New Mexican Posole
Experience the bold and comforting flavors of the Southwest with this authentic New Mexican Posole recipe, a hearty and traditional stew that's perfect for any occasion. Featuring tender, slow-simmered pork shoulder, nutty dried hominy, and the smoky depth of dried New Mexican chilies, this dish is a celebration of rustic, slow-cooked perfection. Infused with garlic, cumin, and oregano, and topped with vibrant garnishes like fresh cilantro, lime wedges, and crisp radishes, this posole offers a dynamic blend of textures and zesty, satisfying flavors. Whether you're hosting a dinner party or cozying up on a chilly evening, this classic recipe is sure to become your new go-to comfort food. Perfect for fans of Southwestern cuisine, this dish is both a cultural staple and a soul-warming meal.
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Recipe Information
Ingredients
- 2 cups dried hominy
- 2 pounds pork shoulder (cut into 1-inch cubes)
- 1 large yellow onion (chopped)
- 4 cloves garlic cloves (minced)
- 6 chilies dried red New Mexican chilies (stems and seeds removed)
- 1 teaspoon cumin powder
- 1 teaspoon oregano
- 8 cups chicken broth
- 2 teaspoons salt
- 0.5 teaspoon pepper
- 4 wedges lime wedges (for garnish)
- 0.25 cup fresh cilantro (chopped, for garnish)
- 1 cup shredded cabbage (optional)
- 0.25 cup radishes (thinly sliced, optional)
Instructions
Rinse the dried hominy under cold water and place in a large bowl. Cover with water and soak overnight, or for at least 8 hours. Drain before use.
In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the cubed pork shoulder and sear until browned on all sides. Remove the pork and set aside.
In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute.
Add the dried red New Mexican chilies to the pot and toast lightly for 2 minutes, being careful not to burn them. Remove the toasted chilies and place them in a blender.
Add 1 cup of chicken broth to the blender with the chilies and blend until smooth. Set aside the chili puree.
In the pot, return the pork and add the drained hominy, cumin, oregano, salt, and pepper. Pour in the remaining chicken broth and bring to a boil.
Reduce the heat to a simmer and stir in the chili puree. Cover the pot and let it simmer for 2.5 to 3 hours, stirring occasionally, until the pork is tender and the hominy is fully cooked and soft.
Taste the posole and adjust the seasoning with additional salt or pepper if needed.
Serve the posole hot in bowls, garnished with lime wedges, fresh cilantro, shredded cabbage, and sliced radishes if desired.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1502 mg | 65% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 6.0 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1020 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
