New Mexico Pork and Green Chile Posole

A traditional New Mexico posole' with pork and green chile #posole #pork

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After a brief week of warmer weather, winter returned and so did the desire for comfort food.  Upon the request of a visiting friend, I made this New Mexico pork and green chile posole.  This posole, like most posole dishes, is hearty, spicy and warms you through and through.  It’s made with pork shoulder and roasted green chile, and served with warm corn tortillas.  The only problem with this posole is making sure you have enough, because everyone is going to want seconds!

If you are unfamiliar with posole, click on the following link. What is posole?

Pork and Green Chile Posole

A traditional New Mexico pork and green chile posole #posole #pork @mjskitchen

A traditional New Mexico posole' with pork and green chile #posole #pork
Print or Save Recipe
Pork and Green Chile Posole Recipe
30 mins
1 hr 30 mins
Total Time
2 hrs

Posole is a traditional holiday dish here in New Mexico and can be made with red or green chile.  There are many, many posole recipes. This is how I make it.

"*" See Kitchen Notes for more information or links to special ingredients.

Course: Main Course, Soup
Cuisine: New Mexico
Yields: 6 servings
Recipe Author: MJ of MJ's Kitchen
  • 1 pound pork shoulder* trimmed of visible fat and cut into bite size pieces
  • 1 tsp. green chile spice blend* or salt/pepper/garlic powder
  • 2 Tbsp. olive oil or 1 Tbsp. olive oil and 1 Tbsp. bacon drippings
  • 6 cups water / stock*
  • 1 pound fresh or frozen posole*
  • 6 large garlic cloves, minced
  • 1 medium onion, chopped
  • ½ tsp. toasted cumin coriander blend*
  • 1 tsp. dried oregano, crushed
  • 1 cup mild roasted New Mexico green chile, chopped
  • ½ - 1 cup medium to hot New Mexico green chile (amount depends on heat desired)
  • 1/2 tsp. salt or to taste
  • 1 tsp. black pepper
  • Warmed flour or corn tortillas one to two per person
  1. Cut the pork into bite size pieces and transfer to a large bowl. Sprinkle with green chile spice blend. Toss to coat the pork pieces. Refrigerate for at least 30 minutes.

  2. Chop the onion and the garlic.
  3. Heat a large soup pot over medium heat.
  4. Heat the oil. When hot, add the pork, onion and garlic. Increase the heat to medium high to brown the meat.  Cook and stir for 2 minutes.

  5. Reduce the heat to medium.  Add the water/stock. Bring to a boil. Add the rest of the ingredients, except for the chile and salt.

  6. Reduce to a simmer. Cook for 45 minutes to an hour or until the pork is just at "pull apart tender".

  7. Add the green chile and more water if you think it needs it. Stir occasionally.

  8. Cook for another 30 minutes or until the posole has popped and is tender.  Be careful not to over stir the posole.  With too much stirring you can break it apart and end up with little pieces of posole.
  9. Taste. Add more salt if needed.

  10. Remove from heat and scoop into soup bowls.. Serve with warmed tortillas.

Kitchen Notes

Pork - Pork shoulder or pork butt is best because it gets nice and tender when cooked with the posole. Pork loin tends to dry out and get tough. However, you could use the loin if you use canned hominy since you won't be heating the hominy rather than cooking it. 


Cumin / Coriander Spice Mix


Liquid - The pork and posole add quite a bit of flavor to this dish, so using just water yields a very tasty stew. However, two cups of chicken stock never hurts.


Posole - Fresh or frozen? Both yield the same result and take about the same amount of time to cook. If you use dry posole, soak it overnight, then cook for 2 hours instead of 1. If you can't get posole in your area, substitute with canned hominy. See the next note on how to change the recipe if using hominy.


Using hominy - Follow the recipe above through step 6.  Once you add the liquid, simmer for 45 minutes to an hour until the pork is tender.  Then, in Step 7, drain the hominy and add the hominy with the green chile and cook about 20 minutes.  Remove from heat and let the stew rest for an hour if possible. This allows the flavors to meld.


Amount of Chile - We like a lot of green chile in this dish, so in order to keep it from being too hot, I use 1 cup of mild then add spicier chile to provide the heat and even more green chile flavor. So knowing your chile always helps you know how much to add. Adjust amount accordingly.



