New Mexican Posole

Experience the bold and comforting flavors of the Southwest with this authentic New Mexican Posole recipe, a hearty and traditional stew that's perfect for any occasion. Featuring tender, slow-simmered pork shoulder, nutty dried hominy, and the smoky depth of dried New Mexican chilies, this dish is a celebration of rustic, slow-cooked perfection. Infused with garlic, cumin, and oregano, and topped with vibrant garnishes like fresh cilantro, lime wedges, and crisp radishes, this posole offers a dynamic blend of textures and zesty, satisfying flavors. Whether you're hosting a dinner party or cozying up on a chilly evening, this classic recipe is sure to become your new go-to comfort food. Perfect for fans of Southwestern cuisine, this dish is both a cultural staple and a soul-warming meal.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 cups dried hominy
• 2 pounds pork shoulder (cut into 1-inch cubes)
• 1 large yellow onion (chopped)
• 4 cloves garlic cloves (minced)
• 6 chilies dried red New Mexican chilies (stems and seeds removed)
• 1 teaspoon cumin powder
• 1 teaspoon oregano
• 8 cups chicken broth
• 2 teaspoons salt
• 0.5 teaspoon pepper
• 4 wedges lime wedges (for garnish)
• 0.25 cup fresh cilantro (chopped, for garnish)
• 1 cup shredded cabbage (optional)
• 0.25 cup radishes (thinly sliced, optional)

Directions

Step 1

Rinse the dried hominy under cold water and place in a large bowl. Cover with water and soak overnight, or for at least 8 hours. Drain before use.

Step 2

In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the cubed pork shoulder and sear until browned on all sides. Remove the pork and set aside.

Step 3

In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute.

Step 4

Add the dried red New Mexican chilies to the pot and toast lightly for 2 minutes, being careful not to burn them. Remove the toasted chilies and place them in a blender.

Step 5

Add 1 cup of chicken broth to the blender with the chilies and blend until smooth. Set aside the chili puree.

Step 6

In the pot, return the pork and add the drained hominy, cumin, oregano, salt, and pepper. Pour in the remaining chicken broth and bring to a boil.

Step 7

Reduce the heat to a simmer and stir in the chili puree. Cover the pot and let it simmer for 2.5 to 3 hours, stirring occasionally, until the pork is tender and the hominy is fully cooked and soft.

Step 8

Taste the posole and adjust the seasoning with additional salt or pepper if needed.

Step 9

Serve the posole hot in bowls, garnished with lime wedges, fresh cilantro, shredded cabbage, and sliced radishes if desired.

Nutrition Facts

Serving size	3660.8 grams (3660.8g)

Amount per serving	% Daily Value*
Calories	4174

Total Fat 200.20g	257%
Saturated Fat 66.20g	331%
Polyunsaturated Fat 0.00g
Cholesterol 635mg	212%
Sodium 9866mg	429%
Total Carbohydrate 387.90g	141%
Dietary Fiber 55.30g	198%
Total Sugars 40.80g
Protein 230.60g	461%

Vitamin D 0IU	0%
Calcium 489mg	38%
Iron 29mg	163%
Potassium 6973mg	148%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.1%

Protein: 21.6%

Carbs: 36.3%