Words and Photo by Stephanie Cameron
Serves 10–12
Whether born and raised in New Mexico or a recent transplant (or, for that matter, an expat), everyone with ties to the Land of Enchantment should try their hand at making a pot of posole. New Mexican posole is defined by its simplicity and depth. Hominy (or posole, as the nixtamalized corn kernels are locally known) is simmered until tender, absorbing the flavors of the pork and chile that surround it. The key is time, not technique. You can’t rush the corn to bloom; it takes soaking and slow cooking to get tender kernels.
The chile is where every cook can make this dish their own. For this recipe, I use red chile, adding warmth and color; green chile will result in a lighter, brighter taste. Play with spice levels and experiment with red or green chile, homemade or out of a jar from your favorite source. You’ll find that no two posoles are the same. Blue corn gives posole a deeper, nuttier flavor and a firmer texture, whereas white corn is softer and starchier. Nutritionally, blue corn offers more protein, lower starch, and higher antioxidant content.
Blue Corn and Red Chile Posole
Ingredients
- 1 pound dried blue corn posole (or any dried hominy)
- 2–3 pounds pork shoulder, trimmed and cut into 1 1/2-inch cubes
- 1 tablespoon salt, divided
- 3 teaspoons black pepper, divided
- 2 tablespoons avocado oil
- 8 red chile pods, stemmed, deseeded, and torn into small pieces
- 2 teaspoons dried oregano
- 2 tablespoons red chile powder
- 1 cup red chile sauce (homemade or favorite brand)
- 8 cups chicken broth
- 10 cloves garlic, minced
- 2 onions, diced
- Lime wedges, cilantro, crema, radishes (optional, for garnish)
Instructions
- Place the blue corn posole in a large pot and cover with enough water so the level is 2 inches above the corn. Soak overnight (up to 18 hours).
- Drain water from the posole. In a large stockpot, add soaked posole, 12 cups water, and 1 teaspoon salt, and bring to a boil. Lower heat and simmer for 2 hours or until kernels pop open. Drain again and set aside.
- Season pork with 1 teaspoon salt and 1 teaspoon pepper. In a large stockpot or Dutch oven, add avocado oil and heat over medium-high heat. Cooking in batches, add pork in a single layer and sear all sides, about 3–4 minutes. Remove seared pork and set aside in a bowl while you cook each remaining batch.
- Once seared, return all the pork to the stockpot, along with the blue corn posole, 2 teaspoons salt, 2 teaspoons pepper, and all remaining ingredients (excluding garnish). Stir well and bring to a boil. Lower to a simmer and cook, covered, for 2 hours, stirring occasionally. Pork should be fall-apart tender, and corn should be soft and chewy.
- Serve in bowls and garnish with lime, cilantro, crema, radishes, or whatever you desire.
Stephanie Cameron was raised in Albuquerque and earned a degree in fine arts at the University of New Mexico. She is the art director, head photographer, recipe tester, marketing guru, publisher, and owner of edible New Mexico and The Bite.
