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New Mexico Red Chile Posole

Posole is a traditional New Mexican Style dish - but often times it is not quite made in the traditional way.

With our New Mexico Posole - and Delicious Red Chile Sauce, this becomes a delicious and traditional Red Chile Posole Dish.

As you prepare to make this recipe - keep in mind that it takes 24 hours of soaking, and several hours of simmering.

This recipe was modified from IAmNM.


  • 1 ½ pounds dried posole
  • 1 Jar Fresh Red Chile Sauce
  • 2 pounds fresh pork belly, cut into 11/2 inch cubes
  • 2 pounds pork shoulder, not too lean, cut in 2-inch chunks
  • Salt and pepper
  • 2 cloves garlic (chopped) (approximately 1/4 cup)
  • 2 cups finely diced white onion



  1. Soak posole for 24 hours. Transfer to large soup pot.
  2. Cover with water and bring to a boil.
  3. Let simmer briskly for 1 hour.
  4. Season pork belly and pork shoulder generously with salt and pepper.
  5. After posole has cooked 1 hour, add pork shoulder, pork belly, onion, bay leaf, garlic, and cumin.
  6. Add enough water to cover by 2 inches, then return to a brisk simmer.
  7. While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and posole grains have softened and burst.
  8. Skim fat from surface of broth.
  9. Stir in 1-2 cups red chile sauce and simmer for 10 minutes.
  10. Taste and correct seasoning.


Before you make this recipe, make sure to pick up the essential ingredients on our website. 

- Fresh Red Chile Sauce 

- New Mexico Dried Posole


P.S. Click Here to Download the Printable Version of the Recipe. 

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