Ingredients

• 1 pound dried posole

• 3–4 pound chuck roast (my preferred choice)

• 1 medium onion, cut in half

• 1–3 cloves garlic (optional)

• Kosher salt, to taste

• Freshly ground black pepper

• ½–1 teaspoon ground coriander (optional)

• Mexican oregano or oregano (optional)

• Water or broth—enough to comfortably cover the posole and meat

• Optional Meat Choices: Pork shoulder or pork roast, salt pork, or a ham bone. Use what nourishes you and your family.

Accompaniment Possibles

• New Mexican red chile

• warm tortillas

• chopped onion

• oregano

Growing up in Northern New Mexico, posole was never just a meal. It was served at baptisms, holidays, family celebrations, and after funerals when people gathered to comfort one another. Looking back, I realize the meal itself was part of the healing.

As I've grown older and learned more about my Northern New Mexico roots and the rich blend of Indigenous, Spanish, and Genízaro traditions that shaped my family's culture, I've come to appreciate the symbolism of corn in a much deeper way. Corn represents nourishment, resilience, abundance, and our connection to the earth. Every bowl of posole reminds me that food has the power to nourish not only our bodies but also our spirits and our relationships with one another.

Many traditional recipes are made with pork, and I have enjoyed it that way many times. Over the years, however, I've found that beef is gentler on my body, so this version has become my family's favorite. Like many modern home cooks, I've also adapted my cooking method. While my family often used a pressure cooker or slow cooker, I now prepare mine in the Instant Pot. The equipment has changed, but the heart of the recipe remains the same.

There is something meaningful about preparing the corn the night before. It reminds me that good things rarely need to be rushed. Preparing food with intention begins long before the meal reaches the table. I hope this recipe brings warmth, nourishment, and a sense of home to your own table.

Before You Begin

If using dried posole (my preference), begin by sorting through the kernels to remove any small stones, bits of husk, or damaged kernels. Rinse well, then soak the posole overnight in plenty of cool water. The following day, drain and rinse again before cooking. Soaking helps soften the corn and encourages the beautiful "blooming" of the kernels as they cook.

Directions

If using beef, season the chuck roast generously with salt, pepper, and a little ground coriander. I like to sear the meat on all sides before pressure cooking. Place the drained, soaked, and rinsed posole into the Instant Pot along with the onion, optional garlic, seasonings, and enough water or broth to comfortably cover everything. Nestle the meat into the pot. Cook on High Pressure for 1 hour and 15 minutes. Allow the pressure to release naturally for about 10 minutes, then carefully release any remaining pressure. Open the lid and check the posole. The kernels should be tender and beginning to blossom open, while the meat should easily pull apart with a fork. If needed, pressure cook for an additional 10–15 minutes. Taste the broth and adjust the seasoning to your liking. One of my favorite parts is the broth. It should be rich and slightly milky from the starch released by the corn—a beautiful reminder that simple ingredients, given enough time, create something deeply nourishing.

Serve with New Mexican red chile, warm tortillas, chopped onion, oregano, or the accompaniments your family enjoys.

A Note from My Kitchen

Like many family recipes from Northern New Mexico, this one wasn't originally written down. It was learned by watching, tasting, asking questions, and making it over and over again. The measurements are meant to guide you, but I encourage you to trust your senses. Taste the broth. Adjust the seasoning. Add a little more water if needed. Let the posole tell you when it's ready. Every pot is a little different, and I think that's exactly how it should be.

Kitchen Wisdom

When I make posole, I don't rush it. I sort the corn, soak it overnight, season the meat with care, and allow the pressure to release naturally. Somewhere in that process, the meal becomes more than ingredients—it becomes an offering of nourishment, tradition, and love. May this pot always have enough to welcome one more person, enough stories to fill the room, enough laughter to lighten the heart, and enough warmth to remind us where we come from. "Healing doesn't always begin with herbs. Sometimes it begins with a pot simmering on the stove, a table set for family, and gratitude for those who came before us."

From my kitchen to yours,

~Erica

A Bowl of Healing