Red Chile Posole

Posole recipe

Red Chile Posole

Perfect for a cold day or any time of year, the savory aroma of this traditional Mexican stew made with pork, hominy and New Mexico red chiles is sure to bring everyone to the table.  Easy to make, red chile Posole is a holiday favorite that satisfies the hardiest of appetites.  Posole is also a great make-ahead dish that can be served to guests or frozen to be enjoyed at a later time.

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5.0 from 1 reviews
Red Chile Posole
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Mexican
Serves: 12-16
  • 6 cups water
  • 1 cup low-sodium chicken broth
  • 1 cup beer
  • 1 onion, finely chopped
  • 2 tsp oregano
  • 4 crushed garlic cloves
  • 1 onion, finely chopped
  • 3-4 pound pork butt (Boston)
  • 4 15-oz cans white hominy, drained and rinsed
  • 8 oz Roadrunner Chile Company Gourmet Red Chile Cooking Sauce
  • Salt
  1. Add water, broth, beer, onion, oregano, and garlic to a large pot and bring to a boil.
  2. Add pork and simmer, covered, until pork is tender, about 4-6 hours.
  3. Remove roast from broth and skim and discard fat from top of broth.
  4. Remove meat and fat from bone, cut or pull the meat into bite-size pieces and return to the pot (discard fat and bones).
  5. Stir in the hominy and heat through. Red chile sauce may then be added directly to the posole or served separately so that individuals may add their preferred amount.
  6. Add salt to taste.
  7. Any leftovers can be frozen for future use!


  1. Sarah t says:

    Favorite food!!

  2. Comfort food at its best!