This New Mexico Pork Posole Recipe (Pork Pozole Verde) is a must have 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.
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.
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). Posole, 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 Mexico 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.
For all of my posoles, I use frozen or dry posole. But if you don’t have access to these, you can most certainly use canned hominy. The flavor is different, the cook time is shorter, but you’ll still end up with a bowl of New Mexico flavors.
And speaking of New Mexico flavors … what makes this a New Mexico Posole Recipe? We’re using roasted Hatch green chile peppers, and New Mexico Red Chile Powder.
Let’s take a look at this pork posole recipe.
What’s In Posole? About The Ingredients.
- Sweet Onion
- Posole: Use either dried posole (nixtamalimized corn) , 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. Use a pork loin roast rather than a pork shoulder. It’s less fatty and easier to handle.
- 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.
- 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. You can also use Red Chile Sauce.
- 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.
How To Make New Mexico Pork Posole, It’s Easy
- 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.
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.
- 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 and Serve New Mexico Posole
Just grab your favorite soup bowls and add a big scoop of posole. Offer a variety of toppings to pass at the table. You can also include warmed flour or corn tortillas.
Pork Posole Toppings
- Shredded, thin sliced cabbage
- Raw chopped sweet onion
- Sliced radishes
- Chopped avocado
- Salsa
- Fresh chopped tomatoes
- Chopped cilantro
- Lime wedges for squeezing
Common Questions
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.
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.
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.
Make Ahead and Freezing Instructions
- 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.
- Freezing: Once posole has cooled, place in air-tight freezer friendly containers. I like to use freezer zip-lock style bags. While they’re standing up, you can squeeze the air of them and lay them flat in the freezer to optimize freezer space. Thaw in refrigerator overnight and reheat stove-top.
New Mexico Pork Posole Recipe
I wouldn’t think of celebrating the Fall season without a steamy bowl of this New Mexico posole recipe. And did you know posole is often served Christmas Eve in Mexico? Served with tamales and a Southwestern Salad, it’s a festive meal.
No matter how you serve this posole recipe, naked or with toppings, you’re going to love every bite.
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 New Mexico Hatch 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 Recipe
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. If you want to take the time. Place cooked chile pods into a grinder, 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 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.
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.
- 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.
Nutrition
New Mexico Pork Posole (Pork Pozole Verde) … It’s whats for dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
My parents have had a few run ins with the elk in the Smokies while hiking and doing their trail maintenance. I’ve only seen them at distance. You got some great shots!
You all need to load up and head to the high country … I can guarantee you some close encounters of the elk kind.
I suddenly have the urge to move to Colorado! Love that cabin and the idea to bring posole is a great one. The elk fight is reminding me that in Spain, corridas are going to be outlawed. I much rather since elks fighting that a man kill a bull, frankly!
Colorado is spectacular. I’ve never liked watching bull fights Joumana. Something very disturbing about the whole thing.
This is wonderful! The elk photos are amazing and I would love to be in the middle of that. I did do a double-take when I saw Elk Jam – yes, I pictured food and wrinkled up my nose at the thought. 🙂 I’d much prefer a bowl of that posole!!
The new digs are great! I will update my links.
You must be back home? Even though we’ve had warm temps, I’m in soup mode. 🙂
Home and a little overwhelmed – there’s nothing like being gone for nearly a month to make the job a little intense. Add in the other stuff that’s going on while trying to catch up . . . yeesh! I need soup for the comfort. 😉
I was also wondering about the jam. What a great vacation and your pictures are perfection. The soup aint bad either…:]
Thanks Norma .. I agree, soup ain’t bad. 🙂
Congrats on your move, Lea Ann. It sounds like your transition hasn’t been too painful. And your blog looks great! I visited my son at CU Boulder in the fall when he was a student there and we drove up to Estes Park for the day. I remember seeing all the elk. What a beautiful place.
Thanks Cathy, it was pretty darn painless. A couple of hiccups that were easily fixed. So far, so good.
I definitely thought for a minute that you had made jam out of the elk! Crazy that they get so close to people…
That posole looks like just the comfort food I love and need! Delicious!
And It’s amazing that we people get so close to them. Probably not so smart. Posole is one of my favorite soups and the first I make each Fall.
Your photos are beautiful! I love Colorado 😉
CONGRATS on dropping the wordpress.com. We are also on that path. So crazy confusing!!!
But I did see there is a redirect that you can purchase and your subscribers (I believe) transfer too. Here’s a bit more about how the redirect process works:
http://en.support.wordpress.com/site-redirect/
Good luck with your new site!
BTW: I resubscribed 😉
Thanks Yvette, always good to hear from you. And thanks for the redirect tip. Done. 🙂
Gorgeous animals. I wonder what it is that they have against dogs?? Last time we drove through Yellowstone, there was a moose jam. I couldn’t believe all the crazies actually chasing after this huge moose trying to get a picture.
We experienced many a Moose Jam in August on the other side of the park. And yes, people are crazy. I’m more afraid of Moose than Elk. Don’t know why.
Great pics! When we were in Estes the elk would come into the campgrounds and lick the left over food bits off the grill grates. It was amazing to be so close to critters that big.
