Hominy corn slow-simmered with pork shoulder, red chile and oregano; finished with cabbage, lime and radish. A Christmas Eve fixture in Northern New Mexico.

Pre-Columbian in origin, posole came north from Mexico into the Pueblo and Spanish kitchens of the Rio Grande Valley centuries ago. Northern New Mexico's version uses dried hominy (chicos) and red chile as the base; the dish anchors Christmas Eve and New Year's tables across Santa Fe households and shows up on every traditional restaurant menu.

Where to eat Posole in Santa Fe

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Make it at home

Serves 63 hrEasy

Ingredients

  • 2 lbs pork shoulder, cut into 1-inch cubes
  • 2 cups dried white hominy (or 4 cups canned)
  • 8 dried New Mexico red chile pods
  • 1 white onion, diced
  • 6 cloves garlic, chopped
  • 1 tablespoon dried Mexican oregano
  • Salt
  • For garnish: shredded cabbage, sliced radish, lime wedges, dried oregano

Method

  1. If using dried hominy, soak overnight in water; drain and simmer in fresh water 90 minutes until tender.
  2. Toast red chiles in a dry pan 30 seconds, then steep in hot water 20 minutes; blend smooth, strain.
  3. Brown pork in a large pot, add onion and garlic, saute 5 minutes.
  4. Add hominy, red chile puree, oregano and enough water to cover; simmer 90 minutes until pork shreds.
  5. Adjust salt; serve in deep bowls with cabbage, radish and lime on the side.

Editor tip. Make posole the day before; it deepens overnight and reheats clean.