Warm up with a bowl of traditional New Mexico Posole! This recipe uses blue corn hominy for a richer, nuttier flavor and a firmer texture than white corn. Simmered with tender pork, garlic, and authentic red chiles, it’s a soul-warming stew that’s a staple in the Land of Enchantment.
Posole is a traditional savory New Mexican stew. It's often made with white corn posole (hominy), pork, and New Mexico chiles cooked until the pork is fall apart tender.
I picked up a bag of dried blue corn posole on a recent trip to Albuquerque, and was super excited to use the blue corn in this New Mexican posole recipe.
If you've never tried blue corn posole, I urge you to try it in this pork posole recipe!
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Why You Will LOVE This Recipe!
You will LOVE this New Mexico Pork Blue Corn Posole Recipe because:
- It's fun to cook with blue corn posole! The blue posole is stunning and is a very special ingredient to cook with.
- You will enjoy the aroma of this pork red chile posole which will fill your house when it's simmering.
- This traditional New Mexico posole features tender pork and a rich savory broth which will delight your taste buds!
- Making this flavorful dish is easy! There is a bit of prep, but it's mostly hands off simmering on the stove cooking.
So what are you waiting for? Let's make this delicious hearty stew!
🥘 Ingredients
Here are the ingredients that you will need for this classic New Mexican dish:
- Dried blue corn posole - I used Los Chileros brand which I have linked to here; you can sub white corn posole if you like
- Pork shoulder
- Red chile pods
- Oregano - can sub Mexican oregano
- Red chile powder
- Red chile sauce - make your own authentic sauce, or you can use a ready made sauce
- Salt
- Black pepper
- Chicken broth or chicken stock
- Fresh garlic cloves
- Onion
- Olive oil
- Cilantro - optional garnish
- Sour cream - optional
- Lime wedges - optional
You may not be able to find all of these ingredients at your local grocery stores. Therefore I have linked to Amazon and to Los Chileros for your convenience if you would like to order online.
These ingredients combine to give you an explosion of flavors that you and your family will love!
🔪 Instructions
First we need to prepare the dried blue corn posole.
Place the blue corn posole in a large pot and cover with enough water so that the level is at least 2" above the posole. Soak this overnight.
Drain the water from the posole. Now add 6 cups of fresh water and ½ ts of salt. Bring this to the boil, and then simmer for 2 hrs or until the kernels pop open. Drain again, and set aside.
Now we'll get to work on the stew!
Season the pork with ½ ts salt and ½ ts pepper. Add 1 tablespoon of olive oil to your large pot or Dutch oven on medium high heat. Then add the pork and sear it, about 3-4 minutes.
Add the chile pods, seasonings, and broth to the pot.
Now add the minced onion and garlic and the red chile sauce. Stir well and bring this to the boil. Lower to a simmer, and simmer covered for 2 hrs.
By now your pork should be fall apart tender and your stew hearty and delicious and ready for you to enjoy!
Suggestions For Serving
Serve your posole with Mexican sour crema, a squeeze of lime juice, and some cilantro. Of course you will also need some tortillas to accompany your posole!
If you'd like to enjoy a traditional New Mexican dessert as a sweet end to your meal, then be sure to try this Easy and Delicious New Mexican Panocha Recipe.
FAQ
New Mexicans traditionally serve posole around the holidays and for special occasions. A bowl of posole may be enjoyed on New Year's Day to welcome in the New Year and invite good luck and prosperity!
I worked up this recipe with dried hominy (blue corn posole) in mind, but you can certainly use canned hominy if you like! Just skip the part about preparing the dried blue corn posole.
Posole is the same as hominy. In addition, posole is also the name of a dish, whereas hominy only refers to the treated corn and is not a dish.
Some Other Great New Mexican Recipes You May Enjoy!
Here are some other great New Mexican recipes that you may enjoy:
- New Mexico Green Chile Stacked Chicken Enchiladas
- Homemade New Mexico Green Chile Sauce
- Easy Cheesy New Mexico Calabacitas
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Cheers!
Grace
New Mexico Pork Blue Corn Posole Recipe
Equipment
- large pot or Dutch oven
Ingredients
- 6 oz dried blue corn posole
- 1 lb pork shoulder cut into bite sized pieces
- 4 each red chile pods stemmed and deseeded
- 1 ts oregano
- 1 tablespoon red chile powder
- ½ cup red chile sauce
- 2 ts salt split - ½ ts used when preparing the posole, ½ ts used to season the pork prior to searing, and 1 ts added when cooking the stew
- 1.5 ts pepper split - ½ ts used to season the pork prior to searing, and 1 ts added when cooking the stew
- 4 cups chicken broth
- 5 cloves garlic minced
- 1 each onion chopped
- 1 tablespoon olive oil
Garnishes and Accompaniments
- lime wedges
- sour cream try Mexican sour crema it's so good!
- cilantro
Instructions
Preparing the Dried Blue Corn Posole
- Place the blue corn posole in a large pot and cover with enough water so that the level is at least 2" above the posole. Soak this overnight.
- Drain the water from the posole. Now add 6 cups of fresh water and ½ ts of salt. Bring this to the boil, and then simmer for 2 hrs or until the kernels pop open. Drain again, and set aside.
Preparing the Stew
- Season the pork with ½ ts salt and ½ ts pepper. Add 1 tablespoon of olive oil to your large pot or Dutch oven on medium high heat. Add the pork and sear it, about 3-4 minutes.
- Add the blue corn posole, chile pods, seasonings, and broth to the pot.
- Now add the minced onion and garlic and the red chile sauce. Stir well and bring this to the boil. Lower to a simmer, and simmer covered for 2 hrs.
- By now your pork should be fall apart tender and your stew hearty and delicious and ready for you to enjoy!
Grace
This posole takes time, but it's certainly worth it! Hearty and delicious, I love how the house is filled with the aroma of this dish cooking on the stove. Great recipe!