New Mexico Pork Pozole with Chimayó Red Chile

Instructions:

1. Season the pork cubes with salt and black pepper.
2. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Brown the pork in batches until lightly caramelized on all sides. Remove and set aside.
3. In the same pot, reduce heat to medium and sauté the diced onion until softened, about 5 minutes. Add the garlic and cook for 30 seconds until fragrant.
4. In a separate bowl, whisk the Chimayó red chile powder with 3 cups of warm water until smooth. Let it sit for 5 minutes to fully hydrate, then strain through a fine sieve to remove any skins or grit.
5. Return the browned pork to the pot. Pour in the strained red chile sauce and broth. Add oregano and cumin. Stir well.
6. Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 90 minutes, or until the pork is fork-tender.
7. Stir in the drained hominy and continue simmering uncovered for 20 to 30 minutes to allow the flavors to meld. Adjust seasoning with additional salt if needed.
8. Serve hot with your choice of fresh garnishes.

Variations :

• Substitute pork with chicken thighs for a lighter version.
• Add diced green chile for additional heat and regional authenticity.
• Incorporate a smoked ham hock during simmering for deeper flavor.
• Make it thicker by reducing the broth slightly for a stew-like consistency.

Tips :

• Always strain the hydrated red chile sauce for a smoother, more refined broth.
• Simmer gently rather than boiling vigorously to keep the pork tender.
• Pozole tastes even better the next day as the flavors continue to develop.
• Freeze leftovers without garnishes for up to three months for an easy future meal.