You can’t live in New Mexico for any long period of time and not have tried the posole. It’s like a rule.
Posole is a delicious and spicy New Mexican dish that is commonly created with red chile, pork and hominy.
Let’s Talk About Red Chile
There is an easy way and a more time-intensive way to get your hands on red chile.
If you happen to love to cook and want to make red chile from dried chile pods, check out my article on how to make authentic red chile sauce. If you want a quicker, but still delicious red chile sauce, you can pick it up at almost any grocery store in New Mexico, or, if you don’t live in NM, you can buy it on Amazon, because, Amazon.
The Amazon links to a red chile sauce made by El Pinto, which is a fantastic restaurant in Albuquerque. It’s located on an expansive beautiful property, and they make pretty amazing margaritas. If you’re ever in the area for, IDK, Balloon Fiesta, it’s definitely worth visiting.
How to Make Posole
Posole is a comforting dish and a crowd pleaser! I actually make this in the slow cooker (same ingredients, just add everything in and cook on low for 7 hours) and bring it into work every month or so. It’s an easy dish to put together to feed a bigger group of people.
This is best served with a warm tortilla, but you can also add toppings! I had a co-worker, who was originally from Mexico, bring in posole for a potluck. She brought in contains of toppings for the posole, including cilantro, diced onions, and sliced raddishes. It adds a lovely dimension of flavor and some contrasting texture.
If you’ve ever wanted to learn how to make New Mexican posole, below is a quick 40-minute recipe that you’ll love!
New Mexican posole made with tender pork, hominy, and New Mexican red chile.
- 4 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 lbs pork tenderloin cut into cubes
- 2 tsp salt
- 1 tsp ground oregano
- 1 tsp ground cumin
- 3.5 cups red chile sauce
- 2 cups chicken broth
- 24 oz can hominy drained
- Heat olive oil in a large pot over medium-high heat. Add in onions and cook until translucent, about 5 minutes. Add in garlic and cook an additional 30 seconds.
Add cubed pork tenderloin, then season with salt, oregano, and cumin. Brown the sides of the pork.
Add red chile sauce, chicken broth, and hominy and mix well. Reduce to medium and simmer for 30 minutes, or until pork is cooked through and tender.