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Chicken Barbacoa (Pollo Barbacoa)

By 4 Comments

This homemade Chicken Barbacoa is easy and your hungry crowd will love it. Pollo Barbacoa is perfect for burritos, tacos, salads and more. Braising a whole chicken in the oven at low temperature, smothered in an array of Mexican spices yields tender melt in your mouth pollo barbacoa tacos.

Chicken barbacoa tacos served on yellow corn tortillas, garnished with radishes, cilantro and pickled onions.

What Is Barbacoa?

Barbacoa is an authentic Mexican dish where beef, goat or sheep are steam cooked overnight in an underground pit until very tender and succulent. Once the meat is cooked tender, it’s shredded and then the meat is added back into the rich juices and is used to build tacos, burritos, tamales and enchiladas.

For this recipe, we’re bucking the system and making pollo barbacoa (chicken barbacoa) in the oven.

About Oven Pollo Barbacoa

Pollo barbacoa is actually very straight forward and easy to make. Here’s what you need to know.

  • Traditional Mexican Barbacoa benefits from a long slow cook in an underground pit. I don’t know about you, but I don’t have one, so my oven, and my turkey roaster will have to take its place.
  • A sheet of tin foil will be used to slow steam cook the meat. You’re basically relying on a well sealed pan to do all of the work.
  • Seasoned with your favorite Mexican spices, what’s unique about this recipe is the method of topping the chicken with dried chile pods. Dried chile pods are wonderful when used in any Mexican dish and add earthy rustic drama to the end result.
  • Low and Slow: Using a low oven temperature insures fall off the bone flavor-infused chicken that makes one dynamite taco. You end up with Pollo Barbacoa that’s full of flavor and super easy to make.
  • Big Batch: Not to mention this recipe will feed your hungry crowd.

This recipe comes from the Avery Brewing Company in Boulder, Colorado. A brewery that produces eccentric ales and lagers, with a tasting room that serves up some tasty pub cuisine to compliment. The recipe I found in the cookbook A Bite Of Boulder, cooking at home with Boulder’s best restaurants.

Let’s take a look.

Ingredients for Chicken Barbacoa

Ingredients used to make chicken barbacoa. Dried Chile Pods, onion and spices
  • Dried Chile Pods: Guajillo dried chile peppers are commonly found on the Mexican aisle at the grocery store. They are mild with heat, and earthy in flavor. This recipe also calls for hotter chile arboles, a spicier pepper on the heat scale.
  • Bay Leaves
  • Pickling Spice: Look for pickling spice on the Mexican aisle at your grocery store. It’s a slightly spicier blend than regular pickling spice. But either will work here.
  • Lime Juice: Optional. But not optional in my books. Lime is used in many Mexican recipes to brighten flavors.

Ingredient Swaps

  • Chicken: Swap out a whole chicken for chicken pieces. Use a combination of chicken thighs, chicken breasts and wings. Just make sure the weight equals about eight pounds of chicken.
  • Tortillas: This recipe calls for corn tortillas and would also be great with warmed small flour tortillas to make soft tacos. Or even the hard shell corn tortillas sold on the Mexican aisle at the market.
  • Pickling Spice: If you can’t find a bag of the spicier pickling spice on the Mexican food aisle, use a standard pickling spice found on the spice aisle.
  • Adobo Sauce: If you don’t have, or simply don’t want to use dried chile pods, substitute in some Chipotle Peppers in Adobo Sauce. Use about two – three of the peppers from the can (scraping seeds and veins if you want to remove the heat) and a generous tablespoon of the sauce. It will add a wonderful smoky flavor for pollo barbacoa.

How To Make Pollo Barbacoa

Chicken barbacoa is easy! The hardest part about this recipe is cutting the whole chicken in half so it will lay flat inside the roasting pan. But if you have a sharp boning knife, you’re in business.

Cutting a chicken in half so it will lay flat to roast
Adding spices on top of chicken to make chicken barbacoa
  1. Step 1: Cut the chicken in half (or have your butcher do it) by cutting on each side of the back bone. Remove the back bone, and lay each half of the chicken in a turkey roasting pan along with the back bone.
  2. Step 2: Sprinkle the dried chile pods, the chopped onion and the spices over the chicken.
  3. Step 3: Add enough water or chicken broth to cover the chicken half way. Seal the turkey roaster well with foil and bake 325 degrees for 2 ½ hours.
Shredded chicken using to forks.
  1. Step 4 and To Finish: Once the chicken is fall off the bone tender, let it cool enough to handle. Shred the chicken using two forks. Scoop about four cups of the broth to include onions and chile pods into a food processor. Process in batches until smooth. Once drained in a collander, mix with the shredded chicken and you’re ready to build those tacos.

Tips and FAQ’s

Can Pollo Barbacoa be made in the slow cooker?

Absolutely, yes. You’ll need a large 6-quart slow cooker to do the job. Or half the recipe for a smaller cooker. Just place the chicken in the slow cooker and top with the ingredients. Cook on high for four hours, or low for eight hours.

Do Dried Chile Pods Soften As They Cook?

Those brittle dried chile pods will soften during the cooking time. When it’s time to blend the sauce in the food processor, the chiles will blend well. Just blend long enough to where there are no large chunks of the chiles left. If needed, use a colander to strain the sauce into a large bowl.

Is Barbacoa de Pollo Low Carb?

The recipe itself is naturally low carb. The tortilla’s especially the flour are where the carbs come from.

Tips For Success

  • Seal The Roaster Well. For optimal flavor, make sure the roasting dish is sealed well. Use heavy duty foil if you have it. Crimp the foil around the edges of the pan, going around the edge a couple of times. I actually placed a sheet pan cross-wise over the foil covered dish before I placed it in the over. To make sure the foil was secure on the roaster.

