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This New Mexican Posolé is a spicy, hearty, filling low carb stew filled with fiber and protein that tastes great and will make you feel fantastic.

New Mexican Posolé

New Mexican Posolé made with pork roast, hominy, chile sauce, and a rich and flavorful broth is a delicious Instant Pot or Slow Cooker soup.
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 servings
Calories 331kcal


  • 6 dried New Mexican red chile pods stemmed and seeded
  • 6 cloves garlic chopped
  • 1 medium onion chopped
  • 2 pound pork roast shoulder, butt or loin, trimmed of excess surface fat
  • 30 ounces hominy (2 15-oz cans), drained and rinsed
  • 8 cups chicken broth
  • 1 tablespoon salt or more to taste


  • Boil about 2 cups of water. Add your dried chiles (wear gloves!) that have had the stems and seeds removed to a large bowl. Cover with boiling water and weigh down with another plate to ensure they are fully submerged. Allow to soak for at least 30 minutes.
  • Transfer softened chiles along with 1 ½ cups of the soaking water and the chopped garlic to a blender. Process until smooth and set aside.
  • To cook in the crockpot: Cut the pork into bite sized pieces. In a large saute pan, cook the onion and pork on high heat, turning only once, for a total of about 8 minutes to brown. Transfer onion and pork to a slow cooker. Add chicken broth, hominy, salt, and ¼ - ¾ cup of the chile sauce to the slow cooker. If you are unsure about how spicy your sauce is, start out with a small amount. You can always add more. Cook on low 6-8 hours. Shred pork, if desired, before serving.
  •  To cook in the Instant Pot: Brown the whole roast along with the onion for 3-4 minutes on each side in order to get a nice sear. Add all 8 cups of the chicken broth, ¼ - ¾ cup of the chile sauce (again, less is more if it is super spicy), and the salt. Cook on high pressure for 90 minutes. You can slow or quick release the pressure (I usually do quick release because I'm in a hurry). Remove the meat and transfer it to a cutting board. When cool enough to handle, shred the meat, discard the fat, and add the meat back to the soup. Add hominy to the hot broth and allow everything to heat through before serving.  Add additional chile sauce and/or salt, to taste.
  • To serve, top with fresh cilantro, avocado, chopped radishes, shredded cheese, and additional chile sauce for extra spice.


Storage: Store in an airtight container in the refrigerator for several days or freeze in quart sized containers for longer storage.
If using the Instant Pot, you can cook the whole pork roast or cut the raw roast into bite sized pieces first and brown those. If you decide to brown the bite sized pieces of roast, brown them in small batches one one side only and do not flip. This will allow you to get a nice sear on the meat without over cooking it. Once browned, transfer to a plate. Then, you will only need to pressure cook the stew for about 20 minutes instead of the 90 minutes that would be needed to cook a whole roast.


Calories: 331kcal | Carbohydrates: 25g | Protein: 38g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 95mg | Sodium: 2874mg | Potassium: 877mg | Fiber: 4g | Sugar: 4g | Vitamin A: 132IU | Vitamin C: 24mg | Calcium: 50mg | Iron: 2mg