New Mexico Pork Blue Posole
New Mexico Pork Blue Posole is a type of pozole soup and is absolutely amazing!
Things to know:
What is posole in New Mexico?
Traditional New Mexican posole includes hominy (nixtamalized corn), pork, onion, garlic, and red or green chile. The stew is simmered slowly until the hominy softens and the pork becomes tender, creating a hearty dish that’s been a regional staple for generations.
Is blue pozole real?
Blue Corn Posole is similar to the traditional, more common, White Posole. The blue corn is a beautiful dark blue in color and holds its firmness a little more than the White Posole after it is cooked. It makes a hardy meal that is excellent when prepared with pork and topped off with red chile sauce.
What’s so special about blue corn?
Beyond its environmental benefits, blue corn is nutritionally superior to many conventional corn varieties. It is higher in protein and fiber, helping to promote satiety and balanced blood sugar levels. The deep blue hue comes from anthocyanins—powerful antioxidants linked to heart health and reduced inflammation.
What is the best cut of pork for posole?
For tender, flavorful pozole, use pork shoulder (butt) or picnic roast, often combined with bones like pork back bones or shanks for richness, while lean cuts like loin are generally avoided; add richness with optional pig feet or neck bones for authentic deep flavor and gelatin, but stick to shoulder/butt for the best balance of meat and fat.
What to serve with New Mexican posole?
Flour tortillas or saltine crackers are typically served with posole.
What is the dark secret behind pozole?
The ancient Mexicas, the Nahuatl-speaking indigenous people of the Valley of Mexico and whose capital was Tenochtitlan, were the Aztec Empire rulers. For their consumption, indigenous people prepared pozole with the meat of the captives sacrificed at festivals.
Ingredients:
12 oz. Blue Corn Posole
2 t salt
1 t cumin seeds
1 t coriander seeds
2-3 lb pork roast, cut into 1/2” cubes
2 T olive oil
1/2 T coarse sea salt
1/2 T extra coarse black pepper
4 dried chiles (we used 1 guajillos, 1 ancho and 1 mulato chiles)
1 sweet onion, diced
1/2 cup diced fire roasted Hatch green chiles
6 garlic cloves, minced
1 (14.5oz) can of Fire Roasted Tomatoes
1 T Mexican oregano
1 T smoked paprika
1 T achiote powder
juice from 2 limes
8 cups chicken broth
2 cups chipotle broth
2 cups garlic broth
Toppings:
1/2 bunch cilantro, diced
1/2 bunch green onions, diced
1 bunch radishes, thinly sliced
2 cups thinly sliced green cabbage
1. The night before, add the blue corn posole to a non-reactive container, cover with water and soak overnight.
2. The following day, drain the posole, add to a stockpot with enough water to extend 2” above the posole and 2 t of salt. Bring to a boil, cover the pot, lower heat to a simmer and simmer for 2 hours. Remove from heat, drain the posse in a strainer and set aside.
3. As the posole simmers, in a dry skillet over high heat, toast the cumin and coriander seeds for about 2 minutes. Place the toasted seeds in a coffee or spice grinder and grind into a powder. Set aside.
4. Also as the posole cooks, soak the dried chiles in hot water until softened. Then remove stems and seeds, finely dice and set aside.
5. Season the pork cubes with salt and pepper. Heat the olive oil in a Dutch oven over medium high heat, then add the pork in batches, browning all sides. Set the pork aside.
6. Pour the broth into the Dutch oven when it is still hot. Scrape the fond from the bottom of the Dutch oven and set aside.
7. Rinse the stockpot you used for the posole, then add the browned pork, diced onion, diced Hatch green chiles, minced garlic, diced dried chiles and diced tomatoes.
8. Place the stockpot on the stove over medium high heat. Add the Mexican oregano, smoked paprika, achiote powder and the cumin/coriander powder. Stir to mix.
9. Add the posole and lime juice and stir to mix.
10. Add the broths, bring the soup to a simmer and allow to simmer for 2 hours.
11. Serve in bowl, garnished with diced cilantro, green onions and other toppings of your choice such as radishes and shredded cabbage. ENJOY!
Equipment used:
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