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Perhaps the most comforting of comfort food in the southwest is Posole, a stew of sorts with pork and hominy. It can be made with green chile or other spices, but here at La Posta and in Mesilla, New Mexico, Red Chile Posole is definitely what's on the menu! And so as these days get shorter and colder, here's OUR recipe for posole to warm you up! Enjoy!

This recipe features two steps, first you need to make Chile Colorado - or the red chile base - and then you mix the ingredients for the posole.

Chile  Colorado (Red Chile Sauce from Red Dried New Mexico Chile Pods)

12 pods Dried Red Chile
2 cups Water
1 tsp Salt
2 tbsp Lard or Vegetable Oil
1 tsp  Flour
3 cloves Minced Garlic

Wash chile pods, removing stems and seeds.  Bring chile pods and water to boil, reduce heat and allow to simmer 10 minutes or longer.  Pour red chile mixture into blender along with garlic and liquefy.  Strain sauce through colander or sieve into a bowl.  Heat lard (quite hot) in frying pan, then add flour and mix quickly until light brown – do not let flour mixture burn or stick.  Pour into chile sauce and stir until thickened. Add salt to taste.  Add more water if needed for thinner sauce.  Bring red chile to a boil and then simmer for about five minutes to blend flavors.

Pork (Carne) & Hominy

2 lbs. Lean Pork Loin Cut into bite size pieces
1 tsp Ground Oregeno
1 tsp Whole Oregeno
1 tsp Salt
1 tsp  Cumin
1 tsp Garlic Powder
1/2 cup Vegetable Oil
3 16 oz Cans of White Hominy
3 tsp Flour

Cook chopped pork in large pot with .5 cup of oil over medium heat until well done.  Drain majority of fat.  Add oregano, cumin, flour, garlic and salt and stir to mix.  Add Red chile sauce and continue to simmer over low heat,

In a large pot, cook Hominy with 1 Tbs. whole oregano in ½ gallon of water until it comes to a boil.  Add meat & red chile to hominy and simmer for at least 30 minutes.   You may add additional water and salt to make it as soupy and as tasty as you wish.

Garnish with chopped onions, whole oregano and limes.  Buen Provecho!   Serves: 6-8

Find more of our recipes in our collectible La Posta Cook Book, available online now!