Imagine a dish that captures the essence of Southwest cuisine, where every spoonful tells a story of tradition, heat, and comfort. The Chimayo New Mexico and Red Chile Posole is not just a meal—it's a culinary journey that transports you to the sun-drenched landscapes of New Mexico, where red chile powder reigns supreme and every bite is a celebration of flavor. Get ready to transform your kitchen into a vibrant Mexican cantina and embark on a cooking adventure that will leave your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 90 mins
Total Time: 110 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 cup dried posole
- 1 pound pork or chicken, cubed
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoons Chimayo red chile powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by rinsing the dried posole under cold running water to remove any dust or impurities. Place the rinsed posole in a large pot and cover it with water. Soak for at least 8 hours or overnight to hydrate the kernels. If you're short on time, you can bring the water to a boil for 5 minutes, then turn off the heat and let it sit for 1 hour.
- After soaking, drain the posole and set it aside. In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the cubed pork or chicken and season with salt and pepper. Sear the meat until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set it aside.
- In the same pot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Return the browned meat to the pot with the onions and garlic. Stir in the soaked posole, then pour in the chicken broth. Add the Chimayo red chile powder, mixing well to combine all the ingredients.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about
- 5 hours. Stir occasionally to ensure nothing sticks to the bottom of the pot. The posole should be tender and the flavors well combined.
- After 90 minutes of cooking, taste the posole and adjust the seasoning with additional salt and pepper if needed. If you prefer a thicker consistency, you can let it simmer uncovered for an additional 10-15 minutes.
- Once cooked, remove the pot from heat. Ladle the posole into bowls and garnish with fresh cilantro. Serve hot, and enjoy your Chimayo New Mexico and Red Chile Posole with your choice of toppings, such as diced onions, lime wedges, or avocado.
Tips
- Posole Prep: Soaking is crucial! For the most tender kernels, soak overnight or use the quick-boil method if you're short on time.
- Meat Matters: While the recipe suggests pork or chicken, choose a cut with some fat for richer flavor—bone-in cuts can add extra depth.
- Chile Power: Authentic Chimayo red chile powder is key. If unavailable, use a high-quality New Mexican red chile powder for that signature Southwest kick.
- Simmer Slowly: Patience is your secret ingredient. Low and slow cooking allows flavors to meld beautifully.
- Customization is King: Don't be afraid to add your personal touch with toppings like radishes, lime wedges, or additional fresh herbs.
- Make Ahead Magic: Posole often tastes even better the next day, so consider making it in advance for deeper, more developed flavors.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 28g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 75mg
