Last Updated on August 11, 2025 by Casia Valdés
When the holidays come around, few dishes are as soul-warming and festive as Christmas Style Steak Posole. Traditionally served during Las Posadas and other winter celebrations, this hearty, chile-infused stew brings together tender beef, green and red chile “Christmas-style,” and the earthy chew of hominy for a dish that feels like a big warm hug. Whether you’re making it for a Christmas gathering, a weekend comfort meal, or just craving something rich and nourishing, this version of posole is perfect for every season.
Table of Contents
Why You’ll Love This Posole Recipe
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Made with chunks of beef steak for added heartiness
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A festive blend of green and red chile for true New Mexico “Christmas style” flavor
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Packed with hominy, garlic, and savory broth
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Ideal for make-ahead meals or large gatherings
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Deliciously comforting in both summer and winter
Ingredients
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5–6 pounds steak, cut into large chunks
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1 cup carrots, chopped
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2 tablespoons salt
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1 tablespoon chopped garlic
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28 oz green chile (mild or hot)
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1 tablespoon red chile powder
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48 oz canned or fresh hominy (typically 2 cans of 24 oz each)
Optional Garnishes:
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Diced raw white onion
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Crumbled Mexican oregano
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Fresh lime wedges
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Chopped cilantro
Instructions
Step 1: Simmer the Beef
Add the steak chunks to a large Dutch oven or heavy soup pot. Fill with water, leaving about 2 inches of space from the top.
Stir in salt, chopped garlic, and carrots. Bring to a boil over high heat.
Reduce heat to a gentle simmer and cook uncovered for 3–4 hours. Add water as needed to keep the meat submerged.
Once the meat is fork-tender, remove it and shred or chop it into bite-sized pieces, discarding excess fat.
Step 2: Add the Flavor
Return the shredded beef to the pot. Add the green chile and red chile powder to infuse the broth with festive flavor.
Stir well and allow the chile to blend into the broth over medium heat for 5–10 minutes.
Step 3: Add the Hominy
Drain and rinse canned hominy (or prepare fresh if using). Add to the pot with the beef and chile broth.
Simmer for an additional 30–40 minutes until the flavors have melded and the hominy is tender and chewy.
Taste and adjust seasoning with more salt if needed.
How to Serve Steak Posole
Ladle into large bowls and serve hot. Provide optional toppings like diced onion, dried oregano, lime wedges, and cilantro on the side. A warm flour tortilla or bolillo roll is perfect for dipping into the rich broth.
Tips for Perfect Posole
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Use high-quality beef: Chuck roast, sirloin, or stew meat work best for deep flavor and tenderness.
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Go for fresh Hatch green chile if available, but frozen or canned works just as well in a pinch.
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Want a spicier kick? Add extra red chile powder or a few chile de árbol.
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For a deeper flavor, let the posole rest overnight in the fridge and reheat the next day.
Make-Ahead, Storage & Freezing
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Make-Ahead: This dish tastes even better the next day. Prepare in advance and reheat gently on the stove.
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Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
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Freeze: Posole freezes beautifully. Divide into freezer-safe containers and thaw overnight before reheating.
Variations
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Add pork: Combine beef and pork shoulder for a richer version.
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Make it vegetarian: Skip the meat and add hearty vegetables like mushrooms and beans with extra garlic and broth.
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Posole rojo: Prefer a red chile-only version? Skip the green chile and double up on red chile powder for a bold, smoky take.
FAQs
What is the meaning of Christmas-style chile?
In New Mexico, “Christmas-style” means using both red and green chile. It’s festive and flavorful—perfect for the holidays!
Can I use a slow cooker?
Yes! Simmer the beef on low for 8–10 hours. Add the chiles and hominy in the last hour of cooking.
Is hominy the same as corn?
Not quite. Hominy is nixtamalized corn, which means it’s treated with lime to create a puffy, chewy texture that holds up beautifully in soups.
What’s the difference between pozole and posole?
They’re the same dish—“posole” is simply the Anglicized spelling of the original “pozole” from Spanish.
Final Thoughts
There’s a reason Christmas Style Steak Posole has stood the test of time in Mexican holiday kitchens—it’s soulful, satisfying, and deeply nourishing. With both red and green chile in one bowl, this posole recipe captures everything we love about festive cooking: warmth, family, and flavor. Whether it’s December or July, a bowl of this vibrant stew brings comfort, tradition, and a taste of the Southwest to your table.
Christmas Style Steak Posole
Ingredients
Method
- Add the steak chunks to a large Dutch oven or heavy soup pot. Fill with water, leaving about 2 inches of space from the top.
- Stir in salt, chopped garlic, and carrots. Bring to a boil over high heat.
- Reduce heat to a gentle simmer and cook uncovered for 3–4 hours. Add water as needed to keep the meat submerged.
- Once the meat is fork-tender, remove it and shred or chop it into bite-sized pieces, discarding excess fat.
- Return the shredded beef to the pot. Add the green chile and red chile powder to infuse the broth with festive flavor.
- Stir well and allow the chile to blend into the broth over medium heat for 5–10 minutes.
- Drain and rinse canned hominy (or prepare fresh if using). Add to the pot with the beef and chile broth.
- Simmer for an additional 30–40 minutes until the flavors have melded and the hominy is tender and chewy.
- Taste and adjust seasoning with more salt if needed.
