New Mexico Posole Recipe (Pozole Rojo) • Food Folks and Fun (2024)

4.03 from 41 votes

Recipe Cost $ $15.77

Serving Cost $ $1.97

Prep Time 30 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours

8 people

ThisNew Mexico Posole Recipeis a hearty, flavorful pork soup or stew made with New Mexico red chiles, garlic, pork, and hominy.

• ▢ 1.5 ounce dried New Mexico red chiles (about 6 chiles)
• ▢ 8 cups chicken stock
• ▢ 2 pounds boneless country-style pork ribs
• ▢ Salt and pepper
• ▢ 3 tablespoons vegetable oil
• ▢ 3 15-ounce cans white hominy rinsed and drained well
• ▢ 2 medium white onions chopped
• ▢ 5 large garlic cloves minced
• ▢ 1 Tablespoon minced fresh oregano
• ▢ 1 Tablespoon lime juice

GARNISHES:

• ▢ shredded green cabbage
• ▢ diced avocado
• ▢ sliced radishes
• ▢ chopped white onion
• ▢ lime wedges

FOR SERVING:

• ▢ heated corn or flour tortillas

PREP CHILES:

• Place chiles on a paper towel-lined microwave-safe plate. Microwave on HIGH for 60-90 seconds, or until puffed and fragrant.

• Once the chiles are cool enough to handle, remove the seeds and stems.

• Pour 2 cups of stock into a medium microwave-safe bowl. Add the chiles, cover the bowl with plastic wrap, and microwave for 30 seconds or until bubbling.

• Let the mixture sit for 15 minutes so the chiles can soften.

PREP AND COOK PORK:

• Use paper towels to pat the pork dry and season all sides with salt and pepper.

• Add 2 tablespoons of the vegetable oil to a heavy-bottomed pot and heat over medium-high heat until shimmering and small wisps of smoke are coming off the oil.

• Cook until the pork is brown on all sides, about 10 minutes. Transfer the pork to a plate.

COOK HOMINY:

• Add the hominy to the pot and cook, constantly stirring, until the hominy is fragrant and it begins to darken in color, about 3-4 minutes.

• Transfer hominy to a bowl.

MAKE SOUP BASE:

• Add the remaining 1 Tablespoon of oil to the pot and heat over medium heat until the oil shimmers.

• Add onion and cook until softened and beginning to brown around the edges, about 5 minutes.

• Add the garlic and stir, and cook until fragrant, about 30-60 seconds.

• Use an immersion blender or blender to puree the onion mixture and the chile mixture. Then add the onion-chile mixture back to the pot.

• To the pot, add in the remaining 6 cups of chicken stock and stir to combine.

ADD TO SOUP AND SIMMER SOUP:

• Add the cooked pork, oregano, ½ teaspoon of salt, and ½ teaspoon of pepper, and bring it to a boil over medium-high heat.

• Reduce the heat to low and simmer, covered, until the meat is tender, 75-90 minutes.

• Remove the pork from the pot and place it on a plate.

• Add the hominy to the pot and simmer, covered for 30 minutes.

TO FINISH:

• Use a spoon to skim the fat from the top of the soup.

• Shred the pork, discard the fat, and return the pork to the pot and cook until the pork is heated through, about 1 minute.

• Turn the heat off and squeeze in the lime juice.

• Season the Posole with salt and pepper to taste.

GARNISH AND SERVE:

• Ladle the soup into bowls and garnish with shredded cabbage, diced avocado, sliced radishes, chopped white onion, and lime wedges (all optional).

• Serve.