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A hearty and soulful stew from Mexico, featuring tender pork and chewy hominy in a rich, smoky red chile broth. It's a celebratory dish, perfect for gatherings, and comes alive with fresh garnishes like cabbage, radishes, and lime.
For 6 servings
Sear and Simmer the Pork
Prepare the Red Chile Sauce
A hearty and soulful stew from Mexico, featuring tender pork and chewy hominy in a rich, smoky red chile broth. It's a celebratory dish, perfect for gatherings, and comes alive with fresh garnishes like cabbage, radishes, and lime.
This mexican recipe takes 180 minutes to prepare and yields 6 servings. At 796.59 calories per serving with 37.64g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Combine and Finish the Posole
Serve with Garnishes
Create 'Posole Verde' by swapping pork for shredded chicken and using a green sauce made from tomatillos, cilantro, and jalapeños.
For a vegetarian version, replace pork with hearty mushrooms (like king oyster or cremini) and pinto beans. Use a rich vegetable broth as the base.
Add 2-3 dried chiles de árbol along with the ancho and guajillo chiles to significantly increase the heat level.
In a pinch, you can use a high-quality, pre-made red enchilada sauce instead of making the chile sauce from scratch, though the flavor will be less complex.
Pork shoulder is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
Hominy, the signature ingredient, is a great source of dietary fiber. Fiber aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
This dish provides essential B vitamins like niacin and B6 from both the pork and hominy. These vitamins are crucial for converting food into energy and supporting nervous system health.
The dried chiles used in the red sauce are rich in antioxidants, particularly Vitamin A, which helps combat cellular damage from free radicals and supports a healthy immune system.
A 1.5-cup serving of this Posole Rojo contains approximately 480-550 calories, depending on the fat content of the pork and the amount of garnishes used.
Posole Rojo can be part of a healthy diet. It's rich in protein from the pork and high in fiber from the hominy. However, it can be high in sodium and saturated fat. To make it healthier, use a leaner cut of pork, trim excess fat, and use low-sodium broth.
Yes! For a slow cooker, sear the pork first, then add it and all other ingredients (except hominy and garnishes) and cook on low for 6-8 hours. Add hominy in the last 30 minutes. For an Instant Pot, sear the pork on 'Sauté', then add broth and aromatics and pressure cook on high for 50-60 minutes. Release pressure, add the chile sauce and hominy, and simmer on 'Sauté' for 15 minutes.
The color and flavor come from the sauce. Rojo (red) uses a sauce from dried red chiles. Verde (green) uses a sauce from fresh green ingredients like tomatillos, cilantro, and green chiles. Blanco (white) is the simplest, served without a chile sauce, allowing the pure flavor of the pork and hominy broth to shine.
Bitterness in the chile sauce is almost always caused by burning the dried chiles during the toasting step. They only need 30-60 seconds per side until they are fragrant. If they start to smoke heavily or turn black, they are burnt and should be discarded.
Leftover posole can be stored in an airtight container in the refrigerator for up to 4 days. The flavor actually improves overnight! Store the fresh garnishes separately.
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