New Mexico Pork Pozole with Chimayo Red Chile: A Soul-Warming Southwestern Stew
Introduction
There are few dishes more comforting, flavorful, and steeped in tradition than New Mexico Pork Pozole with Chimayo Red Chile. This hearty, hominy-based stew is a cornerstone of New Mexican cuisine, combining slow-simmered pork, earthy spices, and the iconic Chimayo red chile powder, a regional treasure known for its rich flavor and deep red hue.
Often served during holidays, celebrations, or chilly winter nights, pozole (also spelled “posole”) has roots tracing back to pre-Columbian Mesoamerica. In New Mexico, it’s beloved for its comforting warmth, layered flavors, and the spicy-smoky kick of chile that distinguishes it from versions found elsewhere.
Whether you’re craving a taste of the Southwest or making this dish for the first time, this authentic pork pozole recipe will deliver a deeply satisfying experience. Serve it with your favorite toppings—radish, lime, cabbage, cheese—and a side of tortillas for a meal that’s nourishing and unforgettable.
Why You’ll Love This Recipe
- 🌶️ Authentic New Mexican Flavor – Features traditional Chimayo red chile powder and classic pozole texture.
- 🐖 Tender, Slow-Simmered Pork – Pork shoulder cooks low and slow until it melts in your mouth.
- 🍲 Deep, Layered Spices – Toasted cumin, coriander, oregano, and garlic make every bite aromatic and flavorful.
- 🥄 Perfect for Make-Ahead Meals – Tastes even better the next day as the flavors continue to develop.
- 🧅 Customizable with Garnishes – Add crunch, acidity, and brightness with your favorite toppings.
Ingredients
For the Pozole:
- 1 pound frozen or dried pozole (soaked overnight if dried)
- 1–1½ pounds pork shoulder, trimmed and cut into ½–¾” cubes
- Salt and pepper, to taste
- 2 tablespoons olive oil or bacon drippings
- 1 medium onion, chopped (about 2 cups)
- 6–8 cloves garlic, minced
- 8 cups water or a mix of water and chicken stock
- 2 teaspoons dried Mexican oregano, crushed
- ½ teaspoon cumin seeds, toasted and ground
- ½ teaspoon coriander seeds, toasted and ground
- 1 bay leaf
- 2 teaspoons Chimayo red chile powder
- A pinch or two chipotle flakes (optional, for added heat)
- 1 cup red chile sauce (or more, to taste)
Suggested Toppings (Choose 2–4):
- Diced raw onion or green onion
- Thinly sliced or pickled radishes
- Shredded cabbage or pickled slaw
- Chopped fresh cilantro
- Queso fresco, cheddar, or Monterey Jack
- Lime wedges
- Warm flour or corn tortillas
- Tortilla chips for crunch
- Extra red chile sauce
Step-by-Step Instructions
1️⃣ Prepare the Pozole (If Using Dried)
- Soak dried pozole in a large bowl of water overnight (12+ hours).
- Drain and rinse before using.
💡 Tip: Dried pozole will “pop” and blossom as it cooks—look for the kernels to puff up and become tender.
2️⃣ Toast the Spices
- Heat a heavy-bottomed pot over medium-low.
- Add cumin and coriander seeds and toast for 1–2 minutes until aromatic.
- Grind into powder using a spice grinder or mortar and pestle.
- (Skip this step if using pre-ground spices.)
3️⃣ Brown the Pork
- Season pork cubes with salt and pepper.
- Heat olive oil or bacon drippings over medium-high heat in the same pot.
- Brown the pork on all sides (about 2–3 minutes per side).
- Remove to a plate and set aside.
4️⃣ Sauté the Aromatics
- In the same pot, add chopped onion and garlic.
- Sauté for 2–3 minutes, scraping up browned bits.
- Return the pork to the pot.
5️⃣ Simmer the Pozole
- Add soaked pozole, broth/water, oregano, ground cumin and coriander, bay leaf, Chimayo red chile powder, and optional chipotle flakes.
- Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
6️⃣ Check for Doneness
- After 1 hour, test the pozole kernels. They should be tender but not fully popped.
- Remove the lid and simmer uncovered for 30 more minutes, allowing the pozole to bloom and the broth to reduce slightly.
7️⃣ Add Red Chile Sauce
- Stir in 1 cup red chile sauce and simmer uncovered for another 30 minutes, stirring occasionally.
- Add more broth or water as needed to maintain your desired consistency.
8️⃣ Taste and Adjust Seasoning
- Add salt, pepper, or more red chile to taste.
- Let the soup rest or refrigerate overnight for deeper flavor.
9️⃣ Serve and Garnish
- Ladle into large bowls.
- Top with your favorite garnishes: radishes, onion, cabbage, cilantro, cheese, and a squeeze of lime.
- Serve with tortillas or tortilla chips for a full meal.
Expert Tips & Variations
✅ Tips for Success
- Soaking dried pozole is essential. Don’t skip it unless using frozen or canned hominy.
- Use Chimayo red chile powder for authentic flavor. Substitute with New Mexico red chile powder if needed.
- Cook low and slow for the most tender pork and rich broth.
- Taste often and adjust salt and chile as the flavors develop.
🔄 Variations
- Use chicken thighs instead of pork for a lighter version.
- Add green chile along with red chile for a Christmas-style pozole.
- Make it vegetarian by swapping pork for mushrooms and pinto beans and using vegetable broth.
Important Notes
- Pozole is a stew, not a soup — it should have body and texture.
- Avoid over-salting early. Add more seasoning after the red chile sauce is incorporated.
- Use a large, heavy pot or Dutch oven for even cooking and heat retention.
Nutritional Information (Per Serving, Approx. 1.5 cups)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 360 |
| Protein | 28g |
| Carbohydrates | 25g |
| Fat | 18g |
| Fiber | 5g |
| Sodium | 580mg |
Nutrition will vary based on broth, garnishes, and chile sauce used.
Frequently Asked Questions (FAQ)
❓ What is pozole made from?
Pozole is made from hominy (nixtamalized corn), which has been treated to make it puff and soften during cooking. It’s paired with meats like pork or chicken and seasoned with chile and spices.
❓ Can I use canned hominy instead of dried?
Yes, but for best flavor and texture, dried or frozen pozole is preferred. Canned hominy should be added in the last 30 minutes of cooking since it’s already tender.
❓ What is Chimayo red chile powder?
Chimayo red chile powder is made from heirloom chiles grown in Chimayo, New Mexico. It’s known for its vibrant red color, earthy, complex heat, and slightly sweet undertone.
❓ How long does pozole keep?
Pozole stores well in the fridge for up to 5 days and can be frozen for up to 3 months. In fact, it often tastes better the next day.
❓ Can I make this in a slow cooker or Instant Pot?
Yes! Sear the pork first, then transfer to a slow cooker (LOW 6–8 hours) or Instant Pot (Pressure Cook for 35 minutes). Add red chile sauce afterward and simmer to thicken.
Final Thoughts
This New Mexico Pork Pozole with Chimayo Red Chile is the kind of dish that speaks to the soul. It’s rich, spicy, comforting, and endlessly customizable with garnishes and toppings. Whether you’re celebrating a holiday, cooking for family, or just craving something warming and bold, this pozole will hit the spot every time.
Serve it up with warm tortillas, a squeeze of lime, and a dash of chile sauce—and you’ll be tasting the heart of New Mexico in every bite. 🌶️🍲