Recipes from my Sicilian and Italian Grandmothers, my Mother, My sister Pat and those I have gathered through the years

New Mexican Red Chili Posole

Posole rojo, New Mexican Red Chili Posole

A wonderful New Mexican dish served on Christmas Eve. Tastes better if it sits for a day.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Servings: 1 gallon
Course: Dinner, Main Course
Ingredients Equipment Method

Ingredients
  

  • 6 pods New Mexican chili pods stemmed and seeded
  • 1-1/2 lbs Pork shoulder or loin Trimmed of surface fat and cut into bite-sized cubes
  • 2 lbs friozen posole or 1 lb dried posole
  • 4 quarts water
  • 2 medium onions chopped
  • 6-10 garlic cloves minced
  • 1 tbsp plus 1 tsp salt tbsp salt
  • 1 tbsp dried oregano

Equipment

  • 1 large soup pot makes a gallon

Method
 

DIRECTIONS

1. If you will be using frozen posole, first combine the chile pods with the pork in a Dutch oven or large pot, and simmer together in 4 quarts of water for about 30 minutes. Then add the frozen posole and cook about 30 minutes more.

2. If your posole is dried, add it with the chile, pork, and 6 quarts of water and simmer together for about 1 hour.

3. Stir in the onions, garlic, and salt and continue to simmer over a low fire until the posole is soft. Expect the remaining cooking to take another 30 minutes for frozen posole and at least 1 more hour if dried. Do not be surprised if it takes a bit longer.

4. Serve hot in bowls with some of the liquid, or drain it with a slotted spoon and serve it on the side with other plated foods

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    me

    About Me

    Hi! I am Don and I am a 3rd generation Italian/Sicilan/American. I have recipes from my Sicilian grandmother, my Italian grandmother, my mother, my sister Pat and those I have gathered through the years. I have tried to show recipes that are mostly easy and do not take up too much of your time. I hope my viewers will submit their favorite recipes as well.
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