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New Mexico Pork Pozole With Chimayo Red Chile

Hearty pork and hominy stew in smoky Chimayó red chile—a flavorful homage to New Mexican tradition.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 lb pozole hominy — frozen or dried and soaked for at least 12 hours
  • 1 –1½ lb pork shoulder trimmed and cubed (½–¾")
  • Salt & pepper to taste
  • 2 Tbsp olive oil or bacon drippings
  • 1 medium onion chopped (~2 cups)
  • 6 –8 garlic cloves minced
  • 8 cups liquid water or half water/half chicken stock
  • 2 tsp dried Mexican oregano crushed
  • ½ tsp toasted and ground cumin
  • ½ tsp toasted and ground coriander
  • 1 bay leaf
  • 2 tsp Chimayó red chile powder
  • Pinch of chipotle flakes optional, for heat
  • 1 cup red chile sauce adjust to taste
  • Salt and pepper to taste
Suggested Toppings (choose 2–4):
  • Diced raw or green onions
  • Thinly sliced or pickled radish
  • Shredded or pickled cabbage
  • Chopped cilantro
  • Grated cheese cheddar, Monterey Jack, or queso fresco
  • Lime wedges
  • Extra red chile sauce
  • Flour or corn tortillas or tortilla chips

Method
 

Prepare the Posole
  1. If using dried hominy, soak it overnight. If frozen or canned, it's ready to cook.
Toast the Spices
  1. In a dry skillet over medium-low heat, toast cumin and coriander until fragrant. Grind if needed.
Brown the Pork
  1. 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.
Sauté Aromatics
  1. In the same pot, sauté onion and garlic for 2 minutes.
Build the Broth
  1. Add pork, hominy, liquid, oregano, toasted spices, bay leaf, Chimayó chile powder, and optional chipotle flakes. Bring to a boil.
Slow Simmer
  1. Lower heat to simmer and cook, covered, for 1 hour. Uncover and cook another 30 minutes, stirring only occasionally.
Add Chile Sauce
  1. 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.
Rest & Refrigerate (Optional)
  1. For even deeper flavor, let sit at room temperature or refrigerate overnight before reheating.
Serve with Toppings
  1. Heat, then ladle into bowls. Load up with your favorite garnishes and serve with warm tortillas or chips.