyone serve themselves throughout the evening.
Pair with drinks. Mexican hot chocolate, atole, café de olla, hot apple cider, Mexican lager, or iced tea.
Store and reheat.
Refrigerate: Store in airtight containers for up to 4–5 days.
Stovetop: Reheat over medium heat, adding water if the broth has thickened.
Microwave: Heat individual portions in 1–2 minute intervals.
Freeze: Portion into containers for up to 3 months.
Repurpose leftovers.
Strain the pork and use it in tacos, burritos, or enchiladas.
Serve the hominy and broth over rice.
Top with a fried egg for a hearty breakfast.
Nutrition Information
Estimated per serving (about 2 cups), based on 16 servings, made with 2½ pounds of dried hominy, 3 pounds of pork shoulder, hot chili powder, 6 dried red chile pods, and about 2 teaspoons of salt. Garnishes and tortillas not included.
Calories: 442 kcal | Total Fat: 13.4 g | Saturated Fat: 4.3 g | Monounsaturated Fat: 5.7 g | Polyunsaturated Fat: 2 g | Cholesterol: 55 mg | Sodium: 350–450 mg (depending on added salt and chili powder) | Total Carbohydrates: 54.7 g | Dietary Fiber: 6.3 g | Sugars: 1.6 g | Protein: 20.4 g
Note: Fresh garnishes like cabbage, onion, and lime add only about 15–25 calories per bowl. Trimming the pork well and skimming the fat can reduce each serving by 30–50 calories. Each flour tortilla adds about 90–140 calories.
Smart FAQs About This Recipe
1. What’s the difference between posole and pozole?
They’re the same dish. “Posole” is the common spelling in New Mexico, while “pozole” is used in Mexico. Both refer to hominy stew, usually with pork and chile.
2. Why use dried hominy instead of canned?
Dried hominy has a fuller corn flavor and a chewier, more satisfying texture. It also blooms beautifully as it cooks, giving the posole its traditional character.
3. Is this posole spicy?
With hot chili powder and red chile pods, it has noticeable heat. Use mild chili powder and fewer pods for a gentler version.
4. Can I use canned hominy?
Yes. Use about four 29-oz cans, drained and rinsed. Simmer the pork and seasonings for 2–3 hours first, then add the hominy for the last 30–45 minutes.
5. Can I make it with chicken?
Yes. Use bone-in chicken thighs and add them once the hominy is mostly tender, simmering for about 45–60 minutes.
1. Why do you boil and drain the hominy twice?
It removes excess starch and any residual taste from the nixtamalization process, resulting in a cleaner, brighter broth.
2. How do I know when the hominy is done?
The kernels will “bloom,” splitting open like flowers, and become tender and chewy throughout. This can take 3–4 hours or more.
3. Can I make it in a slow cooker?
Yes, after soaking and double-boiling the hominy. Add the hominy, pork, seasonings, and water to a large slow cooker and cook on low for 8–10 hours or high for 5–6 hours.
4. Can I make it in an Instant Pot?
Yes. After soaking, pressure cook the hominy alone for 30–40 minutes, then add the pork and seasonings and pressure cook for another 30–35 minutes with a natural release. You may need to halve the recipe to fit.
5. Can I make it ahead of time?
Absolutely. Posole tastes even better the next day. Make it up to 2 days ahead, cool, refrigerate, and skim off any hardened fat before reheating.