Pollo Barbacoa Toppings

To serve barbacoa tacos, place a large bowl of the shredded chicken and a plate of warmed tortillas on the table. You can use corn or flour tortillas. Offer an array of topping so your guests can build their own tacos.

I highly suggest you take the time to make some Mexican Pickled Onions for this recipe. They’re easy and full of flavor. After all, friends don’t let friends eat Mexican food without pickled onions.

  • Sliced radishes
  • Cubed avocado
  • Sour cream
  • Mexican Pickled Onions
  • Mexican crumbling cheese, such as Cotija
  • Chopped cilantro
  • Lime wedges for squeezing
  • Chile powder for more spice
  • Fresh chopped tomatoes
  • Your favorite salsa

What To Serve It With

Our favorite side for any Mexican main course is my recipe for Refried Beans. And you also might be interested in Mexican Chorizo Pinto Beans.

If you’re looking for a rice dish, take a look at my recipe for Mexican Toasted Green Rice. And if you want to keep things lighter, try this Southwest Salad Recipe with Black Beans.

And don’t forget about a potato side. Check out my Poblano and Chive Mashed Potatoes.

Storage:

Store any leftover chicken in an air-tight container for up to 5 days in the refrigerator. Use a microwave to gently reheat. I like to use my 50% power setting so the chicken doesn’t dry out.

Pollo Barbacoa will also freeze well in an airtight freezer container for up to 3 months. Thaw overnight in the refrigerator.

Recipe for Pollo Barbacoa

A recipe for Mexican barbacoa tacos using chicken topped with pickled onions and slices of radishes

I hope you give this recipe for Pollo Barbacoa a try. And if you do please come back and give the recipe a star rating and leave a message about your experience with the recipe.

And if you have a favorite chicken taco recipe, let me know, I’d love to give it a try.

More Mexican Chicken Recipes

And if you love tacos as much as we do, check out my category for Taco Recipes. You’ll find lots of fun recipe ideas, including the most popular taco recipe on my site for Fried Ground Beef Tacos.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pollo barbacoa served on a flour tortilla with toppings.
Print Recipe
5 from 2 votes

Chicken Barbacoa (Pollo Barbacoa)

Braising a whole chicken in the oven at low temperature, smothered in an array of Mexican spices yields tender melt in your mouth tacos. This Chicken Barbacoa recipe is easy and feeds your hungry crowd.
Prep Time15 minutes
Cook Time3 hours
Course: Main Course Chicken
Cuisine: Mexican
Servings: 12
Calories: 250kcal
Author: Lea Ann Brown

Ingredients

  • 4-5 pound whole chicken back-bone removed
  • 2 sweet onions chopped
  • 4 cloves garlic
  • 8 dried Guijillo peppers tops removed and seeded
  • 4 dried chile arboles or thai chiles
  • 2 bay leaves
  • 2 teaspoons pickling spice
  • 4 Tablespoons lime juice About 3 limes. (this is my addition)
  • 3 teaspoons salt
  • 1 teaspoon black pepper
  • 8 cups water or chicken stock
  • 3 Tablespoons olive oil
  • 2 sweet onions sliced
  • 12 corn tortillas warmed

Instructions

  • In a big roasting pan, add the chicken halves and the removed back bone.
  • Add chopped onions, garlic, dried peppers, bay leaves, pickling spice, lime juice, salt, pepper and water or chicken stock.
  • Seal the roasting pan well with foil and cook 2.5 hours at 325 degrees, or until chicken is fall off the bone tender.
  • Remove the chicken from the broth and set aside to cool. Discard the backbone.
  • Once the broth has cooled to a safe temperature to handle, using a blender or food processor, puree the broth in batches. Make sure to scoop up as many onions and chile pods as you can.
  • Place a colander over a large bowl. Pour the pureed chile sauce into the colander and with the back of a wooden spoon, push the mixture through the strainer to remove any unblended skins, remaining seeds and any remaining chunks of spices.
  • Once the chicken has cooled enough to handle, using forks or your hands, pull apart. It will shred easily.
  • Heat a a large braising pot over medium high heat. Add the pulled chicken and enough of the pureed strained broth just to cover chicken at an even height.
  • Simmer on stove top for 10 minutes or until the chicken and broth are well combined.
  • Grab your favorite tortillas, cheese and taco condiments and enjoy.

Notes

Tip for Success:
Seal The Roaster Well. For optimal flavor, make sure the roasting dish is sealed well. Use heavy duty foil if you have it. Crimp the foil around the edges of the pan, going around the edge a couple of times. I actually placed a sheet pan cross-wise over the foil covered dish before I placed it in the over. To make sure the foil was secure on the roaster.
To serve pollo barbacoa tacos, place a large bowl of the shredded chicken and a plate of warmed corn or flour tortillas on the table. Offer an array of topping so your guests can build their own tacos.
Topping Suggestions:
  • Sliced Radishes
  • Cubed Avocado
  • Pickled Onions
  • Mexican crumbling cheese, such as Cotija
  • Chopped cilantro
  • Lime wedges for squeezing
  • Chile Powder for more spice
  • Lime wedges
  • Fresh chopped tomatoes
Slow Cooker Chicken Barbacoa: This recipe can be made in a crock-pot. You’ll need a large 6-quart slow cooker to do the job. Or half the recipe for a smaller cooker. Just place the chicken in the slow cooker and top with the ingredients. Cook on high for 4 hours, or low for 8 hours.

