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A soup bowl containing New Mexico Pork Blue Corn Posole garnished with cilantro. There is a spoon in the bowl and a small bowl with cilantro at the top right of the picture.

New Mexico Pork Blue Corn Posole Recipe

Grace Stewart
Enjoy a rich savory New Mexican Pork Posole with flavorful blue corn! Posole is traditionally served around around Christmas and New Year's. However you can savor a bowl of this comfort food made with beautiful blue corn posole anytime!
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Prep Time 20 minutes
Cook Time 4 hours 10 minutes
Overnight soaking of blue corn 8 hours
Total Time 12 hours 30 minutes
Course Main Course
Cuisine New Mexican
Servings 8 people
Calories 92 kcal

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.
    A large pot containing soaked blue corn posole which has bloomed covered with water. There is a blue spoon with some of the blue corn posole in the foreground.

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.
    Pieces of pork shoulder browned in a large pot.
  • Add the blue corn posole, chile pods, seasonings, and broth to the pot.
    A large pot containing posole, seasonings, and red chile peppers. There is a red measuring cup containing chicken broth poised over 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.
    A large pot containing posole, pork seasoned broth, minced onion and garlic, red chile peppers, and red chile sauce.
  • By now your pork should be fall apart tender and your stew hearty and delicious and ready for you to enjoy!
    A large pot containing pork posole in a seasoned broth with red chiles.

Notes

Please note that the nutrition information is an approximation only.  The nutrition calculator does not include info on the blue corn posole, red chile pods and red chile sauce.  Please accept my apologies for any inconvenience this may cause. 
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!

Nutrition

Calories: 92kcalCarbohydrates: 3gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 23mgSodium: 660mgPotassium: 251mgFiber: 0.5gSugar: 0.3gVitamin A: 302IUVitamin C: 1mgCalcium: 19mgIron: 1mg
Keyword hominy, pork stew, posole
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