Santa Fe Posole with Red Chile and Pork

Santa Fe Posole with Red Chile and Pork is a hearty and flavorful traditional dish that celebrates the rich culinary heritage of New Mexico. This recipe features tender cubes of pork simmered with posole, a vibrant red chile sauce, and aromatic spices, creating a savory stew that’s both comforting and satisfying.

Perfect for cold days or special gatherings, it’s customizable with fresh toppings like onions, cabbage, and lime, making every bowl a personalized masterpiece.

Whether you’re familiar with posole or trying it for the first time, this recipe is sure to become a favorite!

Why You’ll Love This Recipe:

People will love Santa Fe Posole with Red Chile and Pork because it combines bold flavors, hearty textures, and a touch of spice in a dish that feels both comforting and authentic.

The tender pork and posole simmer in a savory broth infused with smoky red chile and fragrant spices, creating a dish that’s deeply satisfying.

It’s versatile, allowing for personalized toppings to suit every taste, and perfect for sharing with loved ones.

Whether for a cozy family dinner or a festive occasion, this recipe is a crowd-pleaser that highlights the rich culinary traditions of the Southwest.

Key Ingredients:

Posole (Hominy): The heart of this dish, posole provides a chewy and hearty texture that pairs beautifully with the rich broth.

Pork Shoulder: Tender cubes of pork add depth and richness to the stew.

Chimayo Red Chile Powder: A key spice that gives the dish its smoky, spicy flavor and vibrant color.

Mexican Oregano and Toasted Spices: These herbs and spices enhance the aromatic profile, adding layers of complexity.

Red Chile Sauce: A bold and flavorful addition that ties the dish together with its savory and slightly spicy notes.

Toppings: Fresh and vibrant garnishes like shredded cabbage, radishes, cilantro, and lime juice bring balance and brightness to the hearty stew.

Santa Fe Posole with Red Chile and Pork

Ingredients

1 pound frozen posole or 1 pound dry posole soaked in water overnight or at least 12 hours*

1–1 ½ pounds pork shoulder, trimmed and diced into ½–¾” cubes

Salt & pepper for seasoning

2 tablespoons olive oil or bacon drippings

1 medium onion, chopped (~2 cups)

6–8 large garlic cloves, minced

8 cups liquid (water or a combination of water and chicken stock)

2 teaspoons dried Mexican oregano, crushed

½ teaspoon cumin, toasted and ground

½ teaspoon coriander, toasted and ground

1 bay leaf

2 teaspoons Chimayo red chile powder

A pinch or two of chipotle flakes (optional)

1 cup red chile sauce (or adjust to taste)

Salt and pepper to taste

Suggested Toppings (Choose 2–4):

Diced raw onion or chopped green onion

Thinly sliced radishes

Pickled radishes or onions*

Thinly shredded cabbage or pickled cabbage

Chopped cilantro

Grated cheese (cheddar, Monterey Jack, or queso fresco)

Lime wedges

Additional red chile sauce

Warm flour or corn tortillas

Corn tortilla chips

Instructions

Prepare the Posole:

If using dry posole, cover with water and soak overnight to hydrate.

Toast Spices (If Necessary):

If using whole cumin and coriander seeds, heat a heavy pot over medium-low heat. Toast the seeds until aromatic and lightly browned. Grind to a powder using a mortar or spice grinder.

Season and Brown Pork:

Lightly coat the pork cubes with salt and pepper. Heat olive oil in a large pot over medium heat and brown the pork for about 2 minutes, stirring occasionally.

Sauté Aromatics:

Add the chopped onion and minced garlic to the pot, cooking for about 2 minutes until fragrant.

Add Liquid and Spices:

Pour in the liquid (water or stock), posole, toasted spices, oregano, bay leaf, and red chile powder.

Stir to combine and bring the mixture to a boil.

Simmer the Posole:

Reduce heat to a low simmer, cover, and cook for 1 hour. Remove the lid and continue cooking for another 30 minutes, stirring occasionally to prevent sticking or breaking the posole.