Nutrition

Calories: 250kcal | Carbohydrates: 13g | Protein: 15g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 653mg | Potassium: 215mg | Fiber: 2g | Sugar: 1g | Vitamin A: 289IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg

Pollo Barbacoa … It’s what’s for dinner

Sweet and Spicy Baked Beans (Using Canned Beans)

By 42 Comments

These spicy baked beans are savory, spicy, sweet and smoky. Perfect easy recipe for any casual backyard BBQ or potluck. Sprucing up a can of pork and beans with your favorite zesty ingredients provides an easy way to serve an exciting side dish. A delicious baked bean recipe from the Oklahoma Jr. League Cookbook.

Have a hard time deciding what side dish to serve at BBQ? Old Fashioned Potato Salad is always a traditional choice. Or try this popular Pea Salad with Eggs.

Spicy baked beans served in a red Le Creuset crock.

What To Expect From This Recipe

If you’re reading this smack dab in the middle of backyard BBQ season, you’re most certainly browsing Google for side dishes. And there are so many choices aren’t there?

But the common denominator always leads us down that Baked Bean, Potato Salad or Cole Slaw path. And don’t forget about those pasta salads. Simply stated, yay for easy breezy Summer food.

This isn’t a recipe for soaking beans overnight and bake them for hours until done. This is a convenient spicy baked bean recipe using canned beans. Throw in some might fine flavors – the good stuff. You’ll find a simple can of baked beans turned into a masterpiece of a side dish.

You’ll use a large can of pork and beans baked beans. Then to kick up the flavor you’ll add common pantry items starting with Worcestershire Sauce as a umami booster. Chile Powder brings the spicy heat and Liquid Smoke adds a rich smoky flavor and you won’t even notice there’s no bacon in these baked beans.

Can you make baked beans without brown sugar? Not in my books. Brown sugar brings the sweetness.

A recipe easy enough for a beginning home cook, and interesting enough for the seasoned home chef, you’ll find step by step instructions for making these oven baked, baked beans a breeze.

Spicy baked Beans is an easy recipe that’s unique in flavor

These beans are baked until bubbly and caramelized, you’re going to love every bite.

Table of contents

Ingredients You’ll Need

Noteworthy Ingredients:

  • The Star Of The Show, Canned Beans: May I suggest VanCamp’s Brand? I’ve been using them since I was a little girl to make baked beans. With timeless flavor that dates back to 1861. Bush’s canned beans are also a popular choice offering a more bold flavor from the bacon. Both canned beans brands use navy beans.
  • Liquid Smoke: Available on the condiment aisle of your grocery store, just a few drops will add a smoky flavor to any dish. Liquid smoke is a natural by-product of smoked wood. A great condiment to have on hand.
  • Worcestershire Sauce: Worcestershire sauce is a powerhouse umami condiment. Tangier than soy sauce, it’s rich with flavor from fish sauce, vinegar and molasses. It’s wonderful in this baked bean recipe.
  • Ketchup and Mustard: Key ingredients to make these baked beans sweet and tangy. For the mustard, use prepared yellow mustard.
  • Brown Sugar: Using brown sugar rather than granulated white sugar brings more of a caramel toffee like flavor. I used light brown sugar for this recipe. You can also use dark brown sugar.
  • Chile Powder: How to spice up baked beans? Bring on the heat .. or not. There are many types of pure chile powders, and they all have different heat levels. I use New Mexico Chimayo Chile Powder, which is medium hot on the heat scale. You can use Ancho chile powder, which is milder. Cayenne pepper works great in this recipe.
  • Green Bell Pepper: The somewhat bitter grassy flavor of a green bell pepper works well to balance the overall sweet and spicy flavor of this baked bean casserole. You can also use milder and sweet varieties such a red bell pepper or orange bell pepper.

Step by Step Instructions – It’s Easy!

With just a little slicing and dicing you’re on your way to a great little big-time baked bean side dish.

Combining worcestershire sauce, liquid smoke and mustard to make spicy baked beans
  1. Step 1: In a 2 quart mixing bowl, combine ketchup, Worcestershire sauce, chile powder, Liquid Smoke, mustard and brown sugar. Whisk until smooth.
  2. Step 2: Add the beans and gently mix with a spoon.
Adding sauteed bell pepper and onions to baked beans
baked beans in a 2 quart casserole dish ready to bake
  1. Step 3: Add the chopped parsley, sauteed bell pepper and onions to the bean mixture. Gently combine.
  2. Step 4: Pour the mixture into your favorite 2 quart casserole dish. Bake 40 minutes at 350 degrees.
Baked Beans made with Pork and Beans

Spicy baked beans using canned beans offers a quick, flavorful, side dish for any occasion.

Questions You May Have

Can I Use Dried Beans?

The beans inside that can of pork and beans are navy beans. If you have dried navy beans, soak one cup of them overnight in enough water to cover by an inch. The next morning, boil the beans for two minutes and then simmer than for two hours. Drain and proceed with the recipe.

Can I Use Different Kinds of Canned Beans?

Absolutely, feel free to use various canned beans like black beans, navy beans, or great northern beans. You’ll be forfeiting the sauce that comes with canned baked beans. You’ll need to drain and rinse these beans and perhaps adjust the seasonings by adding a little more brown sugar, mustard and ketchup.

Can you make baked beans ahead of time?

Absolutely yes. You can prepare the casserole ahead of time, refrigerate and then bake just before serving. Or you can bake ahead of time then gently reheat in the oven at 200 degrees for about 20 minutes. Or until nice and steamy.

Can I Make This Recipe in the Slow Cooker?

Yes. If you’re hosting a gathering and need oven space, feel free to make slow cooker spicy baked beans. Just follow the recipe and instead of placing the ingredients in a baking dish for the oven, add it to the slow cooker, that’s been sprayed with non-stick spray. Cook on low around 6 hours and on high for 3 – 4 hours. Check on them every couple of hours so they don’t burn, as every crock pot is a little different.

