How to make it

  • Rinse posole several times to wash off lime. Place onion in large crock pot and fill with water, leaving enough room to add posole. Cook over med. heat for 30 mins., then add posole and cubed pork. Cook on high for several hours until posole has blossomed and until pork begins to fall apart and is tender. Add water as necessary to keep from scorching. Add red chile sauce, oregano, salt and pepper. Cook for another 15 mins. Serve garnished with chopped onions, chopped cilantro and quartered limes. Serve with fresh tortillas or corn bread.
  • If frozen posole is not available, you may use canned hominy.
  • Heat lard on med. heat. Stir in flour and cook until golden. Add chile powder and cook for an additiional minute. Gradually add water and stir constantly, making sure no lumps form. Add seasonings and simmer at low heat for 10 to 15 minutes (use Chimayo red, ground chile if you can possibly get it)

Reviews & Comments 7

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  • MorningFlower 3 years ago
    Mexicanfoodlover: you are incorrect and nullifies your traditional opinion given about that the tradional/authenticity of Bill Richardson's Pozole recipe. His recipe instructions follows as much as in any "original" in any recipe I seen in several in my collection from at least 25 recipe books. My cookbooks range from:
    Mexican, NM Mexican, Tex-Mex, and including the intriguing heritage of Native American cuisine.

    **Pozole** alternatively appropriate spelling is **posole** is a Mexican soup.

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    " It was excellent "
    greekgirrrl ate it and said...
    I used to live in Abq...loved it there and that was the only time I've eaten posole..gosh that was 10 years ago..thanks for a great recipe,,,you have my 5
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  • softshellcrab 10 years ago
    In NMexico, we spell it with an S. Give it a try. I think you'll like it.
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  • mexicanfoodlover 10 years ago
    With all due respect, pozole is spelled with a Z.
    Your POZOLE recipe sounds good, although very different from the traditional recipe but I'm
    willing to try it!
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  • rosemaryblue 10 years ago
    I love posole! If it is on the menu, I order it. I have made it several times. This recipe sounds wonderful with the red chile sauce. Thanks so much for posting.
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  • softshellcrab 10 years ago
    Well, when you live in New Mexico, you take frozen posole for granted, along with green chili and red chili puree. Makes it easy to have next to fresh Mexican food. Right now is fresh chili season and there's a whole lot of roasting going on. Smells divine. I have a few plants in my garden and roast green chilis over my gas burner on a piece of screen.
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  • decobabe 10 years ago
    I had no idea that there was frozen posole. I make it December 2oth every year from ingredients carted over the pond by friends!
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