Time: 3 hours
Yield: 8 servings
Posole, sometimes spelled pozole, is a traditional Mexican soup featuring a rich, savory broth and hominy—a kind of earthy-sweet dried corn kernel. New Mexico Posole takes that traditional soup and adds extra hearty seasonings and flavors. Infused with spicy red chiles, the meaty, chicken-flavored broth of New Mexico Posole is incredibly warming and comforting, exactly what you need on a chilly winter night. There's no end to the depth of flavors in this soup or to the depth of love you'll have for it once you try it!
Ingredients• 6 New Mexico red chiles, dried • 8 cups chicken stock, divided • 2 pounds country-style pork ribs, boneless • 1/2 teaspoon salt, plus more for seasoning the pork • 1/2 teaspoon pepper, plus more for seasoning the pork • 3 tablespoons vegetable oil, divided • 3 (15-ounce) cans white hominy, rinsed and drained • 2 medium white onions, chopped • 5 large cloves garlic, minced • 1 tablespoon fresh oregano, minced • 1 tablespoon lime juice • corn or flour tortillas, heated, for serving (optional) Optional garnishes: • shredded green cabbage • diced avocado • sliced radishes • chopped white onion • lime wedges
Place the chiles on a microwave-safe plate lined with paper towels. Microwave the chiles on high until they are puffed and fragrant, about 60-90 seconds.
Once the chiles cool enough to handle, remove the seeds and stems.
In a medium microwave-safe bowl, pour 2 cups of the chicken stock and add the chiles. Cover the bowl with a microwave-safe cover and microwave until bubbling, about 2 minutes.
Remove the mixture from the microwave and set it aside to cool for at least 15 minutes.
Season the pork ribs on all sides with salt and pepper.
In a heavy-bottom pot on the stove-top, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering and smoking slightly.
Add the pork and cook until all sides are browned, for about 10 minutes. Transfer the pork to a plate and set it aside.
Add the hominy to the pot and cook until fragrant and beginning to darken in color, about 3-4 minutes. Transfer the hominy to a separate bowl and set it aside.
Add the remaining 1 tablespoon of vegetable oil to the pot and heat over medium-high until shimmering.
Add the onion and cook until it's browned at the edges and softened, for about 5 minutes.
Add the garlic and cook until fragrant, about 30-60 seconds.
Mix to combine the chile mixture and the onions.
Pour the mixture into a blender or use an immersion blender. Blend the chile mixture and onions into a puree, and return the puree to the pot.
Add the remaining 6 cups of chicken stock to the pot and mix with the puree.
Add the cooked pork, oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper to the pot.
Bring the mixture to a boil over medium-high heat. Then reduce the heat to low and let simmer covered until the meat is tender, 75-90 minutes.
Remove the pork from the pot, setting it aside on a plate.
Add the hominy to the pot and let simmer, covered, for 30 minutes.
Skim the fat off the top of the soup with a spoon.
Using two forks, shred the pork, discarding the fat.
Return the pork to the pot and cook until the pork is heated through, for about 1 minute.
Remove the pot from the heat and add the lime juice.
Season the soup and top with your favorite garnishes.
Serve hot with warm tortillas.