New Mexico Pork Pozole with Chimayó Red Chile

Serves 1
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Directions

  1. 1Place dried pozole in a large bowl and cover with plenty of water.
  2. 2Soak at least 12 hours or overnight.
  3. 3Drain and rinse well before using.
  4. 4Heat a large heavy-bottomed pot over medium-low heat.
  5. 5Add cumin and coriander seeds and toast 1–2 minutes until aromatic.
  6. 6Grind into a powder.
  7. 7Season pork cubes lightly with salt and pepper.
  8. 8Heat oil or bacon drippings over medium-high heat.
  9. 9Brown pork on all sides, about 2–3 minutes per side, until lightly golden.
  10. 10Add onion and garlic to the pot.
  11. 11Cook 2–3 minutes, stirring often, until onion softens and garlic is fragrant.
  12. 12Add soaked pozole, liquid, oregano, toasted spices, bay leaf, and Chimayó red chile powder.
  13. 13Bring to a boil, reduce to a simmer, cover, and cook 1 hour, stirring occasionally.
  14. 14Uncover and continue cooking 30 minutes.
  15. 15Stir in red chile sauce and chipotle flakes if using.
  16. 16Simmer uncovered another 30 minutes.
  17. 17Add more liquid if needed.
  18. 18Taste and adjust salt, pepper, and chile level.
  19. 19Remove bay leaf.

Ingredients

  • 1 lb frozen pozole
  • 1 lb dried pozole, soaked at least 12 hours
  • 1 lb pork shoulder, trimmed and cut into ½–¾-inch cubes
  • Salt
  • black pepper
  • 2 tbsp olive oil or bacon drippings
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 8 cups liquid (water, or half water / half chicken stock)
  • 2 tsp dried Mexican oregano, crushed
  • 0.5 tsp cumin, toasted and ground
  • 0.5 tsp coriander, toasted and ground
  • 1 bay leaf
  • 2 tsp Chimayó red chile powder
  • Pinch chipotle flakes (optional)
  • 1 cup red chile sauce
  • Salt
  • pepper
  • Diced raw onion or sliced green onion
  • Thinly sliced radishes
  • Pickled radish or pickled onion
  • Shredded cabbage or pickled cabbage
  • Chopped fresh cilantro
  • Grated cheddar, Monterey Jack, or queso fresco
  • Lime wedges
  • Extra red chile sauce
  • Flour or corn tortillas
  • Corn tortilla chips

Equipment

large bowllarge heavy-bottomed pot

Tips

  • This dish is slow food, meant to be shared, topped generously, and even better the next day.