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Soups & Stews

New Mexican food abounds with delightful soups and stews. Posole Soup New Mexico Recipe



Posole or Pozole is a spicy corn stew traditionally made with pork. New Mexicans have been enjoying posole for centuries. Posole is a ceremonial dish for celebrating life's blessings. Traditional posole is made with large kernel white corn that has been soaked in a solution of lime and then dehydrated. Hominy is often used as a substitution for true posole.


  • 1 pound of posole corn or hominy
  • 1 medium to large onion chopped
  • 2 cloves garlic minced
  • 10 cups water
  • 1/4 tsp. oregano
  • 1 pound pork loin, bite-sized
  • 2 cups red or green chile
  • 1 tsp. salt

    Rinse posole corn until water runs clear; drain. Place posole corn, pork and 10 cups water in large stewing pot. Bring to a boil on high heat. Reduce heat to low and simmer for 3 hours. Add remaining ingredients and additional water if needed and continue to simmer for another 2 hours or until posole corn kernels open and are soft but not falling apart.

    Makes 8-12 cups

    Recipe courtesy of Marie Coleman, Casa de Ruiz - Church Street Cafe

    Green Chile Chicken Stew

    Ingredients:Green Chile Chicken Stew from El Pinto
    • 1 pound chicken tender or chicken breast meat cut into 1/4 pieces
    • 1 quart chicken broth
    • 3 cups medium size red potatoes cut into 1/2 cubes
    • 1 16 oz jar green chile sauce
    • 1 tbsp vegetable oil
    • 1 1/2 cup whole kernel corn
    • 1/4 cup all purpose flour
    • 1 tbsp granulated garlic
    • 1/2 tsp salt
    • 1/2 tsp pepper
    Pre-cook potatoes in boiling water for 10 minutes, then cool. Heat oil in 1 gallon pot or larger. Add chicken and stir until completely cooked. Add flour and stir well. Add chicken broth and stir well. Bring to a boil. Add garlic, corn, green chile sauce and potatoes. Reduce heat and simmer for 5 minutes. Salt and pepper to taste.
    Makes 8 servings.
    Recipe courtesy of El Pinto


    Chile-Sparked Sweet Potato Soup

    Ingredients:Jane Butel's Sweet Potato Soup
    • 2 medium sweet potatoes, peeled and cut into 1/2-inch dice
    • 4 scallions, thinly sliced (1 tbsp sliced tops reserved for garnish)
    • 1 cup evaporated skim milk
    • 1 tbsp ground pure hot red chile, or to taste
    • Few grates of fresh nutmeg
    • Baked tortilla shoestrings for garnish 
    Place the potatoes, scallions, and 1 cup water in a 2-quarter glass or microwavable plastic bowl. Cover with plastic wrap and microwave on full power for 10 minutes. Transfer the potato mixture to a food processor. Add the milk and 2 teaspoons of the chile and process until puréed. Stir in the nutmeg. Return to the 2-quart container and microwave for about 2 minutes, or until hot. Serve each bowl garnished with the reserved chile, scallion, and corn tortilla.
    Note: to cook conventionally, place the sweet potatoes, 1 cup water, and scallions in a heavy, medium saucepan, cover, and simmer for about 15 minutes, or until fork-tender. Purée as above and heat to serving temperature.
    Makes 4 servings.
    Recipe courtesy of Jane Butel’s Southwestern Kitchen,


    Green Chile Chickie Veggie Chili

    This chili has a wonderful flavor bordering a gumbo without the okra or the file.  If you want to double up on some of the vegetables, omitting some and even adding  others, it will still be very good! 

    • 2 tbsp olive oil
    • 2 large, whole boneless, skinless chicken breasts cut in 3/4 inch dice
    • 1 large onion, chopped
    • 3 cloves fresh garlic, minced
    • 2 stalks celery, sliced 1/4 inch wide
    • 2 cups green chile, cut in 1/2 inch width-wise pieces (8 to 10 green chiles, parached and peeled) or canned or frozen
    • 6 ripe large tomatoes, peeled and chopped
    • 4 apple chicken (or similar) sausages, sliced
    • 2 cups whole kernel corn (2 to 3 ears fresh, canned or frozen)
    • 1 stalk broccoli, chopped
    • 1 15 oz can or 2 cups black beans
    • 2 cups sliced and chopped cabbage, about 1/2 small head
    • 2 large carrots, sliced crosswise 1/4 inch thick
    • 2 cups chicken stock 
    Heat the oil in a large pot, at least 5 quarts. Add the chicken pieces and lightly brown, then add the onion and garlic and cook until clear. Add the remaining ingredients and cook on a medium low heat, covered for about 30 minutes or until the vegetables are done. If the chili is thicker than desired, add water to desired consistency and cook for about five minutes. Taste and adjust seasonings. Serve with hard crusted bread with olive oil or butter.
    Makes 6 to 8 servings.

    Recipe courtesy of Jane Butel’s Southwestern Kitchen,

    Chili vs. Chile

    “Chili” generally refers to a thick stew or soup prepared with beans and meat, while “chile” refers to the peppers that have been grown in this region and eaten for thousands of years by the native people. New Mexican cuisine is known for its dedication to the chile, most notabley the Hatch chile, named for the city of Hatch, in New Mexico, where they are grown.