New Mexico posole (or pozole) is a traditional dish with deep cultural and historical roots in the American Southwest and Mexico. This hearty hominy stew is a staple in many New Mexican homes, especially during holidays and special occasions. Posole is more than just a meal—it’s a symbol of community, tradition, and comfort.
In this article, we will explore the history of posole, the key ingredients that make it unique, a step-by-step recipe, variations, and expert tips to ensure you create the best bowl of New Mexico posole. Whether you’re a seasoned cook or a beginner, this guide will help you prepare a flavorful, authentic dish.
The History of Posole
Origins in Mesoamerica
Posole traces its origins back to the Aztec and other indigenous civilizations of Mesoamerica. The dish was made with hominy (nixtamalized corn), a critical staple in the region. Ancient civilizations developed nixtamalization, a process that involves soaking corn in an alkaline solution to remove the hull, making it more digestible and nutritious.
Posole was not just food—it had cultural and religious significance. In some Aztec rituals, it was believed that posole was initially prepared with human flesh as an offering to the gods, later replaced with pork after the Spanish conquest. Today, posole remains an essential part of Mexican and New Mexican cuisine.
New Mexican Adaptation
When the Spanish colonized the Americas, they brought new ingredients like pork, which became a crucial element in the traditional posole recipe. Over time, the dish evolved in New Mexico, incorporating local chiles, spices, and cooking techniques that distinguished it from its Mexican counterpart.
New Mexican posole is typically red or green, depending on the type of chile used. It is a comforting dish enjoyed during Christmas, New Year’s, and other festive occasions.
Key Ingredients in New Mexico Posole
To make an authentic bowl of New Mexico posole, you will need the following key ingredients:
1. Hominy (Posole Corn)
Hominy is dried maize that has been treated with an alkali solution, making it tender and absorbent. In New Mexico, dried posole corn is preferred over canned hominy for a more authentic texture and flavor. It requires soaking overnight and slow cooking.
2. Pork
Pork shoulder or pork butt is traditionally used in posole, as it provides tender, flavorful meat that pairs well with hominy. Some variations use beef or chicken, but pork remains the most common choice.
3. New Mexico Chiles
New Mexican red or green chiles give posole its signature flavor. The red version is made with dried red chile pods, while the green version uses roasted fresh green chiles. These chiles provide a smoky, earthy, and slightly sweet heat to the dish.
4. Garlic and Onions
These aromatics form the base of the stew, enhancing its depth and richness.
5. Oregano and Cumin
Mexican oregano and cumin add a robust, earthy taste to balance the spiciness of the chiles.
6. Broth
A good-quality broth (pork or chicken) is essential for creating a rich, well-rounded stew.
7. Garnishes
Traditional garnishes include shredded cabbage, radishes, cilantro, lime wedges, avocado, and Mexican oregano.
Authentic New Mexico Posole Recipe
Ingredients
For the stew:
- 2 cups dried posole (hominy), soaked overnight
- 2 lbs pork shoulder, cut into chunks
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 6 cups pork or chicken broth
- 1 tbsp Mexican oregano
- 1 tsp cumin
- 2 tsp salt (or to taste)
- 1 tsp black pepper
- 6-8 dried New Mexico red chile pods (or 2 cups roasted green chiles, if making green posole)
- 1 tbsp apple cider vinegar (optional, enhances flavor)
For garnishes:
- Shredded cabbage
- Sliced radishes
- Chopped cilantro
- Lime wedges
- Diced avocado
- Crumbled queso fresco (optional)
Instructions
Step 1: Prepare the Hominy
- Rinse the dried posole corn under cold water.
- Place the hominy in a large pot, cover it with water, and let it soak overnight.
- Drain and rinse before cooking.
Step 2: Cook the Pork
- In a large stockpot, heat 2 tbsp of olive oil over medium-high heat.
- Add the pork chunks and sear them until browned on all sides (about 5 minutes). Remove and set aside.
Step 3: Sauté the Aromatics
- In the same pot, add the chopped onion and sauté until translucent (about 3 minutes).
- Stir in the minced garlic and cook for another minute.
Step 4: Add Hominy and Broth
- Return the pork to the pot.
- Add the soaked hominy, oregano, cumin, salt, and pepper.
- Pour in the broth and bring to a boil.
- Reduce heat, cover, and simmer for 2 to 3 hours, or until the hominy is tender and the pork is falling apart.
Step 5: Prepare the Red Chile Sauce (For Red Posole)
- Remove stems and seeds from the dried chile pods.
- Place them in a bowl of hot water and soak for 15-20 minutes until softened.
- Blend the softened chiles with a cup of soaking water until smooth.
- Strain the sauce through a sieve to remove any bits.
- Stir the chile sauce into the posole during the last 30 minutes of cooking.
Step 6: Serve and Garnish
- Ladle the posole into bowls.
- Top with shredded cabbage, sliced radishes, chopped cilantro, and a squeeze of lime.
- Serve with warm corn tortillas or crusty bread.
Variations of Posole
While the traditional New Mexico posole is made with pork and red or green chiles, there are many variations:
- Chicken Posole: Substitute pork with shredded chicken for a lighter version.
- Vegetarian Posole: Use vegetable broth and add beans, mushrooms, or squash instead of meat.
- Spicy Posole: Add extra chiles or a pinch of cayenne for more heat.
- White Posole: Made without chile sauce, focusing on the hominy and broth.
Expert Tips for the Best Posole
- Use dried hominy for a traditional texture and better absorption of flavors.
- Simmer low and slow to develop the best flavors and tenderize the meat.
- Adjust spice levels by adding more or fewer chiles to suit your preference.
- Prepare in advance—posole tastes even better the next day as flavors meld.
- Use quality broth to enhance the depth of flavor.
Conclusion
New Mexico posole is a rich, comforting stew with deep historical and cultural roots. Whether you prepare it with red or green chiles, this dish embodies the flavors of the Southwest. By following this guide, you can create an authentic, delicious bowl of posole that will impress your family and friends.
So gather your ingredients, take your time, and enjoy the process of making one of New Mexico’s most beloved dishes. Happy cooking!
