New Mexico Posole

New Mexico Posole

This is a traditional dish here in New Mexico reserved for special occasions. 

Course Main Course
Cuisine Mexican, New Mexico
Cook Time 5 hours
Servings 12 2 cup servings
Author Jeanne Rogers - Flo's Kitchen Blog


  • 2 to 3 lb pork butt or shoulder roast including broth
  • 1 to 2 tbsp Tony Chachere's Creole Seasoning
  • 2 lb frozen posole thawed
  • 1 onion chopped
  • 4 garlic cloves diced
  • 1 can red enchilada sauce
  • 2 tbsp Chicken Better than Bouillon Paste or equivalent bouillon cubes
  • water to cover Posole about 1 inch over
  • 1 cup shredded cabbage


  1. Day 1: Completely dry pork roast. Season well on all sides with Tony Chachere's. Place in large Slow Cooker and cook for 4 hours or until done. 

  2. Use part of the roast for dinner. Cut up remaining roast when cooled. Reserve broth in a separate container. 

  3. Day 2: Rinse and drain Posole and place in large (12 quart) slow cooker.

  4. Add 1-3 tsp Tony Chachere's seasoning. The onion, garlic, red enchilada sauce, bouillon, leftover pork broth and enough water to cover Posole by about 1 inch. 

  5. Cook on high for 4 hours.

  6. After 4 hours, add pork and cabbage. Cook another hour or so until Posole is tender and just starts to break open. 

  7. Serve hot, garnished if you like with fresh cilantro, sliced radishes and fresh limes.

Recipe Notes

If you can't find Posole, substitute canned hominy. Cook all ingredients in slow cooker for 3-4 hours on high.