Tips For Success

  • The more shallow the baking dish, the more caramelized the end result will be. I’ve tried this with both shallow and deep dishes and prefer the more shallow dish.
  • Don’t over stir: Using canned beans means that beans have already been cooked to a very soft stage. During anytime during the preparation process, stir the beans gently to combine ingredients. If you over-stir the beans, they can become mushy.

How To Control The Heat Level

Need to make these spicy baked beans more kid friendly? The heat level is easy to control here. Simply omit the spicy chile powder. Use a milder chile powder like ancho or even chili powder (with an “i”) which is a blend of spices used in your favorite chili soup recipe.

Can You Freeze Baked Beans?

  • Freezing: Yes. The sauce around the beans protects them. Let them cool down and then grab a freezer friendly container and seal well. They’ll keep for a couple of months. Just remove the container from the freezer and place in the refrigerator overnight. Then reheat either using the microwave, oven or even stovetop.
  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Reheating: Warm on the stovetop over low heat or in the microwave until heated through

Make Ahead Instructions:

You can prepare the casserole ahead of time, refrigerate and then bake just before serving. Or you can bake ahead of time then gently reheat in the oven at 200 degrees for about 20 minutes. Or until nice and steamy.

Spicy Baked Beans served with sliced tomatoes and ribs.

Serving Suggestions

There couldn’t be a more perfect side dish for any Summer style entree than these spicy baked beans. Oven Ribs come to mind along with these:

To complete the meal, serve with my recipe for Cheesy Cornbread, Jalapeno Pineapple Coleslaw or a simple Accompaniment salad.

Variations: Garnish with chopped chives or shredded cheese.

More Bean Side Dish Recipes

And don’t miss my Side Dishes Category for more delicious ideas. Including the most popular baked beans recipe on my site for BBQ Baked Beans On The Grill. A how-to.

And if you’re looking for even more side dishes for picnic style gatherings, don’t miss this line-up of Summer cook-out sides. I’m positive you’ll find something you love.

Spicy Baked Beans made from canned beans in a red casserole dish.
Print Recipe
4.86 from 7 votes

Spicy Baked Beans with Canned Beans

Spicy Baked Beans. With Chili Powder, Worcestershire Sauce and Liquid Smoke, you won't even notice that there's no bacon in the recipe.
Prep Time20 minutes
Cook Time12 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 200kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoon extra-virgin olive oil
  • 1 large onion chopped
  • 1 large green bell pepper chopped
  • ½ Cup Ketchup
  • ¼ Cup Worcestershire Sauce
  • 1 teaspoon chile powder New Mexico Red or ancho
  • ½ teaspoon Liquid Smoke
  • 1 Tablespoon mustard prepared yellow
  • ¼ Cup brown sugar
  • ¼ teaspoon fresh ground pepper
  • 28 oz pork and beans half of the liquid drained
  • 2 Tablespoon flat leaf parsley chopped

Instructions

  • Preheat oven to 350 degrees.
  • Heat olive oil in skillet and sauté onions for 4 minutes. (Onions should be transparent.) Add peppers and sauté another 2 minutes or until vegetables are just turning tender.
  • In a 2 quart mixing bowl, combine ketchup, Worcestershire sauce, chili powder, Liquid Smoke, mustard and brown sugar. Whisk until blended.
  • Add the beans and gently stir with a spoon.
  • Add onions and peppers to bean mixture. Add parsley and gently stir.
  • Prepare a 2 quart casserole dish by spraying with non-stick spray. Pour bean mixture into dish and bake for 45 minutes.

Video

Notes

Tips For Success:
  • The more shallow the baking dish, the more caramelized the end result will be. I’ve tried this with both shallow and deep dishes and prefer the more shallow dish.
  • Don’t over stir: Using canned beans means that beans have already been cooked to a very soft stage. During anytime during the preparation process, stir the beans gently to combine ingredients. If you over-stir the beans, they can become mushy.

Nutrition

Calories: 200kcal | Carbohydrates: 35g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 661mg | Potassium: 509mg | Fiber: 6g | Sugar: 12g | Vitamin A: 320IU | Vitamin C: 23mg | Calcium: 80mg | Iron: 3mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Spicy Baked Beans Recipe Using Canned Beans … it’s what’s for a BBQ side dish

Lamb Sliders with Mint and Sweet Tomato Chutney

By 29 Comments

Adding rosemary and mint to ground lamb is a classic Mediterranean flavor combination and wonderful to make lamb sliders. Top with a sweet tomato chutney and you’ve got ground lamb burgers with so much flavor you’ll savor every bite. These little lamb sliders are a perfect for a casual dinner with friends.

Lamb sliders topped with sweet tomato chutney and served with a bowl of baked beans.

What You Can Expect From This Recipe

This recipe for lamb sliders not only represents our classic Colorado Western fare, but our love for fresh ingredients and our fondness for contemporary global cuisine.

Being a tourist in my own beautiful state, this lamb sliders recipe is from one of my favorite destinations, Estes Park. And no doubt you’ve driven by, stayed at, or heard of the historic and charming Stanley Hotel, the famous landmark that sits prominently on the North edge of town.

Little did I know that these small bite lamb sliders were hiding behind its grand exterior. 

This recipe is compliments of the then Executive Chef, Richard Beichner, at the Stanley and featured in the cookbook, Tasting Colorado, a collection of 120 recipes from Colorado’s finest restaurants, lodges, guest ranches and bed and breakfasts. My friend Michele, professional chef and sommelier is the author.

I‘ve provided an Amazon link to the cookbook for your convenience. As an Amazon Associate I earn from qualifying purchases at no extra cost to you.

Truly wonderful flavors here. Flavors that were meant to be. Flavors that compliment each other with pure culinary gusto.

