New Mexico Pork Pozole with Chimayo Red Chile is a comforting and flavorful dish that showcases the rich culinary traditions of the Southwest. This hearty soup features tender pork shoulder, hominy, and a blend of aromatic spices, all simmered to perfection.
The addition of Chimayo red chile powder gives it a distinct depth of flavor, while a variety of toppings like fresh onions, radishes, and cilantro add freshness and texture.
Perfect for gatherings or a cozy family dinner, this pozole embodies warmth and heartiness in every bowl. Enjoy the vibrant flavors and the essence of New Mexico in this beloved classic!
New Mexico Pork Pozole With Chimayo Red Chile
Ingredients
1 pound frozen pozole or 1 pound dry pozole soaked in water overnight or at least 12 hours*
1 – 1 ½ pounds pork shoulder*, trimmed, cut into ½ – ¾” cubes
Salt & pepper
2 Tbsp olive oil or bacon drippings
1 medium onion, chopped (+/- 2 cups)
6 – 8 large garlic cloves, minced
8 cups liquid* (all water or up to half and half water/chicken stock)
2 tsp. dried Mexican oregano, crushed
1/2 tsp. cumin*, toasted and ground
1/2 tsp. coriander*, toasted and ground
1 bay leaf
2 tsp. Chimayo red chile powder*
A pinch or two of chipotle flakes (optional)
1 cup red chile sauce* (or to taste)
Salt and pepper to taste
Suggested Toppings (Choose 2 – 4)
Diced raw onion or chopped green onion
Thinly sliced radish
Pickled radish or onion*
Thinly shredded cabbage or pickled cabbage
Chopped cilantro
Grated cheese (cheddar, Monterey Jack or queso fresco)
A squeeze or two of lime
More red chile sauce
Flour or corn tortillas
Corn tortilla chips
Instructions
If using dry pozole, cover with water and soak overnight.
(If you have the toasted cumin and coriander mix already, skip this step) Heat a large, heavy soup pot over medium low heat. Add the cumin and coriander and toast until light brown and aromatic. Transfer to a mortar or grinder. Grind to a powder.
Lightly coat the cubes of pork with salt and pepper.
In a large soup pot, heat the oil over medium heat. Brown the pork about 2 minutes. Add the onion and garlic and sauté for 2 minutes.
Add the liquid, pozole*, herbs and spices (omit red chile sauce) to the pot. Bring to a boil.
Lower heat to a simmer, cover and cook for 1 hour. Remove the cover and cook another 30 minutes. Only stir occasionally to prevent “breaking” the pozole.
Add the red chile and cook another 30 minutes or so until pozole has “blossomed” and is tender. If you need to add more liquid, add some hot water or broth at the beginning or 15 minutes into this step.*
Taste and adjust seasoning to your taste.
Optional – If you have time, let sit for a couple of hours and come to room temperature. Refrigerate until ready to eat. You can refrigerate overnight if you want.
Reheat when ready to serve.
Transfer to bowls and top with the desired toppings and serve with warm flour or corn tortillas.
Add a touch of New Mexico flair to your dining experience with our Pork Pozole infused with Chimayo Red Chile. This iconic dish pays homage to the flavors of the region, delivering a delicious blend of heat, depth, and authenticity.
Kitchen Notes
Pozole – If you can’t find frozen or dry pozole, then use canned hominy. If using canned hominy, eliminate the initial hour of cook time and only cook 30 – 45 minutes.
Pork – If using frozen or dry pozole, use pork shoulder or butt to ensure a tender pork. If using hominy, cook the pork in liquid for at least 30 minutes before adding the hominy, OR use pork loin. Brown it and add with the hominy. I have always found that pork loin gets tough and dry if cooked too long; therefore, I prefer pork shoulder.
Cumin and Coriander – I keep a cumin/coriander mix in the spice drawer which makes dishes like this easy. If you don’t have it, then lightly toast the cumin and coriander and grind.
Liquid – If using frozen or dry pozole, you could use just water or 6 cups water with 2 cups chicken stock. If using hominy, then I suggest using at least 4 – 6 cups of chicken stock.
Amount of liquid – Everyone like different amounts of liquids in their pozole. I like mine a little soupy, so I add a little more liquid toward the end than most. Start with the initial 8 cups and only add more if desired.
Red Chile Powder – My favorite has always been red chile powder from Chimayo, New Mexico, but it you don’t have it, then any New Mexico red chile powder is good. Just be sure it’s pure “chile” powder and not a “chili” blend.
Red Chile Sauce – You can make your own red chile sauce from pods or red chile from powder. If you don’t want to make your own sauce, you can sometime find it in the ethnic cuisine aisle at your local grocer or order online from a New Mexican supplier. If you just don’t have “red chile sauce”, then use a healthy tablespoon or two of red chile powder.
Breaking the pozole – The one thing you don’t want to do it “break” your pozole. Once it “blossoms”, it can easily fall apart and just become a mush. So try to avoid the temptation of frequent stirs.
Pickled radish and onion – It’s easy to pickle thinly slice radish and onion in a little olive brine for 4 hours. Just slice, transfer to a shallow container and cover with olive brine. It’s yummy. Check this out.
Freezing leftovers – Yes, you can freeze leftovers for up to 3 months. To thaw, let sit in the refrigerator overnight, then slowing heat in a covered pot, stirring occasionally. DO NOT MICROWAVE! The couple of times that I did microwave, I ended up with a mushy pozole.
Nutrition Information:
Serving Size: 1 cup (240g)
Calories: 300 | Total Fat: 15g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 50mg | Sodium: 600mg | Total Carbohydrates: 20g | Dietary Fiber: 3g | Sugars: 2g | Protein: 20g
Frequently Asked Questions:
Can I use both frozen and dry pozole interchangeably?
Yes, you can use either frozen or dry pozole for this recipe.
If using dry pozole, be sure to soak it in water overnight before cooking.
Is there a specific type of pork shoulder I should use?
Any pork shoulder will work, but it’s best to choose one that is well-trimmed and cut into small cubes for even cooking and texture.
What can I substitute for Chimayo red chile powder if I can’t find it?
If Chimayo red chile powder is unavailable, you can use any other type of red chile powder or chili powder for a similar flavor profile.
Can I prepare this dish ahead of time?
Yes, you can prepare the pozole ahead of time and refrigerate it until ready to serve.
Reheat it gently on the stovetop or in the microwave before serving.
What are some alternative toppings I can use?
Aside from the suggested toppings, you can also consider adding avocado slices, sour cream, or jalapeño slices for additional flavor and texture.
Can I use canned pozole instead of frozen or dry?
While frozen or dry pozole is preferred for its texture and flavor, you can use canned pozole as a convenient alternative. Just be sure to drain and rinse it before adding it to the recipe.
What can I use if I don’t have Chimayo red chile powder?
If Chimayo red chile powder is unavailable, you can substitute it with regular red chile powder or a combination of paprika and cayenne pepper for a similar flavor profile.
Can I make this recipe vegetarian?
Yes, you can make a vegetarian version of this pozole by omitting the pork and using vegetable broth instead of chicken stock.
You can also add extra vegetables like diced carrots and bell peppers for additional flavor and texture.
How long does this pozole keep in the refrigerator?
This pozole will keep well in the refrigerator for up to 3-4 days when stored in an airtight container.
Simply reheat it on the stovetop or in the microwave before serving.
Can I freeze leftover pozole?
Yes, you can freeze leftover pozole for up to 2-3 months.
Transfer it to a freezer-safe container or resealable plastic bags, leaving some room for expansion, and thaw it overnight in the refrigerator before reheating.
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