When the weather cools, few dishes say comfort food quite like a steaming bowl of posole. Learning how to cook dried posole unlocks a depth of flavor and texture that canned hominy just can’t match. But if you’ve only ever used canned, you’re missing out on what makes this New Mexican staple truly special.
At Loma Vista Products, we know that posole is part of a Southwest culinary tradition passed down through generations. From Christmas Eve dinners to cozy Sunday meals, posole represents warmth, family, celebration, and good fortune.
In this guide, we’ll walk you through everything you need to know about dried posole from what it is, why it’s worth the extra effort, to how to cook it perfectly every time.
Explaining Dried Posole and How It’s Different From Hominy
If you’re not from New Mexico, the words hominy and posole can be a little confusing and for good reason. They’re closely related, but how we talk about them here in the Southwest is what sets them apart.
At first glance, dried posole might look like ordinary dried corn, but it’s much more than that.
Hominy vs Posole
At its core, posole and hominy are the same ingredient: dried, nixtamalized corn kernels.
The nixtamalization process involves soaking and cooking corn in an alkaline solution, traditionally limestone. This process softens the kernels, enhances nutrition, and gives them their signature chewy texture and earthy flavor.
Outside New Mexico, you’ll often see ‘pozole’ (with a z) used to describe a classic finished dish, which is a hominy-based stew popular in Mexico.
But here in New Mexico, ‘posole’ (with an s) refers to the corn itself, as well as the comforting stew made from it. So when someone says they’re cooking posole here, they might mean the ingredient, the meal, or both, and they’d be right every time.
Dried Hominy vs Canned
Dried posole is the classic choice for home cooks across New Mexico. It’s slow-simmered until the kernels bloom and turn tender, creating a hearty base for red chile stews, pork, or vegetables.
Dried posole has a naturally toasted, earthy flavor that builds as it cooks. Each kernel absorbs the broth, chiles, and seasonings, creating a richer taste that’s unmistakably homemade.
Canned hominy works in a pinch, but if you want that authentic, nutty flavor that makes posole special, dried is the way to go.
Unlike canned hominy, which can turn soft or mushy, dried posole holds its shape beautifully. It becomes tender yet chewy, the perfect bite for hearty stews.
And more than anything, cooking with dried posole keeps traditions alive.
Across New Mexico, families gather during the holidays to soak, simmer, and share big pots of posole. It’s served on Christmas Eve, New Year’s Day, and throughout the winter months as a symbol of good fortune and community.
So while the canned version might save time, the slow-simmered, homemade flavor of dried posole is what brings the dish to life.
Preparing and Cooking Dried Posole
Cooking dried posole takes time, but it’s easier than most people think and absolutely worth it. Once you get the rhythm down, it becomes one of those comforting, go-to recipes you can make without even looking at a timer.
Start by rinsing your dried posole thoroughly to remove any dust or debris. Then soak it overnight in plenty of water. This helps the kernels plump up and cook evenly later.
When you’re ready to cook, drain the soaking water and place the posole in a large pot. Add fresh water or broth to cover (about three times as much liquid as posole), and bring it to a boil.
Reduce to a simmer and cook uncovered for 2 to 3 hours, or until the kernels bloom and become tender. You’ll know it’s ready when the grains double in size and have that satisfying, chewy bite.
If you’re short on time, you can also try cooking dried hominy in an Instant pot or pressure cooker and just cook on high pressure for 30 to 35 minutes with a natural release.
Once cooked, your posole can be served right away or used as the base for other dishes.
Here are some classic ways to use dried hominy:
- Classic Red Chile Pork Posole Rojo – rich and smoky with dried red chile pods
- Green Chile Chicken Posole Verde – lighter, tangy, and perfect for cold weather
- Vegetarian Posole – with beans, zucchini, and corn for a colorful plant-based twist
Traditionally, posole rojo with pork is the most common way to serve it. If you’re making a traditional red posole, skip the jarred sauce and try making it from our authentic red chile pods. Making a red chile sauce for posole is easier than it sounds, and the flavor is unbeatable.
Just remove the stems and seeds from about 10 to 12 dried red chile pods, give them a quick rinse, place them in a pot, and cover with hot water. Simmer for 10 to 15 minutes, or until the chiles soften.
Once softened, transfer the chiles to a blender with about 1½ cups of the soaking liquid, 2 cloves of garlic, and a pinch of salt. Blend until smooth, then strain if you prefer a silky texture. This creates a deep, smoky, and slightly sweet red chile sauce from pods.
Once your chile sauce is ready, you’re just about there, and now it’s time to perfect your technique.
5 Tips for Perfect Posole Meals Every Time
By now, you’ve got the essentials down. Just soak, simmer, season, and enjoy. But a few small details can make the difference between a good bowl of posole and one that tastes like it’s been simmering in a New Mexican kitchen for generations.
Here are five quick tips to help you perfect that bowl of steaming hot posole.
1. Always Salt at the End
Adding salt too early can make the kernels tough. Wait until your posole is fully cooked and tender before seasoning.
2. Use Broth Instead of Water
Cooking your posole in chicken, pork, or vegetable broth adds richness and depth right from the start.
3. Don’t Forget Aromatics
Toss in onion, garlic, and a bay leaf while simmering. They build layers of flavor that complement your chile.
4. Save the Cooking Liquid
That golden broth left behind is full of flavor. Use it as the base for your soup, or freeze it for future stews.
5. Store and Reheat With Care
Cooked posole keeps in the fridge for up to five days, or you can freeze it for up to three months. The texture holds up beautifully when reheated on the stove.
Whether you serve it with red chile and pork, green chile and chicken, or vegetables and beans, posole is one of those humble, timeless dishes that brings comfort to every table.
Learn How To Cook Dried Posole With Authentic Products
At Loma Vista Products, we believe traditional ingredients should be simple, accessible, and high-quality. Our dried posole, dried chilies, and signature seasonings are made to help you create authentic New Mexican meals without cutting corners or losing what makes them special.
Whether you’re preparing your first batch or continuing a family tradition, our products make it easy to cook the way New Mexicans have for generations. And that’s with heart, slow and intentional, and filled with Southwest spirit.
Shop our full line of ingredients today, and bring home the taste of the Southwest with every spoonful!