New Mexico Pork Pozole with Chimayo Red Chile 🌶️🍲
Ingredients
For the Pozole
- 1 pound frozen pozole or 1 pound dried pozole (soaked in water overnight for at least 12 hours)
- 1–1 ½ pounds pork shoulder, trimmed and cut into ½–¾” cubes
- Salt & 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
- 1/2 teaspoon cumin, toasted and ground
- 1/2 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)
- 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)
Instructions
1️⃣ Prepare the Pozole (if using dried pozole)
- Place the dried pozole in a large bowl and cover it with water. Soak for at least 12 hours or overnight.
- Drain and rinse thoroughly before cooking.
2️⃣ 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 (about 1–2 minutes).
- Grind the toasted seeds into a powder using a spice grinder, blender, or mortar and pestle. (If you have pre-ground cumin and coriander, you can skip this step.)
3️⃣ Prepare the Pork
- Lightly season the pork cubes with salt and pepper.
4️⃣ Brown the Pork
- In a large soup pot, heat olive oil or bacon drippings over medium-high heat.
- Add the pork cubes and brown them on all sides for about 2-3 minutes per side, creating a golden crust.
5️⃣ 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 garlic is fragrant.
6️⃣ Simmer the Pozole
- Add the soaked pozole, liquid (water or broth), oregano, toasted cumin and coriander, bay leaf, and Chimayo red chile powder to the pot.
- Bring to a boil, then reduce heat to a simmer.
- Cover and cook for 1 hour, stirring occasionally.
7️⃣ Check 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 finish blooming (it will “pop” and look like little flowers).
8️⃣ 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. If the soup gets too thick, add more hot water or broth.
9️⃣ Adjust Seasoning
- Taste the broth and adjust salt, pepper, and spices as needed. This is the time to perfect the flavors!
🔟 Optional Cooling Step
- For a deeper flavor, let the pozole cool to room temperature and refrigerate for a few hours or overnight.
- The flavors will meld beautifully, and the dish will be even more delicious the next day.
1️⃣1️⃣ Serve and Garnish
- Ladle the hot pozole into bowls.
- Add toppings like raw onions, radish slices, shredded cabbage, cilantro, cheese, and a squeeze of fresh lime for brightness.
- Serve with warm tortillas or tortilla chips on the side.
Pro Tips
- Dried vs. Frozen Pozole: If you’re using frozen pozole, you can skip the soaking process. Just rinse it before adding it to the pot.
- Flavor Enhancements: Add a dash of ground cloves or a splash of vinegar at the end for a subtle flavor boost.
- Spicy Option: Add more Chimayo chile powder or chipotle flakes if you prefer a spicier broth.
- Texture Tip: Fully cooked pozole grains will “blossom” or “pop” like little flowers. This is a good sign that they are tender and ready.
Enjoy Your New Mexico Pork Pozole!
Rich, hearty, and deeply flavorful, this traditional New Mexican pozole with Chimayo red chile is the perfect comfort food. The combination of tender pork, chewy pozole, and rich chile broth makes for an unforgettable dish. 🌶️🍲
Let me know if you’d like any adjustments to the recipe or more detailed instructions! Enjoy your cozy, flavorful meal! 😋