Pork Posole Rojo

Name: Pork Posole Rojo
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 servings
Cuisine: mexican_american
Ingredients: 700 g pork shoulder (cut into 1.5-inch cubes); 2 cup hominy (dried, soaked overnight and drained); 4 pcs guajillo chile (stems and seeds removed); 2 pcs ancho chile (stems and seeds removed); 1 pcs onion (medium, quartered); 6 pcs garlic (cloves, peeled); 2 pcs bay leaf; 1 tsp dried oregano; 1 tsp ground cumin; 0.5 tsp salt; 1 tbsp oil; 8 cup water (for cooking stew); 1 cup cabbage (finely shredded, for garnish); 4 pcs radish (thinly sliced, for garnish); 2 pcs lime (cut into wedges, for serving); 0.25 cup cilantro (chopped, for garnish)

RATING

4.6/5(138)

TASTE SCORE

9/10

A deeply flavorful Mexican stew built around tender pork shoulder and hearty hominy, swimming in a vibrant red chile broth. Slowly simmered with guajillo and ancho chiles, this pozole rojo warms you from the inside out. Pile on crunchy garnishes like shredded cabbage, radishes, and a squeeze of lime for a bowl that's pure comfort.

PREP

30m

COOK

150m

SERVES

1 CUP

666 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Rehydrate the dried chiles.
1.Place guajillo and ancho chiles in a bowl and cover with boiling water.
2.Let soak for 15 minutes until soft and pliable.
3.Drain, reserving the soaking liquid.
TIPPress the chiles down with a small plate to keep them fully submerged.
prep · ~5 min
Blend the chile sauce.
1.Transfer drained chiles to a blender.
2.Add quartered onion, garlic cloves, cumin, oregano, and 1 cup of the reserved chile soaking liquid.
3.Blend on high speed until completely smooth, about 2-3 minutes.
4.Strain through a fine mesh sieve for a velvety sauce.
TIPBlend in batches if your blender is small to prevent splattering.
saute · ~15 min
Sear the pork pieces.
Pat the pork cubes dry and season with salt. Heat oil in a Dutch oven over medium-high heat until shimmering. Sear the pork in two batches until browned on all sides, about 4-5 minutes per batch. Transfer seared pork to a plate.
simmer · ~5 min
Simmer the chile sauce.
Reduce heat to medium. Pour the strained chile sauce into the same pot, scraping up any browned bits from the bottom. Cook the sauce for 5 minutes, stirring frequently, until it darkens slightly and the raw chile taste mellows.
TIPDon't skip this step — it cooks off any bitterness from the chiles and deepens the flavor.
simmer · ~150 min
Combine and stew the posole.
1.Return seared pork to the pot with the chile sauce.
2.Add drained hominy, bay leaves, and 7 cups of fresh water.
3.Stir well and bring to a boil over high heat.
4.Reduce heat to low, cover partially, and simmer gently for 2 to 2½ hours.
TIPSkim any foam that rises to the surface during the first 30 minutes of simmering for a cleaner stew.
simmer · ~1 min
Check the pork for doneness.
1.Pierce a piece of pork with a fork — it should pull apart easily with no resistance.
2.Taste the broth and adjust salt if needed.
3.Remove and discard the bay leaves.
TIPIf the pork isn't falling-apart tender, simmer 15 more minutes and check again.
serve
Assemble and serve with garnishes.
1.Ladle the hot posole into deep bowls.
2.Top each bowl generously with shredded cabbage, sliced radishes, and chopped cilantro.
3.Serve with lime wedges on the side for squeezing over at the table.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Sear the pork in batches to ensure a deep brown crust, not steamed meat.
2
Blend the chiles with some soaking liquid for a smoother, richer sauce.
3
Strain the chile puree through a sieve to remove tough skins for a velvety broth.
4
Simmer the chile sauce for 5 minutes after searing to mellow raw bitterness.
5
Skim foam during the first 30 minutes of simmering for a cleaner, clearer broth.
6
Check pork doneness with a fork—it should pull apart with no resistance.
7
Prep garnishes while the posole simmers for a quick assembly at serving time.

RECIPE VARIATIONS

Adapt it for your goals.

Chicken Posole

Replace pork shoulder with boneless chicken thighs or breast and reduce simmering time to about 1 hour. This variation is quicker and leaner for weeknight cooking.

Vegetarian Posole

Omit the pork and use vegetable broth with extra hominy and pinto beans. This keeps the hearty, comforting base while making it plant-based.

Spicy Green Posole

Swap guajillo and ancho chiles for 6 fresh tomatillos and 3 serrano or jalapeño peppers. This results in a bright, tangy green version with more heat.

Low Fat Posole