Add Red Chile Sauce:

Stir in the red chile sauce and cook for another 30 minutes, or until the posole has blossomed and become tender. Add more hot water or broth if needed to maintain the desired consistency.

Optional Rest for Flavor:

For deeper flavor, let the posole cool to room temperature and refrigerate for several hours or overnight. Reheat gently before serving.

Serve and Garnish:

Ladle the posole into bowls, add your choice of toppings, and serve alongside warm tortillas or tortilla chips.

Enjoy this hearty and flavorful Santa Fe Posole with its perfect blend of smoky, spicy, and savory goodness!

Notes:

Posole Preparation:

If using dried posole, soak it overnight to ensure it cooks evenly. Alternatively, frozen posole works well and requires less prep time.

Toasting Spices:

Toasting the cumin and coriander seeds enhances their flavor. Grind them fresh for the best aroma and taste.

Adjusting Heat:

The Chimayo red chile powder and chipotle flakes determine the spice level. Adjust these to suit your preference for heat.

Red Chile Sauce:

Homemade or store-bought red chile sauce works. If using store-bought, look for one with authentic Southwestern flavors for the best results.

Consistency:

Keep an eye on the liquid levels while cooking. Add hot water or broth as needed to maintain a stew-like consistency.

Make-Ahead Tip:

This dish tastes even better the next day after the flavors have melded. Consider making it a day in advance for maximum flavor.

Toppings are Key:

Choose a mix of fresh and tangy toppings like cabbage, lime, and cilantro to balance the rich and smoky stew.

Serving Suggestions:

Serve with warm tortillas or tortilla chips for scooping, and let guests customize their bowls with their favorite garnishes.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use canned hominy instead of dried or frozen posole?

Yes, canned hominy is a convenient option.

Simply rinse and drain it, and add it during the last 30 minutes of cooking since it is already pre-cooked.

Can I make this recipe in a slow cooker?

Absolutely! Brown the pork, onion, and garlic in a skillet first, then transfer to a slow cooker.

Add the posole, spices, and liquids, and cook on low for 6–8 hours or until the posole and pork are tender. Add the red chile sauce during the last hour of cooking.

How can I make this recipe spicier or milder?

To make it spicier, increase the amount of Chimayo red chile powder or add more chipotle flakes.

For a milder version, reduce the chile powder and omit the chipotle flakes.

Can I substitute chicken or another protein for pork?

Yes, chicken thighs or breasts can be used as a leaner alternative to pork.

You can also try beef or make it vegetarian by using beans instead of meat.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat on the stove over medium heat, adding a splash of water or broth if the stew has thickened.

You can also freeze the posole for up to 3 months; thaw it in the refrigerator overnight before reheating.

How do I know when the posole is cooked properly?

The posole (hominy) should be tender and “blossomed,” meaning it will have expanded and softened.

If using dry posole, it may take longer to cook than frozen or canned, so taste test a few kernels to check for doneness.

Can I make this dish without the red chile sauce?

While red chile sauce adds a deep, smoky flavor, you can omit it if you prefer.

Consider adding extra Chimayo red chile powder and other seasonings to compensate for the loss of flavor depth.

How do I avoid overcooking the pork?

Be sure to brown the pork quickly, just 2–3 minutes per side, to lock in the flavors and prevent it from becoming dry.

After adding the liquids, simmer gently, and avoid stirring too much to preserve the tenderness.

Can I use store-bought red chile sauce?

Yes, store-bought red chile sauce is an option, but for a more authentic and flavorful experience, homemade sauce is ideal.

If using pre-made sauce, choose one with minimal additives and preservatives for the best flavor.

Why is it important to toast the cumin and coriander seeds?

Toasting cumin and coriander releases their essential oils, which enhances their flavor and aroma, making the dish taste more vibrant and aromatic.

If you skip this step, the spices may not have the same depth of flavor.