Gringo Posole with Hatch Green Chile

ByJudy Franzoy · 3rd-gen Hatch Chile farmer; family matriarch — Published March 27, 2023· Updated May 24, 2026

Prep 10 min Cook 30 min Total 40 min Serves 6 Servings Difficulty Easy 475 Cal Heat Medium 4.7 (36) Jump to recipe

Rich, cheesy, and impossibly easy, this Gringo Posole is a family legend from Roswell, New Mexico. Made with hominy, Velveeta, and plenty of Hatch Green Chile, it's comfort in a bowl — serve it as a hearty soup or scoop it up as a queso dip.

This week we have a special treat for a recipe. This recipe is not one that I can call my own; instead I have to attribute it to the Shubert family of Roswell, New Mexico. Many of you who have dealt with the Hatch Chile Store have likely dealt with Kelly in the past. She is a born-and-raised New Mexican and the right-hand woman of the owners of the Hatch Chile Store. Gringo Posole is a family recipe of theirs, and it was one that I knew I had to make for three reasons: it is UNBELIEVABLY EASY, it feeds a crowd (or two, or three), and it is basically a legend in her family.

When I asked for the recipe, she passed it along from her father. The original recipe included exclamations like, "Serve in very large bowls, because everyone will want more. Then they will ask you for the recipe… then they will lament the calories but it will be too late! AND, they will cook it again in spite of the calories! Now for the real treat… when everyone is through eating, whoever finds a bay leaf in their bowl has to do the dishes!" This is yet another reason why I love the tradition that green chile brings. It is a family staple around these parts, and everyone has their own tried-and-true recipe.

Gringo Posole is one of those recipes that will be written on a notecard somewhere, splattered and splashed with cheese and crinkled from frequent use. The recipe here is actually just HALF of the original relayed to me by Gary. I halved it because there's only two of us — but even with half the food, we ate it two days in a row (with seconds) and still managed to take it to small group as a queso dip to go alongside fajitas. It is TRULY rich, and it was great as both a soup and a condiment. The heart of it is the hominy and plenty of chopped Roasted Hatch Green Chile — use as much as you like. Enjoy!

The recipe

Gringo Posole with Hatch Green Chile

4.7 from 36 reviews

Prep10 min
Cook30 min
Total40 min
Yield6
Calories475

Easymedium heat

Made with Roasted Hatch Chile (Frozen) — grown in the Hatch Valley.

Ingredients

Velveeta cheese, 1 lb. block
1 can, hominy (posole)
1/2 lb. ground beef (or any cooked meat of your choice)
Roasted Hatch Green Chile, chopped (I used 3 large chiles, and it was great. But this is totally up to you!)
1 small can, cream of mushroom soup (or cream of anything)
1 small can, chicken stock
1 tsp. oregano
1 tsp. ground cumin
2-3 bay leaves

Instructions

Pour entire contents of hominy into large stockpot, and place over medium heat.
Add cream of something soup, then fill the same can with chicken stock and pour into the pot.
Add oregano, cumin and bay leaves and bring to a simmer.
Meanwhile, now would be a good time to cook your meat of choice.
Now, add cooked meat and the amount and temperature of green chile you prefer.
Then add the cubed cheese and stir until melted.
Then "serve in large bowls because everyone will want more!"

Pantry

Shop the chile used in this recipe

Posole (Hominy)

$10.95

Sold out

Roasted Hatch Chile (Frozen)

$75.00

Posole Seasoning

$10.95

Sold out

Frequently asked questions

What is gringo posole?

Gringo posole is a quick, rich New Mexican-style comfort dish that swaps traditional slow-simmered posole for an easy version made with canned hominy, ground beef, Velveeta cheese, and Hatch green chile. It's thicker and cheesier than classic posole and can be served as a hearty soup or scooped up as a warm queso dip.

What is hominy and where do I get it?

Hominy is dried corn kernels treated with an alkaline solution that puffs them up and gives them a soft, chewy bite — the signature ingredient in posole. You'll find it canned or dried in most grocery stores. The Hatch Chile Store also carries dried Posole (hominy) if you want authentic New Mexican corn for the dish.

Can you serve gringo posole as a dip?

Yes — that's part of its charm. Because it's so rich and cheesy, gringo posole works beautifully as a warm queso-style dip alongside tortilla chips or fajitas. Serve it thicker for dipping or thin it with a little extra chicken stock for a soup. Either way, leftovers reheat well over the next couple of days.

How much green chile should I add to posole?

It's entirely to taste — that's the beauty of this recipe. Three large chopped Roasted Hatch green chiles give a pleasant medium heat for a crowd, but you can add more for extra kick. Stir it in near the end so the chile keeps its bright, smoky flavor while everything warms through with the melted cheese.

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Gringo Posole with Hatch Green Chile