Read reviews (11)
Rate recipe
My family named this spicy soup after our state moniker, “New Mexico, Land of Enchantment.” We usually make it around Christmas when we have lots of family over…and we never have leftovers. —Suzanne Caldwell Artesia, New Mexico
This recipe is:
Contest Winning
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1-1/3 cups) equals 430 calories, 29 g fat (9 g saturated fat), 94 mg cholesterol, 1,266 mg sodium, 14 g carbohydrate, 3 g fiber, 27 g protein.
Originally published as Land of Enchantment Posole in Taste of Home February/March 2007, p31
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Dec. 31, 2012 by CapHorning
This is the Posole I remember when I lived in Taos, NM 40 years ago. I tend to use bouillon cubes instead of broth, unless I have fresh. I really like to use fresh CHICKEN broth (or cubes). Additionally I use fresh chilis and or Anaheim chilies(instead of canned chilis) but add late to the cooking process so they don't 'disappear'. It sounds like I'm changing up the recipe but back then we used what we had and the spices for this recipe are spot on. My wife hates hominy but loves this soup especially with lots of garnish (but we substitute jicama for the radish).
Reviewed on Dec. 08, 2012 by GLORIAMOUNT
Good recipe! I did add 1 - 8 oz. can of tomato sauce, and used low sodium beef broth, plus omitted the salt to make is lower in sodium.
Reviewed on Mar. 05, 2012 by MarlaB
Our family loved this posole from the first time I made it! I double the recipe and I leave out the cayenne pepper-just a personal preference. We love to garnish with onions, cilantro and thinly sliced fried corn tortilla strips~so delicious!
Reviewed on Jan. 23, 2012 by califdreamin@nemont.net
We loved this! The only thing I changed was using the granulated beef boulion rather than the broth, and making it a second time with the liquid boxed broth, it was actually better with the granuals. I did used an extra can of hominy because I had it. Also...it's definitely better after a day or two.
Reviewed on Oct. 17, 2011 by slbros
Really good, easy recipe. The whole family loved it!
Reviewed on Sep. 29, 2011 by Malinrose
I leave out the chips and add onion, radishes, and lettuce on the side. It's how my host mom from Mexico made it. :)
Reviewed on Feb. 20, 2011 by badkitty
I get so many requests for this that I am quadrupling it now, using 6 pounds of meat and still it is always gone! Has become a tradition in our family, thank you so much!
Reviewed on Nov. 21, 2010 by kumplocke
loved it!
Reviewed on Aug. 13, 2010 by Tiffany Quintana
My husband is Mexican and when I first made this I was a little hesitant. Was it authentic? Well, honestly, I have no idea but we both LOVE it. I could make a double batch once a week and we wouldn't tire of it. We always crush handfuls of tortilla chips over the top or pour the soup over the chips. FANTASTIC!
Reviewed on Nov. 06, 2008 by Terri Hilton
This soup is so delicious. I first tried when the recipe came out in the soup issue of TOH. Easy easy and I modified the chilis because we can't take the "hot". So I only add one can of the green chilis and no jalapenos and it's just perfect. Made it for my grown son who HATES cilantro. Now he can eat his weight in it and he isn't a soup person. Made it for some of my husband's mexican employees. They all loved it. Said it tasted just like home and that they didn't want it any spicier than I made it. That in their culture, they added spice individually to taste. Interesting. Anyway, thanks a million for a true winner. I've probably made this 20 times in the past year and will undoubtedly make it many many more.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013