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New Mexico Pork Pozole with Chimayo Red Chile
Bring the authentic flavors of New Mexico to your table with this hearty Pork Pozole. Featuring tender pork, chewy pozole (hominy), and a bold kick of Chimayo red chile, this dish is the ultimate comfort food for chili lovers. Whether served as a centerpiece for a gathering or as a warming meal on a chilly day, this recipe delivers deep, smoky flavors and endless topping options to customize your bowl.
Why You’ll Love This Recipe
- Bold New Mexico Flavors: Chimayo red chile powder adds a distinctive smoky and earthy taste.
- Hearty & Satisfying: The combination of pork, pozole, and savory broth makes this a filling meal.
- Customizable: With an array of toppings, everyone can make their bowl their own.
Ingredients
For the Pozole
- 1 pound frozen pozole or 1 pound dried pozole (soaked in water overnight for at least 12 hours)
- 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 large garlic cloves, minced
- 8 cups liquid (water, or up to half water and half chicken stock)
- 2 teaspoons dried Mexican oregano, crushed
- ½ teaspoon cumin, toasted and ground
- ½ teaspoon coriander, toasted and ground
- 1 bay leaf
- 2 teaspoons Chimayo red chile powder
- A pinch or two of chipotle flakes (optional, for extra heat)
- 1 cup red chile sauce (or to taste)
- Salt and pepper, to taste
Suggested Toppings
Choose 2–4 for added flavor and texture:
- Diced raw onion or chopped green onion
- Thinly sliced radish
- Pickled radish or onion
- Thinly shredded cabbage or pickled cabbage
- Chopped fresh cilantro
- Grated cheese (cheddar, Monterey Jack, or queso fresco)
- Lime wedges for squeezing
- Additional red chile sauce for extra heat
- Flour or corn tortillas (for dipping)
- Corn tortilla chips (for crunch)
Step-by-Step Instructions
Step 1: Prepare the Pozole (if using dried)
- Place the dried pozole in a large bowl and cover with water. Soak for at least 12 hours or overnight.
- Drain and rinse thoroughly before cooking.
Step 2: Toast the Spices
- Heat a large, heavy-bottomed soup pot over medium-low heat.
- Add cumin and coriander seeds and toast until lightly browned and aromatic (1–2 minutes).
- Grind the toasted seeds into a powder using a spice grinder, blender, or mortar and pestle. (Skip this step if using pre-ground spices.)
Step 3: Prepare and Brown the Pork
- Lightly season the pork cubes with salt and pepper.
- Heat olive oil or bacon drippings in the soup pot over medium-high heat.
- Add the pork cubes and brown them on all sides, about 2–3 minutes per side, creating a golden crust.
Step 4: Sauté the Aromatics
- Add the chopped onion and garlic to the pot with the pork.
- Sauté for 2–3 minutes, stirring often, until the onions are translucent and the garlic is fragrant.
Step 5: Simmer the Pozole
- Add the soaked pozole, water or broth, oregano, toasted cumin and coriander, bay leaf, and Chimayo red chile powder to the pot.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 1 hour, stirring occasionally.
Step 6: Check the Pozole for Doneness
- After 1 hour, check the texture of the pozole. It should be tender but not fully “blossomed.”
- Remove the lid and continue cooking for another 30 minutes, allowing the broth to reduce slightly and the pozole to fully bloom (it will “pop” and resemble small flowers).
Step 7: Add the Red Chile Sauce
- Stir in the red chile sauce and chipotle flakes (if using) for extra smoky heat.
- Simmer uncovered for another 30 minutes, stirring occasionally. Add more water or broth if the soup becomes too thick.
Step 8: Adjust Seasoning
- Taste the broth and adjust salt, pepper, and spices as needed.
- For deeper flavor, let the pozole cool to room temperature and refrigerate for a few hours or overnight. The flavors will meld beautifully, making it even better the next day.
Step 9: Serve and Garnish
- Ladle the hot pozole into bowls.
- Top with your choice of garnishes: diced raw onions, radishes, shredded cabbage, cilantro, cheese, and a squeeze of lime for brightness.
- Serve with warm tortillas or tortilla chips on the side for dipping.
Tips for Success
- Using Frozen Pozole: If using frozen pozole, skip the soaking step and follow the package instructions for cooking time.
- Heat Level: Adjust the amount of Chimayo red chile powder and chipotle flakes to suit your spice tolerance.
- Flavor Boost: Bacon drippings add an extra layer of smoky richness—don’t skip them if you have some on hand!
Final Thoughts
New Mexico Pork Pozole with Chimayo Red Chile is the ultimate comfort food for chile lovers. With its bold, smoky broth, tender pork, and chewy pozole, it’s a dish that brings the authentic flavors of New Mexico to your table. The customizable toppings and sides make it perfect for family dinners or special gatherings. Make a big pot and enjoy leftovers—pozole tastes even better the next day! 🌶️🍲
Let me know if you’d like to tweak this recipe or add more variations!