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How to make New Mexico Pork Pozole With Chimayo Red Chile

New Mexico Pork Pozole With Chimαyo Red Chile


  • 1 pound frozen pozole or 1 pound dry pozole soaked in water overnight or at least 12 hours
  • 1 – 1 ½ pounds pork shoulder, trimmed, cut into ½ – ¾” cubes
  • Salt & pepper
  • 2 Tbsp olive oil or bacon drippings
  • 1 medium onion, chopped (+/- 2 cups)
  • 6 – 8 large garlic cloves, minced
  • 8 cups liquid (all water or up to half and half water/chicken stock)
  • 2 tsp. dried Mexican oregano, crushed
  • 1/2 tsp. cumin, toasted and ground
  • 1/2 tsp. coriander, toasted and ground
  • 1 bay leaf
  • 2 tsp. Chimαyo red chile powder
  • A pinch or two of chipotle flakes (optional)
  • 1 cup red chile sauce (or to taste)

Suggested Toppings (Choose 2 – 4)

  • Diced raw onion or chopped green onion
  • Thinly sliced radish
  • Pickled radish or onion
  • Thinly shredded cabbage or pickled cabbage
  • Chopped cilantro
  • Grated cheese (cheddar, Monterey Jack or queso fresco)
  • A squeeze or two of lime
  • More red chile sauce
  • Flour or corn tortillas
  • Corn tortilla chips


  1. If using dry pozole, cover with water and soak overnight.
  2. Heat a large, heavy soup pot over medium-low heat. Add the cumin and coriander and toast until light brown and aromatic. Transfer to a mortar or grinder. Grind to a powder.
  3. Lightly coat the cubes of pork with salt and pepper.
  4. In a large soup pot, heat the oil over medium heat. Brown the pork about 2 minutes. Add the onion and garlic and sauté for 2 minutes.
  5. Add the liquid, pozole, herbs, and spices (omit red chile sauce) to the pot. Bring to a boil.
  6. Lower heat to a simmer, cover, and cook for 1 hour. Remove the cover and cook another 30 minutes. Only stir occasionally to prevent “breaking” the pozole.
  7. Add the red chile and cook another 30 minutes or so until pozole has “blossomed” and is tender. If you need to add more liquid, add some hot water or broth at the beginning or 15 minutes into this step.
  8. Taste and adjust seasoning to your taste.
  9. Optional – If you have time, let sit for a couple of hours and come to room temperature. Refrigerate until ready to eat. You can refrigerate overnight if you want.
  10. Reheat when ready to serve.
  11. Transfer to bowls and top with the desired toppings and serve with warm flour or corn tortillas.
See also  Broccoli Apple Salad


  • For extra depth of flavor, toast the cumin and coriander before grinding them.
  • Adjust the level of heat by adding more or less red chile powder and chipotle flakes according to your preference.
  • Letting the pozole sit for a couple of hours allows the flavors to meld together for a richer taste experience.


Q: Can I use canned pozole instead of frozen or dry?
A: While canned pozole can be used as a shortcut, the texture and flavor may differ slightly from using frozen or dry pozole.

Q: How spicy is this dish?
A: The spiciness can be adjusted according to your taste preferences by controlling the amount of red chile powder and chipotle flakes added.

Q: Can I make this dish vegetarian?
A: Yes, you can substitute the pork with vegetables or tofu for a vegetarian version of this dish. Adjust the cooking time accordingly.