Mexican Posole


Mexican Posole

Kay Ulibarri – Christ the Rock, Farmington, N.M.
Course Main Course
Cuisine Mexican
Servings 10


  • 1 package dried or frozen posole (hominy)
  • water to cover
  • 2 medium onions
  • 4 whole garlic cloves crushed
  • 2 lbs lean pork cubes
  • red chile powdered or frozen to taste


  • Cover posole with water; bring to boil.
  • Pour water off; continue process until water is clear.
  • Cook posole in water until corn pops, about 2 hours for dried and 30-45 minutes for frozen.
  • Add remaining ingredients; simmer 2 hours or until meat is tender. Add water to prevent scorching.


Posole is the traditional Christmas Eve meal, eaten after viewing or participating in the neighborhood "Posadas" - a reenactment of Mary and Joseph going from door to door, looking for a place to stay.