New Mexico Posole Recipe (Pork Pozole Verde) is a must have recipe for your Southwestern collection. Keeping this pork posole recipe simple with flavor, you can pass chopped tomato, onions, cilantro, jalapenos and lime wedges at the table to add an array of fresh flavors to finish.
What is Posole ( Pozole )?
Pozole or Posole, which meals “hominy” is a traditional soup or stew from Mexican Cuisine. Hominy, is the backbone of this Mexican soup (pronounced puh-soh-lay). Pozole, a savory, hearty, rather soupy stew that is traditionally made with pork and green chiles.
About This Recipe and Why It Works
My first bowl of New Mexican pork pozole dates back to the 1970’s, when upon a visit to Taos, New Mexico, a waiter urged me to try this hearty stew, clueing me in that it was their specialty. I’ve been hooked ever since.
Hearty with hominy and chunks of tender pork, this New Mexico Pozole Recipe, pork pozole verde (as it appeared on the menu) is earthy rich and satisfying comfort food with a flavor that’s pure Southwestern bliss.
The ingredients are kept simple with flavor, allowing the pork to soak up flavor from the green chile peppers and traditional Southwestern seasonings.
Personalize your posole by adding fresh garnishes at the table which adds lively flavors and color.
Let’s take a look at this posole recipe with pork.
- Sweet Onion
- Posole: Use either dried posole, or frozen posole.
- Spices: Bay leaves, Mexican oregano, New Mexico Red Chile Powder, cumin and ground cloves.
- Garlic: Roast a head of garlic ahead of time. The caramelized flavor adds a complex layer of flavor to the posole.
- 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)
- Pork Roast, cut into cubes
- Dried Chile Pods
- Chicken Broth
Ingredient Notes and Swaps
- 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, found on the Mexican food aisle at the grocery store, but plan ahead to soak the dried posole overnight.
- Hominy: Can I use canned hominy for posole? Yes, Purchase one 25 ounce can of hominy, drained, for this recipe. Do I drain hominy for pozole? Yes. Drain and rinse please.
- Chile Peppers: If you don’t have fresh chile peppers, use 2 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.
- Roasted Garlic: If you don’t want to take time to roast a head of garlic, simply dice fresh garlic.
- New Mexico Chile Powder: Chimayo chile powder is my preference, or any kind of New Mexico red chile powder. Ancho chile powder is a good choice here.
- Pork Roast: If you use a bone in or boneless pork shoulder roast, you’ll need to trim as much excess fat as possible when cutting the roast into chunks. To make things easier, you can purchase a pork loin roast, which has less fat.
- 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.
- Broth: If you don’t have broth on hand, use water. The seasonings and the pork will add beautiful flavor to the water.
- Ham Hock: When I have one, I have also added a ham hock to the recipe. It adds a bit of smoky flavor. Once the posole is done, remove, shred the meat from the bone and add back into the posole.
Pro Tip: This recipe calls for removing the dried chile pods when ready to serve the posole. Take the time to place those chiles in a small grinder, along with 1/4 cup of the broth. Blend them until smooth and return to the soup for additional chile flavor.
How to make this recipe
- Step 1, Brown The Pork: Use a 7 quart Dutch oven to make this a one pot pork posole verde. 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.
- 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.
- 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.
- Step 4: Simmer on stove-top for 2 – 3 hours, or until pork and hominy are tender.
How to eat pozole
Just grab your favorite soup bowls and add a big scoop of posole. Offer a variety of toppings to pass at the table.
- Shredded, thin sliced cabbage
- Raw chopped sweet onion
- Sliced radishes
- Chopped avocado
- Fresh chopped tomatoes
- Chopped cilantro
- Lime wedges for squeezing
Tips and Notes
Pozole with a “z” is the proper spelling in Mexico. While posole with an “s” is a more common spelling north of the border.
Yes. Pork pozole verde can easily be made in a crock-pot. You’ll find the instructions in the recipe card.
Yes, again, you’ll find instructions in the recipe card.
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.
Absolutely yes! It freezes very well. Just store in an air tight container. It will keep in freezer for 2 – 3 months.
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.
New Mexico Posole Recipe With Pork
I wouldn’t think of celebrating the Fall season without a steamy bowl of pork pozole verde soup. And posole is often served Christmas Eve in Mexico. Served with tamales and a Southwestern Salad, it’s a festive meal.
I hope you give this New Mexico Posole recipe 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.
More Mexican Soup Recipes
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 Hatch Green Chili.
If you’re chile pepper crazed like us, don’t miss my post on Hatch Green Chile Recipes.
New Mexico Posole Recipe with Pork (Pork Pozole Verde)
- 3 pounds pork shoulder Butt roast visible chunks of fat removed, and cut into bite sized pieces. You will end up with about 1 1/2 – 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 1/2 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
- 1/2 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.
- 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. If you want to take the time. Place cooked chile pods into a grinder, along with 1/4 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 flour tortillas.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 flour tortillas.
- 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.
- Using the saute function, sear the pork pieces in the Instant Pot or sear stove-top. Again, do this in batches as to not over-crowd the pork. Set browned pork aside.
- If using dried posole, soak 2 cups posole overnight with enough water to cover by 2 inches. Add the posole to the Instant Pot along with the water it was soaked in.
- Close and lock the lid of the pressure cooker. Cook for 15 minutes at high pressure.
- If using frozen posole, skip this step and proceed with recipe.
- Add the pork pieces, bay leaves, dry Guajillo chilies, oregano, cumin powder, garlic, and salt.
- Close and lock the lid of the pressure cooker and cook at high pressure for 10 minutes.
- When the 10 minutes is up, natural release for 25 minutes. Once the 25 minutes is up, press the release valve to finish the steam release. Open only if the pressure indicator has gone down.
- Find and discard the bay leaf. Find the Guajillo chilies and remove them.
- In a small chopper puree the dried chiles and two spoons of hominy into a paste. Add the paste to the pressure cooker. This step will thicken the soup.
- Add the Roasted Hatch or Pueblo Chiles. You can also use canned chiles if you don’t have access to roasted fresh chile.
- Simmer the contents of the pressure cooker uncovered for 5-10 minutes or until the desired thickness is reached.
New Mexico Posole Recipe (Pork Pozole Verde) … It’s whats for dinner
Mary Slanker says
It was one of the best meals I’ve ever made. Will definitely be on my monthly meal rotation 🙂 can’t wait to try your other recipes. Please visit us: https://www.texasgrassfedbeef.com/
Pure AMBROSIA when made with Hatch, NM green chiles, which I found in a local grocery store here in Palm Springs, CA! I bought two big bags, then grilled, peeled, and froze them. Nice and spicy warm/hot in this recipe.
Chris David says
Classic! Sometimes a like to put some tangy coleslaw on top! mmm… Thanks for posting!!
John / Kitchen Riffs says
Love this dish — so flavorful. I like making it with Hatch chile peppers that I’ve roasted and frozen. Your version looks terrific — thanks.
Lea Ann Brown says
Hi John! Love that you have a stash of Hatch. 🙂
How would you make this with dried hominy?
Simply beautifully captured shots…lovely!
Lea Ann says
Thanks so much Kalyan.