Red chile pork posole is a beloved dish in New Mexico, especially during the holiday season. This hearty and flavorful soup is perfect for warming up on a chilly winter day. Made with tender pork, rich red chile sauce, and hominy, it’s a dish that will leave you feeling satisfied and comforted. In this article, we’ll walk you through a classic red chile pork posole recipe that will surely become a favorite in your household.
Gathering the Ingredients
Before we dive into the recipe, let’s gather all the ingredients you’ll need:
- 2 pounds of pork shoulder, cut into bite-sized pieces
- 2 tablespoons of vegetable oil
- 1 large onion, diced
- 4 cloves of garlic, minced
- 2 tablespoons of flour
- 3 cups of chicken broth
- 2 cups of water
- 1 cup of red chile sauce (made from Hatch hot red chile pods)
- 2 cans of hominy, drained and rinsed (1 cup of dried hominy soaked overnight)
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Optional toppings: chopped cilantro, sliced radishes, lime wedges
Let’s Get Cooking
Now that we have everything we need, let’s start cooking:
- In a large pot, heat the vegetable oil over medium-high heat.
- Add the pork shoulder pieces to the pot and cook until they are browned on all sides. This will help develop the flavors in the soup.
- Add the diced onion and minced garlic, and sauté until they become fragrant and translucent.
- Sprinkle the flour over the pork and stir well to coat. This will help thicken the soup.
- Pour in the chicken broth, water, and red chile sauce. Stir everything together and bring the mixture to a simmer. Some people like to leave the red chile sauce on the side. I recommend this if you have people in your family who are sensitive to spice.
- Reduce the heat to low, cover the pot, and let the soup simmer for about 1 hour, or until the pork is tender.
- Add the drained and rinsed hominy to the pot, along with the dried oregano. Stir well and let the soup simmer for another 30 minutes to allow the flavors to meld together. If using dried hominy, start boiling it while you are cutting onions and garlic. It will take about an hour of total boil time to reach the right texture. The time it will take depends on how long you soaked it.
- Taste the soup and season with salt and pepper according to your preference.
Serving and Enjoying
Your classic red chile pork posole is now ready to be served! Ladle the soup into bowls and garnish with chopped cilantro, sliced radishes, and a squeeze of fresh lime juice. These toppings add a burst of freshness and brightness to the dish, balancing out the rich flavors of the soup.
Enjoy this New Mexican-style posole with warm tortillas or crusty bread on the side. It’s a complete meal on its own, but you can also serve it as a starter or alongside other Mexican dishes.
Now that you know how to make a classic red chile pork posole, you can bring a taste of New Mexico into your own kitchen. This hearty and comforting soup is perfect for any occasion, but it’s especially cherished during the holiday season. So gather your ingredients, get cooking, and enjoy a bowl of this delicious red chile pork posole with your loved ones. Remember to stock up on red chile pods when you get your roasted chile for the year at 2010 Eubank Blvd NE!
In case you are thinking about other ways to use New Mexico’s favorite food, be sure to check out our recipes section!