Chimayo Style Posole

This Chimayo Style posole is a comforting and flavorful dish that celebrates the rich culinary traditions of the Southwest. With tender pork and beef simmered in a savory broth infused with aromatic chile and garlic, it offers a delightful balance of heat and heartiness.

Perfect for gatherings or cozy nights in, this hearty stew is sure to warm your soul. Serve it with a refreshing pico de gallo made from roasted Hatch chiles for an extra burst of flavor!

Chimayo Style Posole

Ingredients:

4 pork chops, cut to ½ inch

1 pound beef steak, diced to ½ inch

6 pig’s feet (optional)

10 Chimayo chile pods (or New Mexican pods), stems and seeds removed, rinsed

1 medium onion, diced

4 cloves garlic, minced

6 quarts chicken broth

1-2 lb. package of posole

1 tablespoon salt (or to taste)

Instructions:

Step 1:

In a large pot, brown the pork chops and beef over medium heat, including the bones if available.

After that, add the chile pods and lightly toast them for enhanced flavor.

Then, stir in the diced onion and minced garlic.

Step 2:

Next, blend the red chile and salt together before adding them to the posole along with the chicken broth.

Step 3:

Bring the mixture to a boil over medium-high heat, then cover and reduce to low to medium heat, allowing it to simmer for 1 to 2 hours.

This slow cooking will meld the flavors beautifully, creating a rich and satisfying dish.

Step 4:

I serve it with a Southwest pico made from roasted Hatch chiles as a garnish.

Enjoy!

Notes:

Adjusting Spice Level: The heat from the Chimayo chile pods can vary. Taste the mixture before adding all the salt and chiles, adjusting to your preferred spice level.

Cooking Time: For a richer flavor, consider simmering the stew longer than the suggested 1 to 2 hours. This allows the meat to become more tender and the flavors to deepen.

Hominy Options: You can use canned or dried posole. If using dried, be sure to soak it overnight and adjust the cooking time accordingly.

Meat Variations: Feel free to substitute the pork or beef with other meats, such as chicken or turkey, to suit your taste or dietary preferences.

Serving Suggestions: This posole is delicious on its own, but you can enhance it with toppings like diced avocado, fresh cilantro, lime wedges, or crumbled queso fresco.

Storage: Leftovers can be stored in the refrigerator for up to 3 days. The flavors continue to develop, making it even tastier the next day!

Garnish: The roasted Hatch chile pico de gallo adds a fresh contrast to the rich stew, so don’t skip it if you can help it!

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this posole in a slow cooker?

Yes! You can brown the meat and sauté the onions and garlic first, then transfer everything to a slow cooker.

Add the broth, posole, and seasonings, and cook on low for 6-8 hours or on high for 3-4 hours.

What can I substitute for the pig’s feet?

If you don’t want to use pig’s feet, you can simply omit them or substitute with additional pork or beef.

They add flavor and richness, but the dish will still be delicious without them.

How do I store leftovers?

Allow the posole to cool completely, then transfer it to an airtight container.

It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Reheat thoroughly before serving.

Can I make this dish vegetarian or vegan?

Yes! You can replace the meat with a variety of vegetables or beans (like black beans or pinto beans) and use vegetable broth instead of chicken broth.

Adjust seasonings as needed for flavor.

What should I serve with posole?

Posole is often served with various garnishes, such as diced avocado, fresh cilantro, lime wedges, radishes, and your roasted Hatch chile pico de gallo.

You can also pair it with tortillas or crusty bread for a complete meal.

Do I need to soak the posole (hominy) beforehand?

If you’re using dried posole, it’s best to soak it overnight to soften it and reduce cooking time.

Canned posole can be used directly without soaking.

How can I adjust the spiciness of the dish?

To control the heat, start with fewer chile pods and taste the broth before adding more.

You can always add more chiles later, but it’s hard to reduce spiciness once it’s in.

What if I can’t find Chimayo chile pods?

If Chimayo chiles are unavailable, you can substitute with New Mexican chiles or any mild to medium dried chiles.

Adjust the quantity based on your preferred spice level.

Can I use different meats in this recipe?

Absolutely! You can substitute the pork and beef with chicken, turkey, or even make it vegetarian by using mushrooms or a combination of beans.

How long does this dish need to cook?

Simmering the posole for 1 to 2 hours allows the flavors to meld and the meat to become tender.

You can cook it longer for even deeper flavors if you have the time!