Colorado Red Posole recipe. Red chili powder turns this classic Southwestern pork soup-stew into a rich earthy bowl of comfort. Hearty with hominy, top with cool crunchy radish and creamy avocado.
Ancho chile powder turns my Simple Pork Posole recipe into an earthy flavored, red brick colored bowl of savory bliss.
Pork roast, smoky ham hock, chewy white hominy and Mexican seasonings make this one of our favorite soups. Posole, which means hominy, is a traditional soup or stew of Mexican origin.
Spending a lot of time in New Mexico, and having my first sample of posole in Santa Fe, I personally think of this as New Mexican cuisine.
And with the Super Bowl approaching, offering lots of little bowls with a selection of toppings, this is a great party food.
What is Ancho Chile Powder
Poblano peppers are one my go-to peppers to use in Mexican and Southwest recipes. We love the flavor and the heat factor is perfect for us, ranging from a mild to medium hot.
The ancho chili is the dried version of the Poblano pepper.
Ancho chiles have a deep red color and a wrinkled skin. Sweet and smoky with a flavor slightly reminiscent of raisins. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. I buy my ancho chile powder from Savory Spice Shop. Good quality spices are so important to any dish.
And with any New Mexican style soup, topping offerings can range from:
- Creamy cool avocado
- Crunchy excitement of fresh radish
- Shredded cabbage
- Tortilla chips
- Chopped fresh sweet onion
- Don’t forget a squeeze of lime and tortilla chips.
Every bite can be an adventure.
My red posole recipe is a result of studying many recipes and many trial runs to provide you with my finished red posole recipe.
Colorado Red Posole Recipe
I hope you give this red posole recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite posole recipe, let me know, I’d love to give it a try.
More Classic Southwestern Soups and Stews:
- How To Make Hatch Green Chili, Colorado Style
- Pork Green Chile Stew, Chile Verde
- Easy Pork Posole Recipe
- Cowboy Chili
I consider soups and stews to be my specialty, so if you’re looking for more, don’t miss my Soup Category. You’ll find lots of great recipes including the most popular on my site for Anthony Bourdain’s New Mexico Chili.
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If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.
This recipe is adapted from The Homesick Texan.
Colorado Red Posole
- 1 pound dried posole or two 29 oz. cans of hominy, drained
- 2 pound pork shoulder roast cubed
- 1 medium onion diced
- 8 cloves garlic minced
- 2 tablespoons bacon grease or lard,
- 8 cups water
- 1 smoked ham hock
- 1 tablespoon Mexican oregano
- 1 tablespoon cumin
- 1/2 teaspoon ground cloves
- 2 tablespoons ancho chile powder Or New Mexico Red Chile Powder
- 9 Dried New Mexico Chile Peppers stems and seeds removed
- salt and pepper to taste
- 1/4 cup chopped cilantro
- juice of one lime
- for serving:
- one avocado sliced
- one lime cut into wedges
- 1 cup of cilantro chopped
- 1/2 cup of diced onion
- tortillas or tortilla chips
- radish chopped
- If using dried hominy, soak the hominy a gallon of water for at least eight hours until it’s doubled in size.
- In a large pot, heat up the lard and cook the onion for 7 minutes or until onions start to turn translucent.. Add the pork and brown on each side for a couple of minutes. Throw in the garlic and cook for one more minute.
- Pour the water into the pot and add the ham hock, oregano, cumin, ground cloves and chile powder. Bring to a boil and then turn down to a low simmer.
- Meanwhile, take the New Mexican chiles and cook on high in a dry cast-iron skillet until the pop, a couple of minutes. Turn off the heat, add water to the skillet and let the chiles soak until hydrated, about half an hour.
- Drain the chile-soaking liquid, and place the chiles in a blender. Add 1 cup of water and blend on high until a smooth puree has formed. Stir the chile puree into the soup pot.
- After a couple of hours, add the hominy to the pot along with the juice of one lime and the chopped cilantro. At this point, adjust your spices and add salt to the pot. Continue to cook on low for a couple more hours.
- Pour into bowls and serve with diced onions, lime wedges, chopped cilantro, avocado slices, radish and tortillas or tortilla chips.
Colorado Red Colorado Posole …It’s What’s for Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.