Lamb seasoned with mint and rosemary and topped with a sweet tomato chutney with vinegar and ginger. Strong vivid tantalizing flavors that blend together like clockwork.

It’s an easy recipe that is a “must” to try. Let’s take a look.

Colorado has a strong ranching heritage and lamb plays a big part in our history. Colorado Lamb is highly sought after due to its quality, and consistency in flavor and tenderness. The majority of lamb are free range, grazing on grass, brush and sage in the foothills of the Rocky Mountains. And even graze in Colorado Vineyards. Colorado lamb is hormone and antibiotic free.

Lamb raised and imported from New Zealand and Australia are smaller in size that American raised lamb, and bring with it a gamier flavor. Please support local. Ask your butcher for Colorado raised lamb.

Ingredients

Ingredients to Make Sweet Tomato Chutney

Ingredients to make sweet tomato chutney
  • Granulated Sugar
  • Chopped Onion: Sweet onion or yellow onion
  • Tomatoes: Fresh tomatoes work best here. When out of season, use ripe roma tomatoes as shown here, or quartered ripe cherry tomatoes.
  • Canola Oil
  • Ginger: Fresh and chopped
  • Red Wine Vinegar: Red wine vinegar has a specific flavor. It’s vinegar tart, which is mellowed out by a touch of sweetness.

Ingredients for Lamb Sliders

Ingredients to make lamb burgers with mint
  • Seasonings: Salt and pepper, rosemary and chopped mint.
  • Ground lamb
  • Slider Buns: Your favorite brand

Ingredient Notes and Swaps

  • Tomatoes: If you simply can’t find any quality fresh tomatoes during off season, don’t grab for those sad hot house varieties. Use two 14.5 ounce can of chopped tomatoes. I like Red Gold Petite Diced, simply because they are of good quality and chopped smaller and will break down easier during the cooking process. And San Marzano tomatoes are always a good choice here. If you’re interested in quality canned tomatoes, check out this article from the New York Times and their opinion about The Best Canned Tomatoes.
  • Rosemary: If fresh rosemary isn’t available, use dried rosemary. The rule of thumb for substituting dried herbs with fresh is: one tablespoon of fresh herbs to 1 teaspoon dried herbs. Dried herbs are often more potent and more concentrated in flavor than fresh.
  • Mint: More than likely, you have fresh mint growing in your garden during warmer months. During the winter, you’ll find small batch fresh herbs in the produce section of your market. Dried mint is also available. Choose quality from a reputable spice shop.
  • Ground Lamb: You can use equal amounts of ground lamb and ground beef, or if you’re opposed to eating lamb, use beef, or even try a mixture of ground beef and ground pork.

For The Tomato Chutney

How to make sweet tomato chutney.
  1. Step 1: Make the chutney: At least 1 hour before serving make the sweet tomato chutney. Easy! Simply add all of the chutney ingredients to a sauce pan. Bring the mixture to a gradual simmer, using low heat. Simmer uncovered for 1 hour, or until ingredients have broken down and created a thick rich sauce. Set aside or refrigerate. I like to gently smash the chutney with a potato masher 2-3 times during the cooking time to help break down the tomatoes.
Sweet tomato chutney in a small white crock bowl.

How To Make Lamb Sliders:

How to make lamb burgers patties
  1. Step 2: Make the lamb slider patties. Again, so easy. In a medium mixing bowl, add the ingredients for the lamb burgers. Using your very clean hands, gently combine the mixture until well blended. Form the mixture into slider sized burgers. I used a kitchen scale to insure they were equal in size. They weighed approximately 2.2 ounces each.

Notes and Tips

What’s the best way to mix ground lamb for burgers?

Use your hands. A spoon or other large utensil will simply smash the ingredients together and will cause the burgers to become too dense and mushy in texture.

What temperature should lamb be cooked to?

How do you know when lamb burgers are done? Use a meat thermometer. Cook burgers 6-7 minutes per side over medium high flame, either pan seared or grilled. Insert meat thermometer probe into the center of the lamb to register temperature. For lamb burgers, the recommended internal temperature should reach 160 degrees. Source: American Lamb Board

Can I Use Dried Rosemary?

Yes. If using dried rosemary, crush it with your hands before adding it to the ground beef. Crushing any dried herb helps to release the oils which in turn released flavor into the dish. You can also let the patties sit in the refrigerator for about 30 minutes. This will help soften those pine needle textured pieces a bit.

Can this recipe be made ahead?

That’s one of the great things about this recipe. The chutney can be made well ahead of time and stored in the refrigerator for up to two weeks. The lamb sliders can be prepared and stored sealed in the refrigerator up to a day in advance.

Pro Tip: Toasted burger buns always add another layer of flavor and crunch. Whether you’re grilling, or pan searing burgers, slather the inside of each bun with butter. A couple of minutes before the burgers are done, place the buns, buttered side down, in a hot pan, or on the grates of the hot grill. Watch them closely and toast them until golden brown.

What To Serve with Lamb Burgers

Recipe for Lamb Sliders with Sweet Tomato Chutney

Lamb burgers with mint and topped with Tomato Chutney. Served with Baked beans

I hope you give these wonderful little sliders a try, you’ll simply flip over the flavor.

These lamb sliders would also be wonderful topped with this Quick Red Onion Chutney. Check that one out.

And if you’re looking for more lamb recipes, check out my Lamb Category. You’ll find some tasty recipes, along with the most popular lamb recipe on my site for Dijon Pistachio Crusted Lamb. A recipe I learned in Culinary School.

And if you’re a burger fanatic like us, don’t miss the most popular burger recipe on my site for Bobby Flay’s Slaw Burger.

