Few dishes capture the spirit of the Southwest like a steaming bowl of pozole. This New Mexico Pork Pozole highlights the earthy depth and subtle sweetness of authentic Chimayó red chile, a prized regional ingredient known for its distinctive flavor and gentle heat. The result is a deeply comforting stew layered with tradition and character.
Tender pork slowly simmers until it becomes melt-in-your-mouth soft, enriching the broth with savory richness. Hominy adds its signature texture — plump, slightly chewy kernels that absorb the bold red chile sauce while contributing body to the stew.
Chimayó red chile is the heart of this recipe. Unlike standard chili powders, it offers a nuanced flavor profile: earthy, slightly fruity, and warmly spiced without overwhelming heat. When blended into a smooth sauce and simmered with garlic, onion, and broth, it transforms into a vibrant base that defines authentic New Mexican cuisine.
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Served with fresh garnishes like shredded cabbage, sliced radishes, lime wedges, and chopped cilantro, this pozole is both rustic and celebratory. It is equally suited for family dinners, holiday gatherings, or any occasion that calls for a deeply satisfying meal.
Servings: 6–8
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Ingredients :
- 2 pounds pork shoulder, cut into 1-inch cubes
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/2 cup Chimayó red chile powder
- 3 cups warm water (for chile sauce)
- 6 cups pork or chicken broth
- 2 (15-ounce) cans white hominy, drained and rinsed
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cumin
Optional Garnishes:
- Shredded cabbage
- Thinly sliced radishes
- Chopped fresh cilantro
- Lime wedges
- Diced white onion
Instructions:
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