New Mexico Pork Pozole with Chimayó Red Chile (Authentic Southwestern Stew)

If you’re craving a deeply flavorful, soul-warming stew, this New Mexico Pork Pozole with Chimayó Red Chile is a must-try. Made with tender pork, hearty hominy, and the famous Chimayó red chile, this traditional dish is rich, earthy, and perfect for cold nights or family gatherings.

Chimayó red chile from northern New Mexico is prized for its smooth heat and complex flavor — and it’s what makes this pozole truly special.

🌶️ Why You’ll Love This Pozole

• Authentic New Mexico–style flavor

• Made with Chimayó red chile powder or pods

• Hearty, comforting, and filling

• Perfect for meal prep and freezing

• Naturally gluten-free

🛒 Ingredients

• 2 lbs pork shoulder, cut into chunks

• 2 tbsp vegetable oil

• 1 small onion, diced

• 4 cloves garlic, minced

• 6 cups chicken broth

• 2 cups dried or canned hominy, drained

• 3 tbsp Chimayó red chile powder (or rehydrated pods, blended)

• 1 tsp cumin

• 1 tsp oregano

• Salt & black pepper, to taste

For Serving (Optional Toppings)

• Shredded cabbage

• Sliced radishes

• Chopped cilantro

• Lime wedges

• Diced onion

👩‍🍳 Instructions

Step 1: Brown the Pork

1. Heat oil in a large pot or Dutch oven over medium-high heat.

2. Season pork with salt and pepper.

3. Brown on all sides, then remove and set aside.

Step 2: Build the Chile Base

1. In the same pot, sauté onion until soft.

2. Add garlic and cook 30 seconds.

3. Stir in Chimayó red chile, cumin, and oregano.

Step 3: Simmer

1. Return pork to the pot.

2. Pour in chicken broth and bring to a boil.

3. Reduce heat, cover, and simmer for 1½–2 hours, until pork is tender.

Step 4: Add Hominy

1. Stir in hominy.

2. Simmer uncovered for another 20–30 minutes.

3. Taste and adjust seasoning.

🍲 Serving Suggestions

Serve pozole hot with:

• Warm corn tortillas

• Crusty bread

• Fresh toppings for crunch and brightness