New Mexico Green Chile Posole • I am New Mexico

New Mexico Green Chile Posole

If you like posole, but would like to add a little flavor of the green chile to one of the most amazing New Mexico dishes, then this is the perfect recipe for you. Although I’m a fan of red chile posole, I’m also a really big fan of green chile, so I cannot disregard the great flavors involved in this dish.


  • 1 large onion, chopped
  • 1 pound pork chunks
  • 3 cloves garlic, minced
  • 6 cups water
  • 2 cups roasted and peeled New Mexico Green Chile, chopped
  • 2 cups pozole blanco (white hominy)**
  • 1 tablespoon salt or so, to taste
  • 1 teaspoon roasted garlic powder
  • 1 teaspoon roasted onion powder

 **Need to Use Pressure Cooker to soften. 

In a soup pot sauté onion and garlic for a few minutes until wilted. Add the pork and garlic and fry for a few minutes until lightly browned.

Add garlic, sauté until soft, 4 minutes. Add water, cook, stirring and scraping up browned bits with a wooden spoon. Place pork  and other ingredients into the pressure cooker.

Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook until meat is tender, about 1 Hour 15 minutes. Remove from heat, vent pressure, and remove the lid. Skim fat if any.

Serves 6 to 8


Related Posts