Equipment
Ingredients
Posole Base
- 450 g dried prepared posole corn, soaked overnight in water
- 1000 g pork shoulder, cut into 3cm cubes
- 1 white onion, peeled and halved
- 4 garlic, smashed
- 2500 ml water
- 15 g kosher salt
Red Chile Purée
- 50 g dried new mexico red chiles, stems removed, seeds shaken out
- 3 garlic, peeled
- 3 g mexican oregano, dried
- 475 ml water, boiling
Garnishes
- 150 g green cabbage, finely shredded
- 50 g radishes, thinly sliced
- 2 limes, cut into wedges
- 100 g white onion, finely diced
Nutrition (per serving)
Method
Drain and rinse the posole corn that has been soaking overnight. Discard the soaking water.
In a large Dutch oven, combine the drained posole corn, cubed pork shoulder, halved white onion, 4 smashed garlic cloves, 2500ml of water, and salt. Bring to a boil over medium-high heat at roughly 100 degrees Celsius (212 degrees Fahrenheit). Skim off any foam that rises to the surface.
Reduce the heat to low, cover partially, and let simmer gently for 2 hours.
While the stew simmers, heat a dry skillet over medium heat. Toast the dried New Mexico chiles for 10 to 15 seconds per side, using tongs to press them down. They should become fragrant and slightly pliable. Do not let them burn or they will turn bitter.
Place the toasted chiles in a large bowl and pour 475ml of boiling water over them. Submerge them completely using a small plate to weigh them down. Let soak for 20 minutes until very soft.
Transfer the softened chiles and their soaking liquid to a blender. Add 3 peeled garlic cloves and the Mexican oregano. Blend on high until a completely smooth purée forms, about 2 minutes.
Pour the chile purée through a fine mesh strainer directly into the simmering pork and posole pot. Use the back of a spoon to press as much liquid through as possible, discarding the fibrous skins left in the strainer.
Stir the stew to combine the red chile. Continue to simmer, partially covered, for another 1 hour and 30 minutes. The stew is ready when the pork falls apart easily and the corn kernels have flowered or burst open, becoming chewy and tender. Ensure internal temperature of the pork has exceeded 74 degrees Celsius (165 degrees Fahrenheit) during this long cook.
Remove and discard the halves of the white onion. Taste the broth and adjust seasoning with additional salt if needed. Ladle into deep bowls and serve hot with garnishes on the side.
Chef's Notes
- Traditional dried posole (nixtamalized corn) requires an overnight soak, similar to dried beans. Do not substitute canned hominy if you want the authentic chewy texture, robust corn flavor, and proper starch release.
- The heat level of New Mexico chiles can vary wildly depending on the crop and terroir. Taste a tiny drop of the purée before adding it to the pot to gauge the spice level.
- While pork shoulder is traditional and highly accessible, simmering the stew with a bone-in cut like pig trotters or neck bones alongside the shoulder adds incredible body, mouthfeel, and gelatin to the broth.
- This stew is famous for tasting significantly better the next day. The resting time allows the starches from the corn to marry with the red chile and pork fat, creating a thicker, more cohesive dish.
Storage
Refrigerator: 1 week — Flavor deepens and improves after 24 hours in the refrigerator.
Freezer: 3 months — Freeze in airtight containers, leaving room for expansion.
Reheating: Gently reheat on the stovetop over medium-low heat until simmering.
