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Total Time

Prep: 15 min. + standing Cook: 65 min.


8 servings (2-1/2 quarts)

This spicy stew-like soup is traditionally served in New Mexico at holiday time to celebrate life's blessings, but it's good any time of year.
Posole Recipe photo by Taste of Home


  • 4 dried ancho chiles
  • 4 dried guajillo or pasilla chiles
  • 2 tablespoons canola oil, divided
  • 1-1/2 cups boiling water
  • 2 pounds boneless pork, cut into 1-inch cubes
  • 1/2 cup chopped onion
  • 4 garlic cloves, minced
  • 3 cups chicken broth
  • 2 cans (29 ounces each) hominy, rinsed and drained
  • 1-1/2 teaspoons dried Mexican oregano
  • 1 teaspoon salt
  • Optional toppings: Lime wedges, sliced radishes, diced avocado and sliced red onion


  1. In a Dutch oven, saute chiles in 1 tablespoon oil over medium heat until heated through, 1-2 minutes, pressing with a spatula (do not brown). Using a slotted spoon, transfer chiles to a bowl; add boiling water. Soak until softened, about 20 minutes. Remove stems and seeds, reserving water.
  2. In the Dutch oven, brown pork in remaining 1 tablespoon oil in batches, sauteing onion and garlic with the last batch of pork. Return pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 30 minutes.
  3. Transfer chiles and soaking liquid to a blender; cover and process until smooth. Strain through a fine strainer, reserving pulp and discarding skins. Add pulp to pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. If desired, serve with toppings of your choice.
<B>Editor's Note:</b> When handling chilies, disposable gloves are recommended. Avoid touching your face.

Nutrition Facts

1-1/4 cups: 333 calories, 11g fat (3g saturated fat), 68mg cholesterol, 1588mg sodium, 29g carbohydrate (1g sugars, 8g fiber), 27g protein.

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