Traditional New Mexico Red Chile Posole Recipe | I am New Mexico

Traditional New Mexico Red Chile Posole Recipe

If you’re from New Mexico, then you’ve got a family member that makes the best red chile posole.

In my family, my grandmother always made the food at the family gatherings. Although this seems like a very simple recipe, you have to make it your own. This recipe is very basic but very authentic. You’ll definitely enjoy a nice warm bowl of this, I guarantee it!

Traditional New Mexican Style Red Chile Posole

Red Chile Posole / Photo by Alissa Ferguson

INGREDIENTS

  • 1 ½ pounds dried hominy (posole), soaked overnight in cold water
  • 1 Red Chile Recipe
  • 2 pounds fresh pork belly, cut into 11/2 inch cubes
  • 2 pounds pork shoulder, not too lean, cut in 2-inch chunks
  • Salt and pepper
  • 2 cloves garlic (chopped) (approximately 1/4 cup)
  • 2 cups finely diced white onion

PREPARATION

Soak posole for 24 hours. Transfer to large soup pot. Cover with water and bring to a boil. Let simmer briskly for 1 hour. Season pork belly and pork shoulder generously with salt and pepper. After posole has cooked 1 hour, add pork shoulder, pork belly, onion, bay leaf, garlic, and cumin. Add enough water to cover by 2 inches, then return to a brisk simmer. While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and posole grains have softened and burst. Skim fat from surface of broth. Stir in 1-2 cups red chile and simmer for 10 minutes. Taste and correct seasoning.




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