The Recipe

This makes a BIG pot. This recipe uses a pressure cooker and assumes you know how to use a pressure cooker safely. (See Variations below for notes about how to do it without a pressure cooker.)


  1. Put the uncooked hominy and the broth into a pressure cooker.
  2. Stir in a few tablespoons oil. (Keeps things from spattering inside the cooker.)
  3. Cook under pressure for 45 minutes. After the 45 minutes, turn the heat off and let the pressure go down on its own. (If you don't have time to do that, cook a little longer.) When the pressure has gone down, check to be sure hominy is done. It should be fully "bloomed" and tender but still a little chewy. Pressure cook a little longer if necessary.
  4. While the hominy is cooking, saute the onions and garlic in some of the oil.
  5. Cut the pork into bite size pieces.
  6. After the hominy is done, mix in all the other ingredients.
  7. Add more broth or water if you'd like it to be a little soupier.
  8. Bring to a boil and cook a little longer so ingredients meld. (Can bring pressure cooker up to pressure then turn it off and let it sit for a little while.)
  9. Optional: Serve with sour cream and/or cheese and fresh lime wedges.

Variations and Notes:
  1. Feel free to adjust all ingredient quantities to taste.
  2. Can used plain canned hominy instead of cooking your own.
  3. We used chicken broth because that is what we had.
  4. If you don't want to use a pressure cooker, see Casa Chimayo's Posole for how to cook the hominy without a pressure cooker.
  5. You can cook the pork along with the hominy as described in above Casa Chimayo recipe.
  6. We have been using Santa Fe Olé Red Chile Sauce. Probably any kind of traditional New Mexico red chile sauce will do.
  7. Or, you can make your own chile sauce as described in the above Casa Chimayo recipe.

Other Recipes
Wynette's Home Page