More Fun Burger Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Lamb sliders topped with sweet tomato chutney and served with a bowl of baked beans.
Print Recipe
4.84 from 6 votes

Lamb Sliders with Tomato Chutney

Lamb Sliders with Tomato Chutney. Lamb seasoned with mint and rosemary and topped with a tomato vinegar ginger chutney. A perfect recipe for a casual dinner with friends.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Main Course Lamb
Cuisine: Mediterranean
Servings: 4 sliders
Calories: 354kcal
Author: Lea Ann Brown

Ingredients

  • For the chutney:
  • 1 Tablespoon canola oil
  • ½ pound Roma tomatoes 3 – 4 tomatoes, rough chopped.
  • 2 Tablespoon minced fresh ginger
  • ½ white onion finely chopped
  • ¼ Cup red wine vinegar
  • ¼ Cup sugar
  • For the burgers
  • 8 ounces ground lamb
  • 1 teaspoon chopped fresh rosemary or ½ teaspoon dried rosemary
  • 1 ounce fresh chopped mint
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 slider buns or 8 mini buns for smaller bites

Instructions

  • For the chutney: Combine all ingredients in a nonreactive saucepan, such as stainless steel, and cook over low heat until all ingredients have broken down and formed a thick sauce, about 1 hour. I use a potato masher to press on the tomato mixture about three times during the cooking process, just to combine the ingredients better. Bring to room temperature or refrigerate before serving. Chutney may be stored in the refrigerator for up to two weeks.
  • For the Burgers: Combine ground lamb, rosemary, mint, salt and pepper in a small bowl and mix with your hands until blended.
  • Shape into 8 small slider burgers just over 2 ounces each. Grill or pan sear to desired doneness. about 5 minutes per side, or until meat thermometer reaches 160.
  • Place each lamb burger on a bun. Top with tomato-ginger chutney and serve.

Notes

If you double this recipe to make more sliders, you don’t need to double to chutney recipe, you’ll have plenty to top 8 little sliders.
Use your hands to mix lamb patties. A spoon or other large utensil will simply smash the ingredients together and will cause the burgers to become too dense and mushy in texture.
Toasted burger buns always add another layer of flavor and crunch. Whether you’re grilling these ground lamb burgers, or pan searing them, slather the inside of each bun with butter. A couple of minutes before the burgers are done, place them, buttered side down, in a hot pan, or on the grates of the hot grill. Watch them closely and toast them until golden brown.
If using dried rosemary, crush it with your hands before adding it to the ground beef. Crushing any dried herb helps to release the oils which in turn released flavor into the dish.

Nutrition

Calories: 354kcal | Carbohydrates: 34g | Protein: 13g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 332mg | Potassium: 345mg | Fiber: 3g | Sugar: 17g | Vitamin A: 776IU | Vitamin C: 11mg | Calcium: 63mg | Iron: 2mg

Lamb Sliders with Mint and Tomato Chutney…It’s What’s for Dinner.

New Mexico Pork Posole (Pozole)

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This New Mexico Pork Posole Recipe is a must have for your Southwestern recipe collection. Hearty with hominy and chunks of tender pork, it’s earthy rich and satisfying comfort food with a flavor that’s pure Southwestern bliss.

And if you love the flavors of the Southwest as much as we do, take a look at this recipe for Green Chile Pork Stew. Heart and full of warming spices.

New Mexico Pork Pozole served with blue corn chips.

What Is Pork Posole?

Pozole (or Posole) simply translates to “hominy”. And pork pozole is a traditional soup or stew from Southwestern Cuisine. Hominy, is the backbone of this soup and pronounced “puh-soh-lay”. It’s a savory, hearty, rather soupy stew that is traditionally made with pork and chile peppers.

Why New Mexico Style Matters

My first experience of New Mexico pork posole dates back to the 1970’s, when upon a visit to Taos, New Mexico, a waiter urged me to try this hearty New Mexico style stew, clueing me in that it was their specialty. I’ve been hooked ever since.

  • Simple With Ingredients: Authentic New Mexico Pozole is a pork and red or green chile-based stew that is served as a hearty soup. Keeping the ingredients simple, it prioritizes New Mexico green chiles and the rich flavor of New Mexico red chile powder.
  • New Mexico Peppers: New Mexico is renowned for its chile peppers, especially those grown in the celebrated Hatch Valley. Much like Napa Valley wines, the unique soil and climate create an exceptional product. If you've ever lived in or visited New Mexico, you know how deeply these chile peppers are woven into the state's culture and heritage. They're also the true backbone of this recipe.
  • Blue Corn Tortilla Chips: In New Mexico, blue corn tortillas and chips is a connection to culture. With their unique earthy flavor and their distinctive color, the grain has been cultivated for thousands of years in the Southwest. These chips are a traditional topping for New Mexico Posole. I love this article, What Is Blue Corn, Tradition and Taste, about the rich cultural history of

Let’s get started.

Ingredients You’ll Need

Ingredients to make New Mexico Style Pork Pozole.
  • Posole: Frozen posole is preferred because it doesn’t have to be soaked ahead of time. Simply thaw and add it to the posole. You can use dried posole, (nixtamalimized corn) found on the Mexican food aisle at the grocery store, but plan ahead to soak it overnight.
  • New Mexico Roasted Green Chile Peppers, roasted, tops and seed pods removed, and charred skin removed with your hands. (don’t rinse those roasted peppers, you’re washing some of that smoky flavor down the drain).
  • Red Chile For Pozole: Chimayo chile powder is my preference, or any kind of New Mexico red chile powder. Ancho chile powder is a good choice here. You can also use Red Chile Sauce.
  • Pork Roast: Use a bone in pork shoulder roast, you’ll need to trim as much excess fat as possible when cutting the roast into chunks.
  • Dried Chile Pods: Are readily available on the Mexican aisle of your local grocer. If you can find New Mexico chile pods, all the better.

