New Mexico Red Chile Posole
~ John ~
This recipe is common in New Mexico. I have a client site in Albuquerque (ABQ) and that is where I was introduced to Posole. This soup plus its creamy cousin are refered to as “Crack Soup”. These soups embody the earthiness of NM. If you have never flown in ABQ at night, the first thing you smell is the scent of sage brush in the air. New Mexicans look forward to the chile season. People get excited about getting freshly roasted chiles and how they will use them in their favorite recipes.
Posole uses red chile, hominy and pork. Pretty simple but the red chilis make it NM. The flavor is quiet at first but the spiciness covers your month quickly.
Overall it is a good recipe that tastes even better over time.
Red Chile Posole
makes 1 Gallon
In large soup pot over med-high heat saute:
1 Diced Onion
3 Pounds Diced Pork
When pork is slightly browned add:
12 Cups of Beef Broth
1 Pound Dried Hominy – you can use 2 pounds of canned hominy, but then you may have to thicken the soup with a little corn starch
1/4 Cup Granulated Garlic
4 Cups Bueno Brand Red Chile Puree I’m pretty sure this is extremely expensive to have shipped
**Update** I purchased Hatch New Mexico Chiles from The Real South West I seeded and cleaned 12 chiles then boiled in 3 to 4 cups of water then put in the blender until smooth. Worked perfectly! Thanks to the comment from Maegan Earickson below.
Let simmer until Hominy is soft, about an hour and a half and stir in:
1 Tbsp Cumin
1 Tbsp Mexican or regular Oregano
At home we garnished ours with: Cilantro, Corn Nuts and Parmesan Cheese. We serve them with Corn Muffins at the account.
Amber (who’s more native to those parts of the country) from Native Food & Wine says they garnish theirs “….. with cilantro, lime, chopped onion and very hot chili sauce.” Thanks for having our back Amber!
The longer you simmer the better it tastes and gets even better as a re-heat the second day.