A traditional New Mexico posole' with pork and green chile #posole #pork


Did you like this New Mexico Pork and Green chile Posole?  If so, then try out these other posole recipes on MJ’s Kitchen.

Chorizo, Mushroom and Posole (Hominy) Soup

Posole with Italian Sausage and Kale

Green Chile Chicken Posole



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46 Responses to “New Mexico Pork and Green Chile Posole”

  1. Zena Thomas December 1, 2017 at 9:34 am #

    MJ- it’s your friend from Los Alamos again. I hope you have been well. I live in LA, NM half the year and on the gulf coast of FL the other half. I usually pack a huge box of NM spices and Chile to bring east but forgot to bring dried posole this time…ouch! This means I will have to use canned hominy for the first time in this recipe. I am assuming that I drain & rinse the hominy before using, right? What size can or amount of hominy is needed? Also, only cook this dish 20 minutes with the hominy? Will the Pork be tender/done in 20 minutes?

    I love, love love all of your recipes. When are you going to publish a cookbook so I can order it for all my kids?

    Thanks for your help. I will look for your response. Zena

    • mj December 1, 2017 at 10:58 am #

      Well hello there Zena! Hope things are good in Florida! Glad you did make it back to New Mexico for a little while at least. Thanks for the questions on the Posole recipe! I’m having to reenter my recipe due to one of my plug-ins becoming extinct. So it’s giving the chance to tweak them a bit, but also opens up for introducing errors. Based on your questions I have edited the recipe to where I think it is clearer now. Yes, you do drain the hominy and, after the meat cooks in the stock for 45 – 60 minutes, you add the hominy with the green chile. Please take a look at the revised recipe and let me know if there is still confusion. Also, let me know how this turns out with hominy. I’ve never made it with hominy so I’m curious.

      A cookbook…well there is a discussion going on now as to whether or not I’m going to do one not that I am fully retired. YAY!! I’d love to but it is a lot of work but then as Bobby says, not as much work as this website. Ha Ha So, if it happens, you’ll be the first to know! Thanks for the motivation! Hope you and your family have a very wonderful holiday season!!!!!

      • Zena Thomas December 1, 2017 at 2:31 pm #

        Thanks MJ. I will be making the posole in a few days and will let you know how it turns out. I’ve not used canned hominy before so I am hoping it will be okay. Nobody like mush. 😬. Best of luck if you decide to do a cookbook. I’m an excellent proofreader. if you need one, I would be the first to volunteer. 👍 Happy Holidays to you and yours. Zena

        • mj December 2, 2017 at 10:49 am #

          Great! I made a casserole once with canned hominy and it turned out fine. Just don’t cook too long and don’t stir too much. 🙂 A Happy Holiday to you and yours as well.

    • Susan December 20, 2017 at 6:05 pm #

      I’m not sure where you are on the FL gulf coast, but I have found posole at a local Mexican market in Fort Walton Beach. Being from NM, I miss the food and ingredients. I’ve been able to find everything except green chile and good flour tortillas at Mexican markets here and in Orlando. You can also order it from a couple of websites that specialize in NM food

      • mj December 20, 2017 at 9:02 pm #

        Susan, I’m not in Florida. I live in New Mexico, so as you know – all New Mexico products are easily available here. There are also many and many most NM companies selling on line. I have a lot of readers that order from them. In fact, in case you’re interesting in some frozen green chile, The Hatch Chile Store is offering free shipping now until Christmas Eve. That’s a good deal! Thanks so much for your comment!

  2. Tamara Andersen March 16, 2017 at 8:48 am #

    I think this post came out when my kids were visiting from Las Cruces! I saw it when I went to see the corn tortillas, and had to stop by. I’m out of green chile! It’s very sad… Evan said “Mom, I could have brought you some.” Duh! I wish I’d have mentioned it. Your stew looks fabulous, and makes me a bit homesick for New Mexico!

    • mj March 19, 2017 at 6:52 pm #

      Oh no! You should just make a package of green chile a standard for when the kids visit. 🙂 Every time I go see my BILs I have to take them some green chile. Hope you had a great visit with the kids. Probably wanted to come back to NM with them, didn’t you? 🙂

  3. Asmita March 13, 2017 at 9:12 am #

    Hi MJ,
    This looks so comforting and delicious! I have heard of this dish but never tried it. Glad you have shared the recipe and will definitely be bookmarking this one:)

    • mj March 13, 2017 at 9:37 am #

      Thanks so much Asmita!

