Posole is a hearty soup made with meat, hominy & red chiles. It’s a very common in New Mexico, where it was a common dish among the Pueblo Indians residing along the Rio Grande.
This New Mexican Posole recipe is perfect for busy days with the help of canned enchilada sauce. Choose mild, medium or hot depending upon your preference. You can easily find enchilada sauce at your grocery store. However, for a more authentic New Mexican flavor I prefer to order the Red Chile Sauce from Cervantes in Albuquerque.
Easily found in grocery stores. 
Use 1 jar of this for more authentic New Mexican Flavor
Easy New Mexican Posole
Course: SoupsCuisine: New Mexican, MexicanDifficulty: Easy8
servings15
minutesIngredients
2 lbs pork shoulder or pork stew meat
1 tablespoon Olive or Avocado Oil
4, 15.5 oz cans of hominy, drained
1/2 teaspoon cayenne pepper
1 tablespoon Mexican Oregano
1 teaspoon salt
2 cans red enchilada sauce
1/2 cup chopped green chiles
4 cloves garlic, minced
1 yellow onion, diced
4 cups chicken broth
4-6 cups of water
- Toppings
Cilantro
Radish slices
Shredded red or green cabbage
Lime wedges
Directions
- Cut pork shoulder into small cubes. If using stew meat, if there are any large chunks, cut them into 1 inch chunks.
- Brown meat in a skillet on all sides in a tablespoon of oil. Remove meat, add a bit more oil in needed and sauté onion until soft. Add garlic and sauté one more minute.
- Add all ingredients to a crockpot, add water until all ingredients are covered by a couple inches.
- Cook on low for 7-8 hours.
- Serve with toppings.
