House of Nash Eats · by Amy Nash★ 5.0 (1)
New Mexican Posole
NUTRITION · PER SERVING240M COOK
CAL 28%·PRO 50%
CARBS 67G48% OF CAL
2G FIBER55G OTHER10G TOTAL SUGAR
FAT 21G33% OF CAL
7G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smoky, rich Mexican soup with chunks of pork and hominy in a chile-based broth. Warming and deeply flavorful for any time of year.
mainmexicansouppork🫕 dutch oven🍲 stockpot🥄 saucepan🍳 skillet🌀 blenderdairy freegluten free
View the full recipe on House of Nash Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 1/2 pounds dried hominy (soaked overnight in cold water)
- 10-12 dried red New Mexico chiles ((about 3-4 ounces))
- 2-3 pounds boneless pork shoulder (or pork butt, cut into 2-inch chunks)
- 1-2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 Tablespoons vegetable oil
- 1 large yellow onion (chopped)
- 6 cloves garlic (minced)
- 8 cups chicken broth
- 4 cups water
- 1 bay leaf
- 1 1/2 Tablespoons Mexican oregano
- Fresh cilantro leaves, diced white onion, and lime wedges (for serving)
At a glance
PER SERVING · TIME 240M
CAL 28%·PRO 50%
CARBS 67G48% OF CAL
2G FIBER55G OTHER10G TOTAL SUGAR
FAT 21G33% OF CAL
7G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 3h
- Sodium
- 1698mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 109mg
- Calcium
- 43mg
- Iron
- 15mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 1698MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.