  4. Helene D'Souza March 12, 2017 at 11:56 pm #

    The seasoning alone made me drool at the thought of your posole MJ. I have never heard of it before but that’s my kind of food! We usually don’t have pork very frequently, however I think a comforting bowl of this would make me happy when the weather is cold outside.

    • mj March 13, 2017 at 9:36 am #

      Thanks so much Helene! One of the things I love about posole is that it is so versatile. It goes well with pork, chicken, beef or just vegetables. The flavor is so unique and delicious. Wish you could try it.

  5. Vicki Bensinger March 11, 2017 at 3:10 pm #

    I’ve never had this before but I bet it’s delicious! You always create the best spicy dishes. I’m certain I’d have to take a pepcid before eating something like this or a tum after. However, I’m sure I’d love it going down either way!

    • mj March 13, 2017 at 9:22 am #

      Thanks so much Vicki! Thank goodness for pepcid. 🙂 Actually, you can control the spiciness with the type of chile. Mild chile has the spiciness of bell pepper but a better flavor.

  6. Anne@ASaladForAllSeasons March 9, 2017 at 8:46 am #

    MJ, this looks soooooo good! I bet that pork is so tender. I will definitely look for posole to try this out. They are calling for snow here in Maryland this weekend! I think your beautiful posole would certainly help me to stay warm!

    • mj March 11, 2017 at 10:37 am #

      Thanks so much Anne! Because I used the pork shoulder, it really was tender. SNOW!?!?! We’re going to be in the 70’s this weekend. If it were snowing, I would definitely be cooking up another pot this. 🙂 Stay warm my dear!

  7. Sissi March 8, 2017 at 6:21 am #

    I feel so smug thinking “I’m already familiar with posole!” 😉 All this thanks to you! I still have a small amount of posole left and since, judging from what I read and see, I might be the friend who asked you for a pork & posole dish, so I should put this new posole dish on my to do list!

    • mj March 11, 2017 at 10:34 am #

      You still have some left! Perfect! Save it for some of your summer chiles. You’ll love this. 🙂 Thanks Darlin!

  8. ChgoJohn March 7, 2017 at 8:30 pm #

    This recipe really interests me, MJ. I’ve been meaning to give posole a try but the various forms of corn required stymied me. You must have read my mind because that link you included cleared up my confusion. Living here, I’ve a number of Mexican groceries in which to shop. I know that I’ve seen canned hominy but haven’t seen frozen nor dried posole. Well, it’s not like i’ve been looking for it, either. I will now, though. Winter still has a few cold days up its sleeve, to be sure, and your posole would be a great meal for one of those days. Thanks for sharing another of your fantastic recipes. I’ll let you know how I do. 🙂

    • mj March 11, 2017 at 10:33 am #

      Thanks so much John! Posole is new to people outside Mexico and the southwest. We can find it in all forms. You may be able to find the dried posole in the “ethnic” aisle of your grocers or in a Mexican grocer. Of course, nowadays, you can buy it online, like you can buy anything online. 🙂

  9. Katerina March 6, 2017 at 6:28 am #

    Things are much warmer than last month here, but at nights it is still quite chilly! I think this posole would be a great dinner! Pinned!

    • mj March 6, 2017 at 3:49 pm #

      Thanks Katerina and I appreciate your pinning it!

  10. Easyfoodsmith March 6, 2017 at 4:11 am #

    Looks like a very hearty dish and those flavors sound amazing. And I love how I get to learn something new from you. This time it is the posole. On first look I thought it was kind of chick pea.

    • mj March 6, 2017 at 3:48 pm #

      So glad to have introduced you to something new! Posole isn’t anything like chickpea so I hope you get a chance to try it sometime. Thanks!

  11. Karen (Back Road Journal) March 5, 2017 at 10:50 am #

    I haven’t made pozole in a couple of years…you are lucky to have the availability of pozole, I have to use hominy. Have you ever used tomatillos when making the green version? I’ve used them as well as ground pepitas before.

