This Christmas Style Steak Posole is a rich, soul-warming Mexican stew perfect for holiday gatherings or cold winter nights. With tender chunks of steak, hearty hominy, and a blend of green and red chile (hence the “Christmas” style), this recipe is a bold and festive centerpiece for your seasonal table.
It’s simple to prepare, slow-simmered for depth of flavor, and easily garnished to fit your taste. Whether you’re serving it as part of a Christmas Eve tradition or simply warming up after a day in the snow, this posole will leave everyone coming back for seconds.
Table of Contents
Why You’ll Love This Recipe
-
Holiday-ready flavors – red and green chile make it extra festive
-
Tender, slow-simmered steak – melt-in-your-mouth texture
-
Hearty and filling – perfect for feeding a crowd
-
Customizable toppings – everyone can garnish their bowl their way
-
Warm and comforting – a winter classic with a kick
Ingredients
-
5–6 pounds steak, cut into large chunks
-
1 cup carrots, sliced
-
2 tablespoons salt
-
1 tablespoon chopped garlic
-
28 oz green chile (jarred or homemade)
-
1 tablespoon red chile powder
-
48 oz canned or fresh hominy (usually 2 cans of 24 oz each)
Optional Garnishes:
-
Diced onions
-
Dried oregano
-
Lime wedges
-
Shredded cabbage or lettuce
-
Crushed tortilla chips
Instructions
1. Start the Broth
In a large Dutch oven or stockpot, add steak and fill with water, leaving 2 inches of space from the top.
2. Season & Simmer
Add salt, garlic, and sliced carrots. Bring to a boil, then reduce to a simmer. Cook for 3–4 hours, replenishing water as needed to keep the meat covered.
3. Shred the Meat
Once the meat is fork-tender, remove it from the pot. Shred with two forks or chop into smaller chunks, discarding any excess fat. Return meat to the pot.
4. Add Chiles
Stir in green chile and red chile powder. Let it cook together for a few minutes to infuse the broth with flavor.
5. Stir in Hominy
Add the hominy (drained, if canned) and simmer for another 30–40 minutes.
6. Taste & Adjust
Taste your posole and add more salt or chile as needed. Let it simmer until flavors are fully blended.
7. Serve with Garnishes
Ladle into bowls and top with diced onions, oregano, or any of your favorite toppings. A squeeze of lime or a pinch of crushed chips adds the perfect finish.
Tips for Success
-
Use quality steak – chuck or shoulder cuts are ideal for long simmering
-
Fresh hominy adds extra bite – but canned works well for convenience
-
Don’t skip the garnishes – they elevate every bite
-
Make it ahead – this dish tastes even better the next day
-
Double it – great for freezing or feeding a crowd
Final Thoughts
This Christmas-style steak posole is a heartwarming nod to tradition and celebration. The combination of green and red chiles gives it just enough spice while still being comforting and satisfying. Whether you’re new to posole or it’s a family favorite, this recipe is sure to earn a spot on your holiday table.
Share Your Creations
Tried this festive steak posole?
I’d love to see how it turned out!
-
Did you use fresh or canned hominy?
-
Add a personal twist with extra garnishes or slow-roasted garlic?
-
Snap a photo and tag me on Instagram or Pinterest — your kitchen creativity inspires others!
Leave a comment below and tell me how you served it — and if it’s now part of your holiday tradition!
Christmas Style Steak Posole
Ingredients
Method
- In a large Dutch oven or stockpot, add steak and fill with water, leaving 2 inches of space from the top.
- Add salt, garlic, and sliced carrots. Bring to a boil, then reduce to a simmer. Cook for 3–4 hours, replenishing water as needed to keep the meat covered.
- Once the meat is fork-tender, remove it from the pot. Shred with two forks or chop into smaller chunks, discarding any excess fat. Return meat to the pot.
- Stir in green chile and red chile powder. Let it cook together for a few minutes to infuse the broth with flavor.
- Add the hominy (drained, if canned) and simmer for another 30–40 minutes.
- Taste your posole and add more salt or chile as needed. Let it simmer until flavors are fully blended.
- Ladle into bowls and top with diced onions, oregano, or any of your favorite toppings. A squeeze of lime or a pinch of crushed chips adds the perfect finish.
