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A rich and hearty stew from Mexico, featuring tender pork and chewy hominy in a savory red chile broth. It's a comforting classic, perfect for gatherings, and best served with fresh garnishes like cabbage, radishes, and lime.
Prepare the Red Chile Sauce
Sear the Pork
A rich and hearty stew from Mexico, featuring tender pork and chewy hominy in a savory red chile broth. It's a comforting classic, perfect for gatherings, and best served with fresh garnishes like cabbage, radishes, and lime.
This mexican recipe takes 210 minutes to prepare and yields 6 servings. At 725.02 calories per serving with 36.96g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Build and Simmer the Stew
Finish and Season
Serve with Garnishes
Use boneless, skinless chicken thighs instead of pork. Sear the chicken and reduce the initial simmering time to about 1.5 hours.
Omit the pork and use vegetable broth. Add hearty vegetables like mushrooms, zucchini, or potatoes for a filling vegetarian version.
For a spicier posole, add 1-2 dried chiles de árbol to the blender along with the ancho and guajillo chiles.
Pork shoulder is rich in high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Hominy, the star grain in this dish, is a great source of dietary fiber. Fiber aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
This stew provides important nutrients like B vitamins (from pork), iron, and antioxidants from the chiles, garlic, and onions, which support energy production and immune health.
Pork Posole Rojo can be part of a balanced diet. It's a good source of protein from the pork and fiber from the hominy. However, it can be high in sodium and saturated fat depending on the cut of pork and amount of salt used. Using a leaner cut of pork and low-sodium broth can make it a healthier option.
A 1.5-cup serving of this Pork Posole Rojo contains approximately 650-700 calories, depending on the fat content of the pork and the specific ingredients used.
Yes, posole is excellent in a slow cooker. Follow steps 1 and 2 on the stovetop (making the sauce and searing the pork). Then, transfer the seared pork, sauce, broth, and sautéed onion/garlic to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the hominy during the last 30 minutes of cooking.
Hominy is made from whole corn kernels that have been soaked in an alkaline solution in a process called nixtamalization. This process softens the tough outer hull and causes the kernel to puff up, giving it a unique chewy texture and a distinctive corn flavor.
Absolutely. Using dried hominy will result in a superior texture and flavor. You will need to soak it overnight and then cook it for about 2 hours, or until tender, before adding it to the stew for the final 30 minutes of simmering.
The main difference is the sauce. Posole Rojo (red) is made with a red chile sauce from dried chiles like ancho and guajillo. Posole Verde (green) uses a sauce made from fresh tomatillos, cilantro, and jalapeños. Posole Blanco (white) is the simplest, served without a chile sauce, allowing the flavor of the pork and hominy to shine.
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