New Mexican Posole Recipe

Brown pork (optional)

Heat a large heavy-bottomed stockpot over medium-high heat. Add 1 tablespoon of oil (from the Red Chile Sauce oil). When hot, add pork shoulder cubes in a single layer and brown on all sides, about 6–8 minutes. Browning adds flavor but can be skipped for a lighter stew.

Add water (12 cups), stock (2 cups), quartered onion, garlic cloves, bay leaves, 2 tsp salt, 1 tsp black pepper, and 2 tsp dried oregano to the pot with the pork. Bring to a gentle boil over high heat.

Reduce heat to low, partially cover, and simmer gently for 1 to 1 1/4 hours, or until the pork is tender and can be shredded with a fork. Skim foam from the surface as needed while simmering.

When pork is tender, remove pork pieces to a cutting board, discard bay leaves and onion (or reserve some cooked onion if you like). Shred or chop pork into bite-sized pieces and set aside. Keep the broth in the pot; if excessive fat accumulated, skim lightly, leaving flavorful fat for the stew.

While the pork simmers, toast the dried chiles in a dry skillet over medium heat for 20–30 seconds per side just until fragrant — do not burn. This step deepens flavor.

Place toasted chiles in a bowl and cover with 2 cups of very hot water. Let soak 20–25 minutes until softened. Reserve soaking liquid.

Drain chiles (reserve 1/2 cup of soaking liquid), transfer chiles to a blender, add 1/2 cup of the reserved soaking liquid, 1 tsp salt, 1 tsp ground cumin, and 1 tsp smoked paprika (if using). Blend to a smooth purée, adding more soaking liquid or plain water a tablespoon at a time if needed to achieve a smooth sauce (about 1/2–3/4 cup total liquid).

In a small skillet, heat 2 tbsp vegetable oil or lard over medium heat. Add the chile purée and cook, stirring, for 3–4 minutes to remove raw flavor and to concentrate the sauce. Taste and adjust salt. Remove from heat.

Add the drained hominy to the pot with the strained pork broth. Bring to a simmer and cook for 15 minutes to heat through and let flavors marry.

Stir the prepared red chile sauce into the pot a little at a time until you reach your preferred color and heat level — typically all of the sauce for a well-colored posole. Simmer the combined stew gently for 20–30 minutes so the chile melds with the broth and hominy. Taste and adjust salt and oregano (add up to 1/2 tsp more oregano if needed).

Return the shredded pork to the pot and stir to combine. Simmer 5–10 more minutes to reheat the pork and allow flavors to combine. If the stew is too thick, add up to 1–2 cups additional water or stock to reach desired consistency.

For fried tortilla strips: Heat 1 cup vegetable oil in a medium skillet to 350°F (or medium-high). Working in batches, add blue corn tortilla strips, fry until crisp and slightly blistered, about 1–2 minutes, turning as needed. Remove to a paper towel–lined plate and salt lightly.

For baked tortilla strips (oil-conscious): Preheat oven to 400°F (200°C). Toss tortilla strips with 1–2 tbsp oil, spread in a single layer on a baking sheet, and bake 8–12 minutes until crisp, tossing halfway through. Salt lightly.

To serve: Ladle posole into bowls. Top each bowl with shredded cabbage (about 1/4 cup), sliced radishes (3–4 slices), diced onion (2 tbsp), a sprinkle of crumbled queso fresco (2 tbsp), chopped cilantro (1 tbsp), a few fried or baked blue corn tortilla strips, and a lime wedge on the side. Offer extra hot sauce or additional toasted chile sauce if desired.

Leftovers: Refrigerate cooled posole in an airtight container up to 3–4 days. Flavors deepen overnight. Reheat gently on the stovetop, adding a splash of water or stock if thickened.