Last Updated on September 6, 2025 by Casia Valdés
Pork Pozole enhanced with authentic Chimayó Red Chile isn’t just a stew—it’s a flavorful homage to Northern New Mexico’s culinary traditions. Slow-simmered pork, hearty hominy, and smoky, earthy chile combine to form a deeply comforting bowl that’s historically rich and weekend-worthy. As the aroma of simmering broth and chile fills the kitchen, you’ll feel connected to centuries of regional cooking rituals, where each ingredient plays a role in flavor and heritage.
This version elevates standard posole with the distinct complexity of Chimayó chile—a varietal prized for its sweet, smoky undertones and balanced, moderate heat. Blended with spices like toasted cumin and coriander, this chile imparts a vibrant depth that turns classic posole into something memorable. A bowl of this is more than satisfying—it’s a celebration of regional flavor, perfect for gathering or cozying up at home.
Table of Contents
Why You’ll Love This New Mexico Pork Pozole with Chimayó Red Chile
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Melt-in-your-mouth pork infused with rich chile broth and layered spices
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Hominy provides satisfying texture and traditional authenticity
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Chimayó chile delivers regional depth—smoky, earthy, and unmistakably New Mexican
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A perfect canvas for colorful, bold toppings like radish, cabbage, lime, and cheese
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Flexible—can be prepped ahead, slow-cooked, and enjoyed even better the next day
Ingredients
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1 lb pozole (hominy) — frozen or dried and soaked for at least 12 hours
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1–1½ lb pork shoulder, trimmed and cubed (½–¾”)
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Salt & pepper to taste
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2 Tbsp olive oil or bacon drippings
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1 medium onion, chopped (~2 cups)
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6–8 garlic cloves, minced
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8 cups liquid (water or half water/half chicken stock)
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2 tsp dried Mexican oregano, crushed
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½ tsp toasted and ground cumin
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½ tsp toasted and ground coriander
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1 bay leaf
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2 tsp Chimayó red chile powder
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Pinch of chipotle flakes (optional, for heat)
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1 cup red chile sauce (adjust to taste)
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Salt and pepper, to taste
Suggested Toppings (choose 2–4):
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Diced raw or green onions
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Thinly sliced or pickled radish
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Shredded or pickled cabbage
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Chopped cilantro
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Grated cheese (cheddar, Monterey Jack, or queso fresco)
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Lime wedges
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Extra red chile sauce
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Flour or corn tortillas or tortilla chips
Instructions
1. Prepare the Posole
If using dried hominy, soak it overnight. If frozen or canned, it’s ready to cook.
2. Toast the Spices
In a dry skillet over medium-low heat, toast cumin and coriander until fragrant. Grind if needed.
3. Brown the Pork
Season pork with salt and pepper. In a large soup pot, heat oil or bacon drippings. Brown pork chunks in batches, about 2 minutes per side. Set aside.
4. Sauté Aromatics
In the same pot, sauté onion and garlic for 2 minutes.
5. Build the Broth
Add pork, hominy, liquid, oregano, toasted spices, bay leaf, Chimayó chile powder, and optional chipotle flakes. Bring to a boil.
6. Slow Simmer
Lower heat to simmer and cook, covered, for 1 hour. Uncover and cook another 30 minutes, stirring only occasionally.
7. Add Chile Sauce
Stir in red chile sauce and simmer another 30 minutes—until the hominy has “blossomed” and pork is tender. Add hot water or broth if needed.
8. Rest & Refrigerate (Optional)
For even deeper flavor, let sit at room temperature or refrigerate overnight before reheating.
9. Serve with Toppings
Heat, then ladle into bowls. Load up with your favorite garnishes and serve with warm tortillas or chips.
Cultural & Flavor Insights
Pozole is a deeply rooted Mexican stew, cherished from daily dining to communal celebrations. Whether rojo (red chile), verde (green chile), or blanco (plain), each bowl is personalized with toppings like radishes, cabbage, lime, and cheese for garnish and contrast.
In New Mexico, Chimayó chile—grown in a fertile mountain valley—is prized for its complex, sweet, and smoky flavor. It’s a regional treasure central to authentic red pozole recipes.
Final Thoughts
This New Mexico Pork Pozole with Chimayó Red Chile is more than food—it’s regional storytelling in a bowl. The slow-cooked pork simmers into hominy groans; spices weave warmth; the unique Chimayó heat shines brightly yet gently. Toppings add freshness, brightness, and personal flair, turning this into a communal, celebratory dish.
Whether served for the holidays, to soothe a chilly evening, or to feed loved ones around the table, this pozole bridges history and flavor with heartfelt simplicity. It’s a dish of heritage, comfort, and adaptable delight that deserves a place in your favorite recipes.
New Mexico Pork Pozole With Chimayo Red Chile
Ingredients
Method
- If using dried hominy, soak it overnight. If frozen or canned, it's ready to cook.
- In a dry skillet over medium-low heat, toast cumin and coriander until fragrant. Grind if needed.
- Season pork with salt and pepper. In a large soup pot, heat oil or bacon drippings. Brown pork chunks in batches, about 2 minutes per side. Set aside.
- In the same pot, sauté onion and garlic for 2 minutes.
- Add pork, hominy, liquid, oregano, toasted spices, bay leaf, Chimayó chile powder, and optional chipotle flakes. Bring to a boil.
- Lower heat to simmer and cook, covered, for 1 hour. Uncover and cook another 30 minutes, stirring only occasionally.
- Stir in red chile sauce and simmer another 30 minutes—until the hominy has “blossomed” and pork is tender. Add hot water or broth if needed.
- For even deeper flavor, let sit at room temperature or refrigerate overnight before reheating.
- Heat, then ladle into bowls. Load up with your favorite garnishes and serve with warm tortillas or chips.
