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2 c. posole, picked over for dirt or stones
1/4 c. vegetable oil
2 c. chopped onion
2 T. minced garlic
1 oz. New Mexico dried red chile pods, 4 or 5 pods,

  • stems and seeds removed
5 c. chicken broth
1/2 c. coarsely chopped cilantro
2 t. salt, or to taste

Put the posole in a 6-quart pot and cover with cold water by 3 inches. Bring to a boil, reduce the heat and simmer for 2 to 3 hours, adding water as needed, until the kernels have softened and begin to burst. Drain the posole and rinse well.

Heat the oil in a 6-quart pot and sauté the onions until golden. Add the garlic and sauté for 1 minute. Add the posole, dried chiles, broth and 1/2 of the cilantro. Bring to a boil. Reduce the heat and simmer for 30 minutes. Add the salt and continue cooking for 30 minutes. Stir in the remaining cilantro. Taste and adjust seasonings.

Serves 8 to 10

Optional seasonings: This recipe is a favorite of the school. However, there are a number of optional ingredients you could add. For festive occasions, diced pork or smoked pork bones are used to add substance and variety. Bowls of red or green chile sauce served on the side flavor the posole further. Omit the fresh cilantro and add 2 t. of dried Mexican oregano. 2 t. of azafran (Mexican saffron) can be added at the same time and gives the posole a lovely golden color and a wonderful aromatic flavor. Bay leaves, freshly ground coriander seed, chile caribe (crushed red chile), or fresh lime juice may be also added.

Traditional lime-soaked dried corn. Indigenous to New Mexico.
783 - White Posole - 1.0 lb. can - $9.00
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