Tip: This recipe calls for 6 cloves of chopped garlic. Roast a head of garlic ahead of time. The caramelized flavor adds a complex layer of flavor to this recipe.

Ingredient Notes and Swaps

  • Chile Peppers: If you don’t have fresh chile peppers, use two 4-ounce cans of roasted chopped Hatch Chile peppers found on the Mexican food aisle of your local market. Or roast 3 – 4 large poblano peppers, remove skins and seed pods and chop.
  • Dried Chile Pods: Dried Guajillo, a dried mirasol pepper, is readily found and very commonly used in Mexican recipes. Dried ancho chile peppers are a good substitute here. Have fun and experiment with dried pasilla, cascabel, or New Mexico dried chile peppers.

Step by Step Instructions, It’s Easy

Browning pork in a dutch oven to make posole recipe with pork
Adding ingredients to dutch oven to make new mexico posole recipe
  1. Step 1, Brown The Pork: Use a 7 quart Dutch oven to make this a one pot meal. Heat the pan stovetop over medium high heat. Once the pan is hot, add oil. When the oil is shimmering, add pork pieces. Brown on one side, turn and brown the other side. You’ll need to do this is steps so you don’t over-crowd the pork pieces. Over-crowding the pork will result in the pieces not searing and browning properly. Remove the pieces to a plate and then add the next few batches of cubed pork.
  2. Step 2: You’re ready to add the ingredients to the Dutch oven. Place all of the browned pork, the hominy, chopped onion, spices and bay leaf.

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

Adding spices and dried guijillo peppers to pork pozole ingredients in a dutch oven
  1. Step 3: Add the broth and dried chile peppers. Break the tops of the chile peppers off and shake out the seeds. Simply float them on top of the ingredients.

Pro Tip: Before placing the dried chile pods into the soup, place them in a dry hot skillet. Use a spatula to press them down. Toasting chile pods intensifies their flavor, releasing a smoky, fruity and rich flavor. Which will add an additional layer of flavor to the posole.

Easy Pork Posole Recipe
  1. Step 4: Simmer on stove-top for 2 – 3 hours, or until pork and hominy are tender.

How To Serve It

Remove the dried chile pods and bay leaves. Grab your favorite soup bowls and add a big scoop of pork posole. Offer a variety of toppings to pass at the table. You can also include blue corn chips, toasted blue corn tortillas or warmed flour tortillas.

Pro Tip: Once you remove the chile pods from the soup, place them into a grinder or food chopper, along with ¼ cup of the broth. Grind to a smooth consistency and return to the soup for a deeper chile flavor.

Tips for Success

  • Season the pork well, and on all sides, with salt and freshly ground pepper before searing. Salt draws out moisture and will aid in the browning process, as well as seasoning.
  • Don’t crowd the pork when searing. If the piece of meat are too close together, they’ll create moisture which will result in a steaming effect rather than browning.
  • Don’t skimp on toppings. The crunch of fresh vegetables is what makes this pork posole a special treat.

Pork Posole Toppings

Pozole is never complete without an array of toppings with various flavors and textures. Aside from traditional topping of blue corn tortilla chips, here are some welcome additions.

  • Shredded, thin sliced cabbage
  • Raw chopped sweet onion
  • Sliced radishes
  • Chopped avocado
  • Salsa
  • Fresh chopped tomatoes
  • Chopped cilantro
  • Lime wedges for squeezing

Make Ahead, Storing and Freezing

  • Make Ahead: You can make this posole recipe up to five days in advance. Keep it in the refrigerator and then reheat stovetop. Its best to wait until the day of serving to prepare the fresh toppings.
  • Once cooked, store in an air-tight container in the refrigerator. It makes great leftovers and will keep for 3 – 4 days. Reheat in a pan stove-top or in the microwave.
  • Freezing: Once posole has cooled, place in air-tight freezer friendly containers. I like to use freezer zip-lock style bags. Once filled and standing up, you can squeeze the air of them and lay them flat in the freezer to optimize freezer space.
  • Reheating: If frozen, allow the posole to thaw in the refrigerator overnight. To reheat, the 50% power feature on your microwave oven is your best friend. Just spoon a portion of the posole into a bowl, and cook in 30 second increment at 50% power until hot enough. You can also reheat stovetop in a saucepan.

Resources: Where To Buy New Mexico Chiles and Chile Powder

  • Chiles: For fresh/frozen Hatch chile peppers, New Mexico red chile powders, and New Mexico dried chile pods, take a look at the Hatch Chile Store. I’ve ordered from them and have been very pleased with the product quality and delivery service.
  • Blue Corn Tortillas: Some Whole Foods locations carry Masienda Blue Corn Tortillas. Or you can order them directly from the source as Masienda. Blue corn tortilla chips are widely available on the snack aisle at local grocers.
  • Posole: I highly recommend ordering Posole Prepared Hominy from Rancho Gordo. Rancho Gordo is such a quality source for all things “dried”.
  • Chimayo Chile Powder: My choice when cooking with New Mexico Chile Powders lies with Chimayo Chile Powder. Highly sought after and with an exquisite copper red color and a bold flavor, it simply can’t be beat. This chile powder from the Chimayo, New Mexico area in Northern New Mexico is a sweet, medium heat chile. It's my chile powder of preference for my recipes, and I'm lucky to live close enough to the village of Chimayo to purchase it in locally. To read more about this highly prized chile, I like this article from The Chimayo Chile Brothers. You can order it from them, or I like to purchase from the  Trading Post next to El Santuatio de Chimayo.

FAQ’s

What’s the difference between posole and pozole?

