New Mexico Pork Posole Recipe

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

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.

Course Main Course Pork

Cuisine Southwestern

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 340kcal

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. 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.

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