New Mexico Pork Pozole Chili

"Enjoy the authentic southwestern flavors of this one-of-a-kind chili version of a pork pozole. With the perfect combinations of spices and southwestern ingredients, this flavor-packed pork and hominy chili takes me back to my recent trip to New Mexico. It’s more than just chili, it’s an experience to be cherished, especially paired with a glass of Black Box Chardonnay."

Prep Time

10 minutes

Cook Time

50 minutes

Paired With

Main Protein



Country-style pork, diced 1 ½ pounds, 2 tablespoons, 2 teaspoons, ½ teaspoon, 3/4 cup, 2 teaspoons, 1/4 cup, 1 teaspoon, 1 teaspoon, 2 teaspoons, 1 ½ tablespoon, 1/3 cup, 1- 7 ounce, 1 - 24 ounce, 2 tablespoons, 3 cups, 1 cup, 2 cups
Pure avocado oil
Sea salt
Ground black pepper
Yellow onion, diced
Fresh garlic, crushed
Tomato paste
Ground coriander
Sweet paprika
Dried oregano
Chili powder
Black Box Chardonnay
Canned fire-roasted diced green chilies, drained
Canned Mexican style hominy, drained
Dark brown sugar
Chicken broth
Scallions, green part only
Fried tortilla strips


  1. In a medium size Dutch oven, slightly brown the diced pork in the oil over medium/high heat.
  2. Add salt, black pepper, onion and garlic; sauté for another 3-5 minutes till onions are beginning to caramelize.
  3. Add tomato paste, coriander, paprika, oregano, chili powder and cook for another minute.
  4. Add Black Box Chardonnay and cook for about 30 seconds or till wine evaporates. 
  5. Add chilies, hominy, brown sugar, and chicken broth.
  6. Lower heat and simmer for 40 minutes or till pork is tender. 
  7. Serve with tortilla strips & scallions.