New Mexico Posole Recipe – Pozole Rojo – Food, Folks, and Fun
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This recipe from Posole from New Mexico is a hearty and tasty pork soup or stew made with New Mexico red chili peppers, garlic, pork and hominia. This soup is full of rich and spicy flavor, perfect on those cold nights when you need a hot and comforting meal.
It costs $15.77 to make eight servings of this Pozole recipe. The cost per serving is only $1.97.
For a New Mexico holiday dinner, serve this Posole along with these New Mexico-style stacked green chili enchiladas.
Posole from New Mexico
For me, there are some places at Christmas that I long to be because they yell Christmas at me. These places include Connecticut, where I grew up, any Christmas market in Europe, and Santa Fe.
Each place is unique and
dear to my heart, and each place has its own Christmas style that is unique
Years ago, I finished my bachelor’s degree in Elementary Education at the University of New Mexico and then stayed and taught high school history for a few years. Santa Fe was 45 minutes from where I lived, and I loved going there as often as possible.
It’s such a beautiful and unique place and has its own authentic way of celebrating Christmas. Everything from luminary-lit paths, strings of chili (pepper chili crowns), and delicious food like this New Mexico Posole recipe!
When I taught high school in New Mexico every year, just before Christmas break, the PTO hosted a traditional New Mexico party for teachers. This was a lunch I looked forward to every year.
On the menu would be New Mexico-style enchiladas, tamales, biscochitos and this New Mexico pozole recipe!
Pork Posole is usually served in towns at Saints’ Day parties and Christmas and New Year’s gatherings throughout New Mexico.
Tips: You can keep the Pozole out for about two hours before it needs to be refrigerated
STORE: Once the soup is cold, transfer it to an airtight container. Store it in the refrigerator for 4-5 days.
FROZEN: Once cooled, transfer the soup to a freezer-safe container or Ziploc bag. Freeze for 2-3 months. Defrost the Posole in the refrigerator overnight or at room temperature for 4-5 hours.
REHEAT: Place the soup in a saucepan and heat over medium-high heat until hot
you’ve never heard of this dish before, you should know that it’s a serious comfort food that’s filling, meaty, and somewhere between a soup and a stew. It is a very traditional and easy Mexican Mexican and New Mexican Christmas dish. It is red from reconstituted and pureed dried chiles from New Mexico.
Cook’s Tools and Ingredients:
- Large Heavy-Bottomed
- Pot Mixing Bowls
- Immersion Blender
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- Cheese Green Chile Cornbread
- Easy Mexican Rice
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- Shredded Meat Enchiladas
- Chile with Cheese
Green Chile with