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New Mexico Red Chile Posole

A comforting bowl of traditional New Mexico posole made with tender pork, hominy, and rich red chile sauce, slow cooked until flavorful and hearty. Served with fresh garnishes and warm flour tortillas for the perfect comforting meal.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Posole
  • 1 lb pork stew meat
  • 1 tablespoon butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tablespoon Tropical Sazón seasoning
  • 24 oz red chile sauce frozen or Hatch Young Guns red chile
  • 1 large can hominy or frozen hominy
  • 2 cups chicken stock
  • 1 teaspoon Mexican oregano
Garnish
  • ½ cup diced white onion
  • ¼ cup chopped cilantro
  • Lime wedges
  • Sprinkle of Mexican oregano
For Serving
  • Warm flour tortillas
  • Butter optional for tortillas

Equipment

  • Crockpot slow cooker
  • Large skillet

Method
 

Brown the Pork
  1. In a large skillet over medium heat, melt the butter. Add the pork stew meat, diced onion, and Tropical Sazón seasoning. Lightly brown the pork and sauté the onions until softened.
Add the Garlic
  1. Stir in the minced garlic and cook briefly until fragrant.
  2. Note: The pork does not need to be fully cooked at this stage since it will continue cooking in the slow cooker.
Build the Posole
  1. Transfer the pork mixture to the slow cooker. Add the hominy, red chile sauce, chicken stock, and Mexican oregano.
Slow Cook
  1. Cook on high for 3–4 hours or low for about 6 hours, until the pork is tender and the flavors have blended together.
Garnish and Serve
  1. Ladle the hot posole into bowls and top with diced white onion, cilantro, a squeeze of fresh lime, and a sprinkle of Mexican oregano.
  2. Serve with warm flour tortillas on the side.

Notes

Frozen hominy works great if you want a slightly firmer texture.
Add extra red chile sauce if you prefer a deeper chile flavor.
For extra heat, stir in a pinch of additional red chile powder.
Tip: Warm tortillas in a skillet with a little garlic herb butter for an extra flavorful side.