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Red Posole with Pork (Pozole Rojo)

A hearty, satisfying dish, this soup or stew-like meal is made with New Mexican (Hatch) Chiles.  These are not super-spicy, but are more flavorful and earthy with a medium kick.

Serve with garnishes at the table.  I like a good squeeze of lime and some thin-sliced radishes and cabbage to push into the broth.

Special equipment needed: a large heavy pot for the soup and either a blender or food processor to make the chile sauce

Ingredients

Scale

For the Posole

For Garnish

Instructions

Prepare the Chile Sauce

  1. In a medium saute pan over high heat, toast the stemmed and seeded chiles for a couple minutes per side, or until they begin to puff up a bit and become fragrant. Cut into smaller pieces with a scissors and place into a shallow dish or bowl and cover with 1 1/2 cups very hot water.  Let sit for 15 minutes to soften while you prepare the onions and garlic.
  2. Heat a large heavy pot (the one you will use for the soup) to medium or medium-high, add the oil, followed by the chopped onions and the garlic. Sauté for 8 minutes until soft.
  3. Place the chiles in water, along with the onions and garlic into a blender or food processor and purée until smooth. Set aside.

Prepare the Soup

  1. In 2-3 batches, brown the pork in the same large heavy pot you used for the onions and garlic.  Add a teaspoon of cumin along with salt and pepper to each batch.
  2. Once the pork is all browned and in the pot, add any remaining cumin, along with the chile sauce mixture, oregano and hominy.  Stir and cover with stock or broth.  If you use the entire quart of stock, just add water if it did not cover all of the ingredients.
  3. Simmer 2 hours or more, salting to taste, and adding more cumin if desired. (I probably added another 1-2 teaspoons)

Serve

  1. Prepare desired garnishes
  2. Serve with garnishes on the side, so each person can add their own.
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