Recipe Background
Posole, sometimes spelled pozole, is a traditional Mexican soup featuring a rich, savory broth and hominy—a kind of earthy-sweet dried corn kernel. New Mexico Posole takes that traditional soup and adds extra hearty seasonings and flavors. Infused with spicy red chiles, the meaty, chicken-flavored broth of New Mexico Posole is incredibly warming and comforting, exactly what you need on a chilly winter night. There's no end to the depth of flavors in this soup or to the depth of love you'll have for it once you try it!
Posole, sometimes spelled pozole, is a traditional Mexican soup featuring a rich, savory broth and hominy—a kind of earthy-sweet dried corn kernel. New Mexico Posole takes that traditional soup and adds extra hearty seasonings and flavors. Infused with spicy red chiles, the meaty, chicken-flavored broth of New Mexico Posole is incredibly warming and comforting, exactly what you need on a chilly winter night. There's no end to the depth of flavors in this soup or to the depth of love you'll have for it once you try it!
Ingredients
- 6 New Mexico red chiles dried
- 8 cups chicken stock divided
- 2 pounds country-style pork ribs boneless
- 1/2 teaspoon salt plus more for seasoning the pork
- 1/2 teaspoon pepper plus more for seasoning the pork
- 3 tablespoons vegetable oil divided
- 3 (15-ounce) cans white hominy rinsed and drained
- 2 medium white onions chopped
- 5 large cloves garlic minced
- 1 tablespoon fresh oregano minced
- 1 tablespoon lime juice
- corn or flour tortillas heated, for serving (optional)
Optional garnishes:
- shredded green cabbage
- diced avocado
- sliced radishes
- chopped white onion
- lime wedges
Directions
- Place the chiles on a microwave-safe plate lined with paper towels. Microwave the chiles on high until they are puffed and fragrant, about 60-90 seconds.
- Once the chiles cool enough to handle, remove the seeds and stems.
- In a medium microwave-safe bowl, pour 2 cups of the chicken stock and add the chiles. Cover the bowl with a microwave-safe cover and microwave until bubbling, about 2 minutes.
- Remove the mixture from the microwave and set it aside to cool for at least 15 minutes.
- Season the pork ribs on all sides with salt and pepper.
- In a heavy-bottom pot on the stove-top, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering and smoking slightly.
- Add the pork and cook until all sides are browned, for about 10 minutes. Transfer the pork to a plate and set it aside.
- Add the hominy to the pot and cook until fragrant and beginning to darken in color, about 3-4 minutes. Transfer the hominy to a separate bowl and set it aside.
- Add the remaining 1 tablespoon of vegetable oil to the pot and heat over medium-high until shimmering.
- Add the onion and cook until it's browned at the edges and softened, for about 5 minutes.
- Add the garlic and cook until fragrant, about 30-60 seconds.
- Mix to combine the chile mixture and the onions.
- Pour the mixture into a blender or use an immersion blender. Blend the chile mixture and onions into a puree, and return the puree to the pot.
- Add the remaining 6 cups of chicken stock to the pot and mix with the puree.
- Add the cooked pork, oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper to the pot.
- Bring the mixture to a boil over medium-high heat. Then reduce the heat to low and let simmer covered until the meat is tender, 75-90 minutes.
- Remove the pork from the pot, setting it aside on a plate.
- Add the hominy to the pot and let simmer, covered, for 30 minutes.
- Skim the fat off the top of the soup with a spoon.
- Using two forks, shred the pork, discarding the fat.
- Return the pork to the pot and cook until the pork is heated through, for about 1 minute.
- Remove the pot from the heat and add the lime juice.
- Season the soup and top with your favorite garnishes.
- Serve hot with warm tortillas.
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