New Mexican Connection

New Mexico Pork Pozole with Chimayo Red Chile 🌶️
Tender pork, hearty hominy, and rich red chile broth come together in this comforting New Mexico-style pozole. Slow-simmered with garlic, oregano, and smoky spices, every spoonful is packed with bold flavor.

Warm, savory, and perfect for family gatherings, especially with fresh toppings and tortillas!
Ingredients
1. 1 lb dried or frozen pozole corn
2. 1–1½ lbs pork shoulder, cubed
3. 2 tbsp olive oil or bacon drippings
4. 1 medium onion, chopped
5. 6–8 garlic cloves, minced
6. 8 cups water or chicken broth
7. 2 tsp Mexican oregano
8. ½ tsp ground cumin
9. ½ tsp ground coriander
10. 1 bay leaf
11. 2 tsp Chimayo red chile powder
12. 1 cup red chile sauce
13. Salt and pepper, to taste
14. Chipotle flakes, optional
Toppings: Shredded cabbage, radishes, diced onion, cilantro, lime wedges, and warm tortillas.
Instructions
1. Prepare pozole: If using dried pozole corn, soak overnight for at least 12 hours, then drain and rinse.
2. Brown pork: Season pork with salt and pepper. Heat oil in a large pot and brown pork on all sides.
3. Sauté: Add onion and garlic. Cook for 2–3 minutes until fragrant.
4. Simmer: Add pozole corn, broth, oregano, cumin, coriander, bay leaf, and chile powder. Bring to a boil, then cover and simmer for 1 hour.
5. Cook until tender: Uncover and simmer another 30–60 minutes, or longer as needed, until the corn blooms and pork is tender.
6. Add chile sauce: Stir in red chile sauce and optional chipotle flakes. Simmer 20–30 minutes, adding broth if needed.
7. Serve: Adjust seasoning and ladle into bowls. Top with cabbage, radishes, onion, cilantro, and fresh lime.

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