    • mj March 5, 2017 at 8:08 pm #

      No I haven’t use tomatillos nor pepitas in my posole. I believe that is more of the Mexican way of making pozole. This recipe is more of a New Mexican posole. I’ll have to check out the Mexican version. Thanks Karen!

  12. Liz March 4, 2017 at 3:57 pm #

    I’ve never had posole, but you’ve made me very hungry via your photos, description, and recipe! I will see if I can find posole at any of my markets. I think Bil would love this if I made a toned down version 🙂

    • mj March 5, 2017 at 8:06 pm #

      Thanks Liz! Posole will provide a nice new taste for you and Bill!

  13. Evelyne CulturEatz March 1, 2017 at 12:54 pm #

    Oh MJ that really does look incrdibly comforting. Finding posole here could be a bit more of a challenge, one worth takign one though. Here the weather is all over the place from 1 day to the next. I am in Celcius, between last Sat afternoon and Sun morning there was a 30C difference, that is just nuts.

    • mj March 2, 2017 at 10:40 am #

      30C difference…that is nuts! But we’re getting much the same. The husband went walking in a T-shirt last week and now we’re back to winter coats. UGH!!! Oh well, there’s always posole to keep us warm. 🙂 Thanks Evelyne!

  14. Abbe@This is How I Cook February 28, 2017 at 9:35 pm #

    I do love posole! You are right it is perfect for a cold day. Got cold up here too! After I finsh the gumbo just might have to do a pot of this!

    • mj March 2, 2017 at 10:37 am #

      Thanks Abbe! We’ll be making our gumbo this weekend. Yours made me quite hungry!

  15. Nads February 28, 2017 at 2:12 pm #

    Another great addition to your posole recipe collection. I have tried all of your posoles and love them all. It’s turned really warm here so I probably won’t be trying it right away. Plus my fellow posole lover isn’t around to share it. I definitely will be making at some point though. Your pictures make my mouth water. YUM!! Maybe I won’t wait after all.

    • mj March 2, 2017 at 10:36 am #

      Thanks Sweetie!! I know how much you love posole. I think the posole lovers of your family would enjoy this one as well. 🙂

  16. Yi February 28, 2017 at 12:38 pm #

    This posole looks so delicious and inviting! Love the sound of chile spice you created. Although the weather has been holding up relatively well here in NYC, I can never refuse a heart warming dish like this.

    • mj March 2, 2017 at 10:35 am #

      Thanks so much Yi! Sounds like it’s colder in the SW than in the northeast …. for a change. 🙂

  17. John/Kitchen Riffs February 28, 2017 at 10:09 am #

    Love posole — neat ingredient. And it blends so well with pork and green chilies! This is a dynamite dish — my kind of food. 🙂 Thanks!

    • mj March 2, 2017 at 10:35 am #

      It is a great ingredient isn’t it? Thanks!

  18. Debra Eliotseats February 28, 2017 at 9:41 am #

    Love the green chile but I just have never been a hominy fan. This looks delicious, though!!!!

    • mj March 2, 2017 at 10:34 am #

      Personally, I’ve never been a canned hominy fan either, but I love fresh/frozen posole! I find a huge different. Thanks Debra!

  19. Deb|EastofEdenCooking February 28, 2017 at 7:39 am #

    Comfort food at it’s finest! Although the pounding rain and wind is giving us a break from the winter storms, the cold evenings cry out for a bowl of this wonderful posole.

    • mj March 2, 2017 at 10:34 am #

      Thanks so much Deb! You guys are certainly getting the type of weather that calls for comfort food!

  20. Judy Purcell February 28, 2017 at 6:43 am #

    My husband is not a fan of hominy, but I think this could win him over — he loves green chile and pork! It’s supposed to snow here today and this is just the kind of hearty meal that makes winter more bearable. Great recipe, MJ.

    • mj March 2, 2017 at 10:32 am #

      Thanks Judy! Personally, I’m not a fan of canned hominy but I love frozen/fresh posole. I can’t believe winter returned. Boo! 🙂

  21. Angie@Angie's Recipes February 27, 2017 at 10:15 pm #

    Posole is new to me, but you can hardly go wrong with the combo of pork and chile. YUM!

    • mj March 2, 2017 at 10:32 am #

      I think posole is mainly a southwestern US and Central America product. Those regions have been very dependent on corn and corn products, so there have been many creative ways of enjoying it. Thanks!

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