New Mexico Posole

Keeping the stew 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.


- Pork shoulder Butt roast - Garlic - Salt and pepper - Onion - Chicken stock or water - Bay leaf - Mexican oregano - New Mexico Red Chile Powder or Ancho

The ingredients are kept simple with flavor, allowing the pork to soak up flavor from the green chile peppers and traditional Southwestern seasonings.

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.


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.


 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.


Simmer on stove-top for 2 – 3 hours, or until pork and hominy are tender.


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