Thanks Dave. Years ago when we were ten camping, that happened to us. I went to crawl out of the tent and realized our tent was surrounded by elk. And yes they were liking the grates.
That’s why I switched to a .com too….just easier! Looks like a fantastic trip, beautiful pictures! This is the 2nd Posole I have seen today and when that happens I always consider it a sign!
I’m pleased with the switch so far. Pretty painless .. a couple of aches and pains, but all minor.
Congrats on the move, Lea Ann. I don’t have the courage, but this looks great and you make it look easy!
Yep, you fooled me. I wondered what the heck elk jam was! 🙂
Great photos and good info about elks. Sounds like you got off lucky with your dogs.; they didn’t bark or anything. Smart dogs!
The cabin is beautiful and such a setting! Your Posole looks good too….
It was pretty painless Barbara. With the help from a few emails with Kathy from Wives with Knives, the courage came easier. As always, thanks for stopping by.
You can keep your Elk. I’m happy with the squirrels here.
Seriously tho, amazing photos and scenery. Just beautiful.
Oh, and the Posole looks ok. 🙂
Thanks Brian! I do think we’ll keep our elk. 🙂
I was thinking preserved elk meat and thinking ewwww – LOL. Glad you got past that big guy unharmed. Can a bicycle peddle faster than an elk? Yikes.
I’m not sure how fast an elk can run … glad I didn’t find out! 🙂 Thanks Susan!
Thanks for enabling comments! I was so ready to leave one last night it’s been hard to wait it out! I love this post. Your trip looks great. A number of years ago we stayed at some condos on the river coming up into the part entrance. It was really fun to be up there for more than a quick jaunt (which, for lucky us, it is quick). I almost jumped when seeing some of your photos hoping you have an incredible telephoto lens. Those elk look like they are about 4 feet away from you! Loved the photo with the cars and the posole especially. Was sad about the delayed color change this year. Rangers said they don’t know what is going on. Hope you are enjoying your new blog! Looks great.
Along the golf course, those elk are very close. No zoom at all. Pretty dumb on our part, but there was a crowd of about 30 of us. Seemed the bicyclist was his only aggrivation. The others are close but from the car. I was a little disappointed about the trees also. There were only a few yellow leaves. Still beautiful nonetheless. Thanks Toni!
I thought about the spreadable “jam” too. I haven’t been to Estes this year but the Elk are always a site. When we were there last year, the elk were smack dab in the city center.
I’ve already got a pot of pozole on the stove – it’s the season!
I’d really like to see your recipe. Mine is just kind of a simple throw together version. I made a Red Posole last year and loved it. Probably more official than my brothy version.
Looks like you had a great trip. Love the pictures, especially the very last one. Gorgeous!!
I asked my husband last week to make posole for us. We all like it soo much. He is the posole cook in the house.
Congratulations again on the new home for your blog!
Thanks Kirsten. I’m not sure my recipe is “real” posole … but we like this brothy version. As I said to Andrea, I made a red posole that was much more involved last year. Man was it good.
It’s true…I was thinking Elk Jam!? ha ha ha. What a sight…they are so regal 🙂 And of course, you know I want a big bowl of that posole, it sounds and looks delicious. And how much would I love staying it that cabin!
Do you have a button where I could subscribe to your rss feed??
I knew I had to clarify … us foodies have a one track mind! 🙂 Heather, the RSS Feed is “coming soon” Hopefully today.
I found my way over here and sure glad I did so I could hear about your fantastic trip. The scenery and your shots of it are amazing and the soup does indeed look like the perfect dish. I could easily live out there and may want to spend a few days in the mountains when we come. I’m typing this sitting outside of our RV on a cool morning on the Cumberland Plateau near Crossville, Tn. where we’ve been since Thursday. There’s something to be said for having a harem at mating time, but I sure wouldn’t want to try and keep a whole herd of women in line the rest of the time.
LOL Larry, why do you think those bull elk climb to the top of the mountain and feed above tundra in solitude the rest of the year??? You enjoy that RV. Our cabin had wireless, I really enjoyed having the service, even though we were in the wilderness.
First of all, congratulations on your move Lea Ann. I quickly signed up again for an email subscription. I bet I should change my link to you on my blog, come to think of it. My friend Cathy at Wives with Knives made the move several months ago. I admire you both for all of the hard work that must have been involved. Sounds a lot more complicated that wrapping a few cups and saucers in paper, putting them in a box, and calling the mover.
Those elk are amazingly beautiful to look at, but sound very aggressive and scary too, especially with your dogs. It’s nice to see someone else travels with food they made at home. Aren’t we smart (smile). Your soup looks like a perfect ending to an exciting elk jam day. You sure live in a pretty part of the world.
Sam
Thanks for the subscription and the comment Sam. Love your comparison to the cups and saucers … you bet it was alot harder. I’m still working on getting it perfect.
Beautiful photos! Wish I were there…I remember the elk by our cabin several years ago in Estes Park – way cool! The posole looks great too – of course. 🙂 Elk jam – Love it!
We had Moose Jam in August. I asked the rangers about Moose on the Estes side. He told me there were 7. The rest are on the Grand Lake side. Anyway, I was then obsessed with finding ONE of those 7 the rest of the trip…along with my bear sighting obsession, it kept me busy. 🙂