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Land of Enchantment Posole Recipe

Land of Enchantment Posole 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
TOTAL TIME: Prep: 30 min. Cook: 1 hour YIELD:5 servings


  • 1-1/2 pounds pork stew meat, cut into 3/4-inch cubes
  • 1 large onion, chopped
  • 2 tablespoons canola oil
  • 2 garlic cloves, minced
  • 3 cups beef broth
  • 2 cans (15-1/2 ounces each) hominy, rinsed and drained
  • 2 cans (4 ounces each) chopped green chilies
  • 1 to 2 jalapeno peppers, seeded and chopped, optional
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup minced fresh cilantro
  • Tortilla strips, optional


  • 1. In a Dutch oven, cook pork and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, hominy, chilies, jalapeno if desired, salt, cumin, oregano, pepper and cayenne.
  • 2. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Stir in cilantro. Serve with tortilla strips if desired. Yield: 5 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1-1/3 cups: 430 calories, 29g fat (9g saturated fat), 94mg cholesterol, 1266mg sodium, 14g carbohydrate (2g sugars, 3g fiber), 27g protein.

Reviews for Land of Enchantment Posole

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wasoongu User ID: 1077273 234822
Reviewed Oct. 12, 2015

"YUM. Excellent with chicken breast and broth rather than pork."

bullelkrun User ID: 1762069 223671
Reviewed Mar. 27, 2015

"Excellent! Followed the recipe exactly. Provided this for a church function and got great reviews."

luvstocook User ID: 684315 217865
Reviewed Jan. 14, 2015

"Since making this recipe exactly as printed is the best and only posole served in this house! Outstanding!!"

CapHorning User ID: 7064377 75947
Reviewed Dec. 31, 2012

"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)."

GLORIAMOUNT User ID: 1480061 163035
Reviewed Dec. 8, 2012

"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."

MarlaB User ID: 202066 118702
Reviewed Mar. 5, 2012

"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!"

[email protected] User ID: 2061061 208667
Reviewed Jan. 23, 2012

"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.'s definitely better after a day or two."

slbros User ID: 6183881 148939
Reviewed Oct. 17, 2011

"Really good, easy recipe. The whole family loved it!"

Malinrose User ID: 4255698 163033
Reviewed Sep. 29, 2011

"I leave out the chips and add onion, radishes, and lettuce on the side. It's how my host mom from Mexico made it. :)"

kumplocke User ID: 5620821 163147
Reviewed Nov. 21, 2010

"loved it!"

Tiffany Quintana User ID: 1625203 94796
Reviewed Aug. 13, 2010

"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!"

Terri Hilton User ID: 1010534 148938
Reviewed Nov. 6, 2008

"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."

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