Pozole with a “z” is the proper spelling in Mexico. While posole with an “s” is a more common spelling in New Mexico and the Southwestern United States.

Can I make this This Recipe in the Slow-Cooker?

Yes. Pork pozole can easily be made in a crock-pot. You’ll find the instructions in the recipe card.

Are hominy and posole the same thing?

Hominy which is canned, is soaked in an alkaline bath and is soft and ready to cook. Dried posole must be soaked overnight and cooked much longer. The texture is chewy and the flavor sweeter.

How Do I Keep Posole's hominy from getting mushy in storage?

Please know that once Pozole is frozen, and once thawed, the hominy may lose it’s firm texture and become a bit mushy. If you do plan on freezing any leftovers, you can slightly undercook the hominy to a chewy state, rather than soft. It will still be edible and will freeze better.

New Mexico Pork Posole Recipe

New Mexico Pork Posole topped with sliced radishes and grated cheese.

I wouldn’t think of celebrating the Fall season without a steamy bowl of this New Mexico posole recipe. And did you know pozole is often served Christmas Eve in Mexico? Served with tamales and a Southwestern Salad, it’s a festive meal.

No matter how you serve it, naked, or with toppings, you’re going to love every bite.

More New Mexico Recipe

I frequently visit our neighbors to the South and have fallen in love with their unique cuisine. Below are some New Mexico specialties you don’t want to miss.

And if you’re soup lovers like us, don’t miss my Soup Category. You’ll find lots of great recipes, including the most popular on my site for New Mexico Colorado Green Chili.

And if you're looking to learn more about Colorado and New Mexico Chile Peppers and how to use them, don't miss my article on Chile vs Chili … Know The Difference.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

New Mexico Pork Posole topped with sliced radishes and grated cheese.
Print Recipe
5 from 4 votes

New Mexico Pork Posole (Pozole)

Keeping this pork posole recipe simple and savory, you can pass chopped tomato, onions, cilantro, jalapenos and lime wedges at the table to add an array of fresh flavors to finish.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course Pork
Cuisine: Southwestern
Diet: Gluten Free
Servings: 10
Calories: 272kcal
Author: Lea Ann Brown

Ingredients

  • 3 pounds pork shoulder Butt roast visible chunks of fat removed, and cut into bite sized pieces. You will end up with about 1 ½ – 2 pounds of pork.
  • 6 cloves garlic roasted and chopped, or raw chopped
  • Salt and pepper
  • 1 onion diced
  • 6 cups chicken stock or water
  • 1 bay leaf
  • 1 ½ Tablespoons Mexican oregano dried
  • 1 teaspoon New Mexico Red Chile Powder or Ancho
  • 2 teaspoons ground cumin
  • 1 pinch ground cloves
  • 2 dried red chile pods Guajillo are easily found
  • ½ pound frozen posole Or 30 ounces canned hominy, or two cups dried hominy soaked over night with enough water to cover by 2 inches.
  • 2 cups Hatch Green Chile roasted, peeled, coarse chopped. About 8 – 10 peppers.

Instructions

  • If using dried posole, soak overnight in enough water to cover by two inches. If using frozen hominy you don't need to soak overnight.
  • Cut pork roast into large bite sized chunks. Remove excess fat as you cut.
  • Heat a 6 – 7 quart soup pot, or Dutch oven over medium high heat. Once the pot is hot, add the oil. Once the oil is shimmering, add pieces of pork. Don't over-crowd and sear in batches. Searing both sides. As you sear, remove the pork to a plate and continue with remaining pieces of pork.
  • Add all of the browned pork back into the soup pot. Add remaining ingredients. Add more water or broth if needed to cover all the ingredients.
  • Bring to a boil, turn down heat to a simmer and cover with a lid, leaving lid ajar.
  • Cook on low for 2 – 3 hours or until pork and posole are tender. If using canned Hominy, add the drained hominy once the pork is tender. Simmer for another 15 minutes.
  • Remove chile pods and bay leaf. Place cooked chile pods into a grinder or food chopper, along with ¼ cup of the broth. Grind to a smooth consistency and return to the soup.
  • Ladle the posole into bowls. Pass with the cilantro, onion, jalapeño, chopped tomatoes or even some thin sliced cabbage, and lime wedges at the table. Serve with warm warm flour tortillas, or toasted blue corn tortillas, or blue corn chips.

Notes

  • For this easy pork posole recipe, I’ve used dried hominy. You can use canned drained hominy. Just add the pork mixture and the hominy to the crockpot and let it simmer on low or until flavors are married. 
  • I’ve used a pork shoulder BUTT for this recipe. A fattier pork roast, which means more flavor. 
  • You can use a pork loin roast, a less fattier roast to avoid this step. Don’t worry, you’ll still have plenty of delicious pork flavor.
Tips for Success:
  • Season the pork well, and on all sides, with salt and freshly ground pepper before searing. Salt draws out moisture and will aid in the browning process, as well as seasoning.
  • Don’t crowd the pork when searing. If the piece of meat are too close together, they’ll create moisture which will result in a steaming effect rather than browning.
  • Don’t skimp on toppings. The crunch of fresh vegetables is what makes this pork posole a special treat.
New Mexico Pork Posole in the Slow Cooker: 
This recipe can easily be made in the crock-pot. Follow the instructions for browning the pork, then place all ingredients into the slow cooker.  Cook on low for 6 – 8 hours or until pork and hominy are tender.
 

Nutrition

Calories: 272kcal | Carbohydrates: 14g | Protein: 35g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 90mg | Sodium: 457mg | Potassium: 706mg | Fiber: 3g | Sugar: 5g | Vitamin A: 83IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg

New Mexico Pork Posole … It’s whats for dinner