Red Chile Chicken Posole: A Taste of New Mexico

The aroma of simmering red chiles, garlic, and oregano always transports me back to my abuela’s kitchen in Santa Fe. I remember huddling around her worn wooden table on chilly winter afternoons, a steaming bowl of posole warming my hands and soul. Each spoonful was an explosion of savory flavors, a testament to her patient hours of simmering and perfecting the recipe passed down through generations. This dish isn’t just food; it’s a tradition, a memory, and a hug in a bowl, and I’m thrilled to share my version with you.

Recipe Overview

• Prep Time: 1 hour 20 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 5 minutes
• Servings: 4-6
• Dietary Type: Gluten-Free (check tortilla ingredients)

Ingredients

• 2 large dried ancho chiles
• 2 tablespoons New Mexico chile powder (hot or mild)
• ½ teaspoon cumin
• ½ teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon honey
• 1 tablespoon red wine vinegar
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 (15 ounce) cans hominy, drained and rinsed
• 3 chicken breasts, boneless and skinless
• 1 cup dry white wine
• 6 cups chicken broth
• 5 tablespoons olive oil
• Salt and pepper to taste
• ¼ cup flour (for dredging)
• 6-8 warm flour tortillas, for serving

Equipment Needed

• Large pot or Dutch oven
• Blender or food processor
• Large bowl for soaking chiles
• Cutting board
• Knife
• Fork

Instructions

1. Begin by preparing the ancho chiles. Place the dried ancho chiles in a large bowl and cover them with hot water. Allow them to soak for 1 hour to soften. This step is crucial for rehydrating the chiles and releasing their complex flavors. After soaking, discard the water.

2. Remove the stems and seeds from the softened ancho chiles. Place the chiles in a blender or food processor along with the honey, and puree until smooth. Set this ancho chile puree aside. This puree is the heart of the posole, providing depth and a subtle sweetness.

3. Season the chicken breasts generously with salt and pepper. Place the flour in a shallow dish. Dredge each chicken breast thoroughly in the flour, ensuring they are evenly coated. This step will help the chicken brown nicely and thicken the stew slightly.

4. Heat 3 tablespoons of the olive oil in a large stock pot or Dutch oven over medium-high heat until the oil is shimmering and hot. Carefully add the dredged chicken breasts to the pot and saute them until they are golden brown, about 3 minutes on each side. The chicken does not need to be cooked through at this stage, as it will continue to cook in the stew. Remove the chicken breasts from the pot and set them aside.

5. Add the remaining 2 tablespoons of olive oil to the pot, along with the chopped onion. Saute the onion for about 5 minutes, or until it is softened and translucent. Add the minced garlic, chile powder, cumin, and 1 tablespoon of the dredging flour to the pot and saute for an additional minute, stirring constantly. This step helps to bloom the spices and create a flavorful base for the posole.

6. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for a minute or two to reduce slightly. Deglazing adds another layer of flavor and prevents the bottom of the pot from scorching.

7. Add the chicken broth to the pot, along with the basil, oregano, red wine vinegar, hominy, and the browned chicken breasts. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer uncovered over medium-low heat for 15 minutes. Simmering allows the flavors to meld together beautifully.

8. Stir in the pureed ancho chile mixture and simmer for an additional 15 minutes. This is where the magic happens, as the ancho chile flavor infuses the entire stew.

9. Remove the chicken breasts from the pot and carefully shred them with two forks. The chicken should be tender and easily shredded at this point. Turn the heat up to medium-high. As the liquid reduces and thickens slightly, stir the shredded chicken back into the pot.

10. Taste the posole and adjust the seasonings as needed. Add more salt, pepper, or chile powder to your liking. Ladle the red chile chicken posole into bowls and serve immediately with warm flour tortillas.

Expert Tips & Tricks

• For a richer flavor, use homemade chicken broth instead of store-bought.
• If you prefer a spicier posole, use hot New Mexico chile powder or add a pinch of cayenne pepper.
• To thicken the posole further, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the stew during the last 15 minutes of simmering.
• If you don’t have red wine vinegar, you can substitute apple cider vinegar or white vinegar.
• For a vegetarian option, substitute the chicken with an equal amount of cooked mushrooms or butternut squash.
• Make the ancho chile puree a day in advance for even deeper flavor.

Serving & Storage Suggestions

Serve the red chile chicken posole hot, garnished with your favorite toppings such as shredded cabbage, chopped onion, cilantro, lime wedges, and avocado slices. The warm flour tortillas are perfect for scooping up the stew. Leftover posole can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply simmer over low heat on the stovetop or microwave in intervals, stirring occasionally, until heated through. Posole also freezes well for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	834.2 kcal	N/A
Calories from Fat	322 g	39%
Total Fat	35.9 g	55%
Saturated Fat	7.1 g	35%
Cholesterol	69.6 mg	23%
Sodium	1993.1 mg	83%
Total Carbohydrate	77.1 g	25%
Dietary Fiber	10.7 g	42%
Sugars	12.2 g	48%
Protein	39.7 g	79%

Variations & Substitutions

• Vegetarian Posole: Replace the chicken with roasted butternut squash, sweet potatoes, or black beans. Use vegetable broth instead of chicken broth.
• Spicier Posole: Add a chopped chipotle pepper in adobo sauce or a pinch of cayenne pepper to the stew.
• Green Chile Posole: Substitute the red chile powder and ancho chiles with green chile powder and fresh or canned green chiles.
• Pork Posole: Replace the chicken with pork shoulder or pork butt, which will need to be cooked longer for maximum tenderness (about 1.5-2 hours).
• Keto-Friendly: Omit the hominy or reduce the amount significantly.

FAQs (Frequently Asked Questions)

Q: Can I make this posole in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the chicken and sauté the onions and garlic as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and stir it back into the posole before serving.

Q: Can I use canned ancho chile puree instead of making my own?
A: While fresh is always best, you can use canned ancho chile puree if necessary. Be sure to adjust the amount to taste, as the flavor intensity can vary.

Q: How can I make this recipe less spicy?
A: Use mild New Mexico chile powder and remove the seeds from the ancho chiles before soaking and pureeing them. You can also reduce the amount of chile powder used.

Q: Can I freeze leftover posole?
A: Yes, posole freezes very well. Allow it to cool completely before transferring it to an airtight container or freezer bag. Thaw overnight in the refrigerator before reheating.

Q: What are some good toppings for posole?
A: Popular toppings include shredded cabbage, chopped onion, cilantro, lime wedges, avocado slices, radishes, and crumbled queso fresco.

Final Thoughts

I truly hope you’ll give this Red Chile Chicken Posole recipe a try. It’s a dish that embodies warmth, comfort, and the rich culinary heritage of New Mexico. Don’t be afraid to experiment with the variations and substitutions to make it your own. And most importantly, gather your loved ones, share a bowl, and create memories that will last a lifetime. Buen provecho!