Recipe courtesy of A Painter’s Kitchen:  Recipes from the Kitchen of Georgia O’Keeffe by Margaret Wood

Yield: 10 Cooking Time: 45 minutes Difficulty: Easy Full Episode: A Taste of New Mexico (Season 6)


  1. Heat a large soup kettle.
  2. Brown the ribs and pig’s knuckles in their own fat, or use 1 extra tablespoon of oil if the ribs are quite lean.  While the meat is browning, add the onions and oil.  Sauté the onions for about 5 minutes. 
  3. Add the posole, then add enough water (some chicken broth can be added for richer flavor) to cover the posole with 1 inch of liquid.  
  4. Add the garlic and a pinch of oregano.
  5. Bring the posole to a low simmer and cook 3-4 hours, or until the posole is very tender.
  6. Add herb salt to taste.


Measuring cups
Soup kettle or Dutch Oven
Full Episode: A Taste of New Mexico (Season 6)


  • 3 or 4 Country-style pork ribs
  • Pig’s knuckles (option)
  • 1 Onion, chopped
  • 1 package Frozen posole or dried posole soaked overnight and rinsed
  • 2 cups Homemade chicken broth or water
  • 2 Garlic cloves, halved
  • Fresh or dried oregano, to taste
  • Herb salt, to taste
  • Shredded green cabbage, optional garnish