New Mexico Red Posole
Hominy is the secret. Mexican corn nuggets that make this dish.
Why this dish belongs to Southwest
Posole is the official Christmas Eve dish across New Mexico and northern Mexico — a thick stew of hominy (large white corn kernels treated with lime water) and pork or chicken, in a red chile broth. The dish predates Spanish colonization: hominy and chiles are pre-Columbian foods of the Pueblo and Aztec peoples. The Spanish added pork. The New Mexico version uses red chile (though green-posole exists too). Posole is served as the Sunday-after-church meal in many New Mexican families and as the Christmas Eve dinner before midnight Mass. Restaurants like Mary & Tito's (Albuquerque) and El Modelo (Albuquerque) serve excellent versions year-round. The dish's defining ingredient is the hominy — large kernel corn that's been soaked in calcium hydroxide (lime water) to remove the hull, called nixtamalization. The result is chewy, slightly nutty kernels that hold up to long simmering. Canned hominy works for weeknight versions; dried posole corn (which needs overnight soak + 4-hour simmer) is the traditional approach. This recipe uses canned for accessibility.
Method · 12 steps
- 1
Toast the dried chiles: heat a dry cast iron skillet over medium heat. Toast New Mexico red chiles and guajillos for 30 seconds per side until fragrant and pliable. Don't burn.
- 2
Place toasted chiles in a bowl, cover with 2 cups of boiling water, and steep 20 minutes until soft.
- 3
Drain (reserve soaking liquid). Blend chiles with 1 cup of soaking water and 1 cup of chicken stock until smooth. Strain through a fine sieve to remove skins.
- 4
Pat pork dry. Season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown pork in batches, 5 minutes per batch. Remove to a plate.
- 5
Lower heat to medium. Add diced onion to the pot and cook 8 minutes until soft.
- 6
Add minced garlic, cumin, Mexican oregano, and cloves. Cook 30 seconds.
- 7
Return browned pork. Add the chile paste, remaining 7 cups of chicken stock, and bay leaves. Bring to a simmer.
- 8
Cover partially and simmer over low heat for 90 minutes, until pork is fork-tender.
- 9
Add drained hominy. Simmer 30 minutes more — flavors meld and the broth thickens slightly.
- 10
Taste and adjust salt — chile and hominy can absorb a lot of salt. Discard bay leaves.
- 11
Set up the garnish bar: shredded cabbage, sliced radishes, diced onion, lime wedges, fresh oregano leaves.
- 12
Serve in deep bowls. Each diner adds their own toppings to taste. Serve with warm corn tortillas on the side.
Chef's notes
- →Toasting and blending dried chiles into a paste is what makes the difference between great and mediocre posole. Don't skip — using just chile powder gives flat flavor.
- →Canned hominy is fine for weeknight. For a more authentic version, use dried posole corn (Bueno Foods sells), soak overnight, simmer 4 hours, then use as you would canned.
- →Mexican oregano (citrusy, slightly fruity) is different from Mediterranean oregano (more floral). Mexican is correct for posole.
- →The garnishes are mandatory. Each bowl gets cabbage, radish, onion, oregano, lime — they cut the rich broth and add textural contrast.
- →Make ahead. Posole improves over 24 hours; the flavors integrate and deepen.
Storage
Refrigerate up to 5 days; freezes 3 months. Reheat slowly with stock if it thickens. Garnish at serving time only.
Frequently asked
- What's the difference between hominy and corn?
- Hominy is corn that's been treated with calcium hydroxide (lime water), a process called nixtamalization that removes the hull and changes the texture and flavor. Hominy kernels are larger, chewier, and slightly nuttier than regular corn. The technique is pre-Columbian — used by Pueblo peoples for centuries.
- Red posole vs green posole?
- Red posole uses dried red chiles (this recipe). Green posole uses fresh green chiles, often Hatch. Both are New Mexican; red is more common in northern New Mexico, green in central/southern. Both excellent.
- Can I use canned hominy or do I need dried?
- Canned works fine — much faster, almost as good. Dried hominy (soaked + simmered) has slightly more bite and corn flavor. For weeknight or first attempt, canned. For Christmas Eve dinner, dried.
- What goes alongside posole?
- The garnishes are key — cabbage, radish, onion, oregano, lime. Plus warm corn tortillas. Mexican beer (Pacifico) or tequila if making it festive. Sweet corn cake or tres leches for dessert.
- Why is posole the Christmas Eve dish?
- Tradition in northern New Mexico families: posole on Christmas Eve before midnight Mass, then more posole after Mass. The dish is a celebration food — substantial, social, kept warm for hours. Pueblo and Hispanic Catholic traditions blended this practice over centuries.
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