Chef Ruiz’s Red Chile Pork Posole

Fernando's mother

Chef Fernando Ruiz’s mother told him to always “cook from your heart.” Red chile pork posole was a staple at Chef Fernando’s house—his mother made it at least once a week from a recipe passed down from his mother’s mother. To this day, “it reminds me of my mom, every time I see it on a menu.” Cooking (and eating) was a big part of Fernando’s culture. “Food brings the family together.” But Chef Fernando doesn’t want to give all the credit to his mother; he says it has to be shared with his “beautiful wife, Michelle. If it weren’t for her, I wouldn’t be doing this.”

Red Chile Pork Posole


2 Tablespoons canola oil
2 teaspoons minced garlic
1½ cups diced onion
3 Tablespoons dry oregano
1 teaspoon ground cumin
1 cup red chile puree
1 cup ancho or pasilla chile puree
2 pounds pork shoulder, cut in 1 inch pieces
4 cups hominy
2 gallons pork or beef stock
1½ teaspoons salt
Cilantro, green onions and lime for garnish

Add oil to stock pot on medium heat and sauté the first two ingredients and cook for 2 to 3 minutes.Add oregano, cumin and chile purees and let simmer for 15 minutes. In a separate pan, brown your pork in a little bit of oil then add it to the simmering pot.Add the hominy, the salt and the stock. Simmer for 3 hours, stirring occasionally.Add chopped cilantro and green onions and fresh lime for garnish and enjoy!

Chef Fernando Ruiz is executive chef at Santacafe in Santa Fe, 231 Washington Avenue. 505.984.1788.


Story by Caitlin Richards

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