New Mexican Red Chile Posole with Pork

New Mexican Red Chile Posole with Pork

A wonderful warm dish during the cold winter. Please to enjoy!


6 pounds of pork shoulder, cut in small chunks
2 jars Pure Hatch Red Chile Sauce
1 tbsp. Hatch Red Chile Powder
1 bay leaf
1 tbsp. salt
1 tbsp. garlic, minced
1 tsp. cumin
2 bags (12 ounces each) White Corn Posole
Avocado diced
Diced onions
Mexican oregano
Sliced radishes
Shredded cabbage
Lime wedges


Follow directions for cooking Posole the day before.
Add meat to a large Dutch oven (7 quart) and fill with water leaving a couple of inches from the top. Add bay leaf, salt, and garlic. Bring to a boil and continue to cook for 3-4 hours lowering the heat to prevent the water from boiling over. Add water if the water evaporates too quickly. When meat is tender and shreds easily add Pure Hatch Red Chile Sauce, Hatch Red Chile powder and cumin. Add Posole and cook for an additional 1/2 hour to 45 minutes. Add salt to taste. Top with garnishes and serve.

Click here for White Corn Posole

Click here for Pure Hatch Red Chile Sauce

Click here for Hatch Red Chile Powder