A thick stew of hominy and pork, simmered for hours with red or green chile, onion, garlic and oregano. In New Mexico it is typically served on New Year's Eve.
Where to eat it: 6 restaurants across 2 cities.
Posole is the New Mexican form of pozole, a hominy stew known in Mesoamerica since the pre-Columbian era and common among the Pueblo peoples along the Rio Grande. The New Mexican stew is made with hominy and pork, or chicken, simmered for hours and combined with red or green chile, onion, garlic and oregano, and it is typically served on New Year's Eve. In Albuquerque, Indian Pueblo Kitchen lists a red chile beef bone posole and was voted Best Posole in the Best of the City Awards of Albuquerque the Magazine, Sadie's of New Mexico serves pork posole, and El Pinto serves it with Hatch red chile.
Tip from the editors. The garnish bowls are essential, not optional. Squeezing lime and adding raw onion at the table sharpens the long simmered stew.
Indian Pueblo Kitchen is inside the Indian Pueblo Cultural Center at 2401 12th Street NW, serving cuisine owned and operated by New Mexico's 19 Pueblos.
Why locals goLocated inside the Indian Pueblo Cultural Center, it is owned and operated by New Mexico's 19 Pueblos and features homemade stews, fresh breads and bakery items.
TipThe kitchen does not accept reservations, so just turn up: seating is first-come, first-served.
Sadie's of New Mexico serves New Mexican cuisine on Fourth Street NW, with big portions and a signature kick of heat, in a family owned room.
SignatureGreen Chile Chicken Birria Tacos, Stuffed sopapilla sliders
El Pinto opened in 1962 to serve one family's recipes at 10500 4th Street NW, and now bottles its own salsa and sauces for stores nationwide.
The Shed's red chile, grown out at the family farm and ground in-house, has anchored a Santa Fe lunch line since 1953. Sister room of La Choza.
SignatureRed chile enchiladas, Blue corn enchiladas, Mocha cake
Sister of The Shed, La Choza has plated Northern New Mexican on Alarid Street since 1983; voted #1 New Mexican by Santa Fe Reporter readers repeatedly.
SignatureCarne adovada burrito, Blue corn enchiladas, Green chile stew
On the Plaza since 1905, the Razatos family Plaza Cafe pours weekend brunch coffee for locals and tourists ordering blue corn pancakes and posole.
OrderBlue corn pancakes with pinon and house syrup
More cities are in research. Want posole covered somewhere specific? Tell us where you want to eat.
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