A hearty southwest traditional soup that will soothe the soul! La Posta’s locally sourced Hatch Valley sundried red chile sauce makes this recipe – oh so good! Layer with flavor by crowning each bowl with your favorite fresh garnish. 
Prep Time 25 minutes
Cook Time 1 hour
Servings 4


  • 1 lb. pork stew meat cut into bite sized pieces*
  • 1-2 tbsp. La Posta Posole Seasoning
  • 2 cups water
  • 1 16 oz. La Posta Sun Dried Red Chile Sauce jar
  • 1 25 oz. Mexican Style Hominy drained and rinsed 
  • Salt to taste
  • ½ cup chopped white onions or 2 green onions, green parts only chopped
  • 3-5 radishes sliced
  • 2 tbsp Mexican oregano for garnish  dried
  • 1-2 limes quartered into wedges


  • In a large pot cook pork in 2 cups of water over medium high heat. Bring to a slow boil, stirring occasionally, about 15 to 20 minutes or until pork is fully cooked. Watch carefully, so not to burn as water reduces. 
  • Reduce heat to low and stir in La Posta Posole Seasoning spices, coating meat well. 
  • Slowly add La Posta Sun Dried Red Chile Sauce, and hominy, mixing well. Cook over medium heat, bringing to a slow boil. Reduce heat and simmer for 10 to 12 minutes. Salt to taste. 
  • Ladle into individual bowls and garnish with a sprinkling of onions, radishes, oregano, and squeeze of lime to brighten the flavors. Serve with a tortilla or roll. Buen Provecho!


For a thinner posole broth, add water as desired.
*For a Beef Posole – replace the pork with 1 lb. beef stew meat cut into bite sized pieces.