# New Mexico Pork Pozole with Chimayó Red Chile

This New Mexico-style pozole is deep, earthy, and comforting, built on tender pork, perfectly bloomed posole, and the unmistakable flavor of Chimayó red chile.

- Cuisine: Mexican
- Category: Snack
- Language: en

## 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

## Instructions

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

## Equipment

- large bowl
- large heavy-bottomed pot

## Tips

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

## Source

- Original video: https://www.facebook.com/reel/896869136031126/?fs=e&mibextid=wwXIfr&fs=e
- Recipe page: https://www.cliprecipe.com/recipe/c992e280-df4e-40f5-b592-61afbe2bb379
- Extracted: 2026-02-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt