0 (0)


La Posta de Mesilla’s red chile posole

La Posta de Mesilla’s red chile posole
Glenn Koenig / Los Angeles Times

Posole fan? Denise Jones from La Crescenta raved about the dish served at historic La Posta de Mesilla in Mesilla, N.M. “The building was a hotel and stop on the Butterfield Stagecoach Line in the late 1800s. Everything on the ... Read more

Total time: 1 hour, 45 minutes | Serves 8 to 12

Chile Colorado (red chile sauce)

  • 12 dried New Mexico or similar red chiles
  • 2 cups water
  • 3 cloves garlic, minced
  • 2 tablespoons lard or vegetable oil
  • 2 tablespoons flour
  • 1 teaspoon salt, or to taste

Step 1Wash the chile pods, removing stems and seeds. Place the chile pods in a saucepan with the water and bring to a boil, then reduce the heat and simmer, uncovered, until the chile pods are very tender, at least 10 minutes. Remove from heat, and pour the chiles and water into a blender along with the garlic. Purée the mixture well, then strain into a bowl. Set aside.

Step 2In a frying pan heated over medium-high heat until hot, add the lard, then whisk in the flour and cook until the flour is a light brown. Stir in the puréed chiles and stir until thickened. Season with salt and bring the mixture to a boil, stirring constantly. Reduce the heat to a simmer and cook for 5 minutes to marry the flavors, adding additional water, if needed, to thin the sauce. Taste and adjust the seasoning if desired, then remove from heat and set aside until needed. The sauce will keep, covered and refrigerated, up to 1 week.

Red chile posole

  • 2 tablespoons vegetable oil
  • 2 pounds lean pork loin, cut into bite-sized pieces
  • 1 tablespoon plus 2 teaspoons ground dried oregano, divided
  • 1 1/2 teaspoons ground cumin, or to taste
  • 2 teaspoons garlic powder, or to taste
  • 1/4 cup flour
  • 2 teaspoons salt, or to taste
  • 3 (16 ounce) cans of white hominy, drained
  • 1 1/2 quarts water
  • Chopped onion, garnish
  • Whole oregano leaves, garnish
  • Lime wedges, garnish

Step 1In a wide, heavy-bottomed pot, heat the oil over medium heat. Add the pork pieces and cook, stirring frequently, until lightly browned and cooked through, 12 to 14 minutes. Strain the pork pieces from the pot and stir in 1 tablespoon of the ground oregano, cumin, garlic powder, flour and salt. Stir in the red chile sauce and bring to a simmer over low heat for a few minutes to marry the flavors. Remove from heat and set aside.

Step 2In a separate large pot, combine the hominy with the water and remaining 2 teaspoons oregano over high heat. Once the mixture comes to a boil, stir in the meat and chile sauce and reduce the heat to a gentle simmer. Cook for 30 minutes, stirring occasionally, to marry the flavors. Taste and adjust the seasoning and flavorings as desired, and thin with additional water if needed. This makes about 3 quarts posole. Serve garnished with chopped onion, oregano leaves and lime wedges.


Chilaquiles, Mexican "matzo" brei
Chilaquiles, Mexican "matzo" brei

Beluga lentil soup with tomato-pepper harissa
Beluga lentil soup with tomato-pepper harissa

Cold noodles in beef broth (Mul naeng myun)
Cold noodles in beef broth (Mul naeng myun)

Chicken With Candied Pumpkin (Djaj bel-Qera Mderbela)
Chicken With Candied Pumpkin (Djaj bel-Qera Mderbela)

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Soups

Provencal fish chowder
Southern comfort soup
Tomato Consomme
Chicken Curry Soup