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Instant Pot Red Chile Posole Feature Image

Red Chile Posole

Tamara Andersen
Classic New Mexican red chile posole... Yum!
4.67 from 6 votes
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Main Dishes
Cuisine Mexican, New Mexican
Servings 8 servings
Calories 398 kcal


  • 2 pounds boneless pork loin, chops, tenderloin, roast, cubed
  • 1 tablespoon canola oil
  • 1 large onion yellow or red, chopped
  • 2 teaspoons cumin to taste
  • 3 cloves garlic minced (or more to taste)
  • 6 cups good quality chicken broth
  • 1 32 ounce package frozen corn posole, such as Bueno
  • 1 cup water
  • ½ cup Chimayo red chile powder (see notes)
  • 1 tablespoon Mexican oregano
  • sea salt and ground pepper to taste
  • Garnishes:
  • avocado
  • lime wedges
  • cilantro
  • green onions chopped
  • Mexican oregano


  • Add oil to a large pan (dutch oven). Bring to medium high heat. Add pork cubes, onion, cumin, and garlic. Sauté until pork is nicely browned. Meanwhile, in a second large pot (won’t need a lid), cover posole with water and bring to a boil. Add broth to pork, and bring to a simmer. Mix red chile and water, then add to the pork and broth mixture. Add the oregano. Stir well, and cover the pot. Keep the pot at a low simmer. You will need to check periodically, as covered pots have a tendency to boil over.
  • The posole needs to cook about an hour (until tender but not mushy.) When it is done, remove from the heat and drain. I prefer to cook the posole separately so that it doesn’t absorb all the liquid in the pot with the pork. If you’ve substituted canned hominy for the frozen, you will skip this step. You will want to rinse the canned hominy to remove the starch. If you’ve purchased dry posole, follow the instructions on the package to re-hydrate.
  • At this point, the pork should be somewhat tender. However, I prefer to cook the pork for at least 2 hours on the stove, or several hours in a slow cooker. I add the posole about 30 minutes prior to serving to keep it from slurping up the delicious red chile broth.
  • When I am pressed for time, I use my pressure cooker. The pork and onions can be browned on the stove, broth and red chile added, then pressurize on high for about 45 minutes. Depressurize, add the cooked or canned posolé, return to a boil, and then serve.
  • The posolé is delicious served with avocado, lime wedges, cilantro, Mexican oregano, and chopped green onion. I usually make a double batch and freeze the leftovers for a second meal. Yum!


I probably use more red chile, but I add to taste. Proceed cautiously, as you don't want to get it too spicy!
We exercise restraint and portion control at Andersen casa. If you typically eat large portions, this may suit 6 rather than 8. Macros do not include garnishes!


Calories: 398kcalCarbohydrates: 26gProtein: 36gFat: 8g
Keyword New Mexican red chile posole, posole recipes, red chile posole
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