Posole Rojo
A rich, deeply flavorful Mexican soup made with tender pork, hominy, and dried red chiles. The broth gets its signature deep red color and earthy warmth from guajillo and ancho chiles, simmered low and slow until the meat falls apart. Serve with crisp shredded cabbage, radish, and fresh lime for a classic gathering dish.
For 4 servings
- prep · ~20 min
Prepare the chiles.
1.Remove stems and seeds from guajillo and ancho chiles.2.Place chiles in a bowl, cover with hot water, and soak until softened (15-20 min).3.Drain and transfer softened chiles to a blender.4.Add quartered onion, garlic cloves, and enough fresh water (about 1/2 cup) to blend.5.Blend until completely smooth, then strain through a fine mesh strainer. Set the chile puree aside.TIPStraining removes tough skins for a silky broth. Press with a spoon to extract as much puree as possible. - prep · ~15 min
Brown the pork.
1.Pat the pork cubes dry with paper towels and season with black pepper.2.Heat oil in a large heavy-bottomed pot over medium-high heat.3.Sear pork in batches until deeply browned on all sides (3-4 minutes per side).4.Transfer browned pork to a plate and set aside.TIPDon't crowd the pot — browning in batches gives you that deep, rich flavor in the final broth. - saute · ~4 min
Bloom the spices and chile puree.
1.Reduce heat to medium. In the same pot, add cumin seeds and toast until fragrant (30 seconds).2.Pour in the strained chile puree and cook, stirring constantly, until it darkens slightly (2-3 minutes).TIPCooking the chile puree deepens its flavor. Keep stirring so it doesn't stick. - boil · ~5 min
Add pork, hominy, and water to the pot.
1.Return browned pork and any juices to the pot.2.Add drained hominy, oregano, bay leaves, and salt.3.Pour in enough water to cover everything by about 2 inches (roughly 6-7 cups).4.Bring to a rolling boil, then reduce heat to low. - simmer · ~150 min
Simmer until pork is fall-apart tender.
1.Cover the pot with a lid, leaving it slightly ajar.2.Simmer gently for 2 to 2.5 hours, stirring occasionally.3.Check the pork — it should shred easily with a fork.4.Remove bay leaves. Taste and adjust salt if needed.TIPThe hominy should be plump and chewy-tender. If the broth gets too thick, add a splash of hot water. - assemble · ~10 min
Prepare the garnishes while the soup simmers.
1.Finely shred the cabbage.2.Thinly slice the radishes.3.Cut limes into wedges.4.Arrange garnishes and tortilla chips in small bowls for serving. - serve
Ladle into bowls and serve with garnishes.
Ladle the hot posole into bowls. Let everyone top their own with shredded cabbage, sliced radish, a squeeze of fresh lime, and tortilla chips on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Toast the cumin seeds just until fragrant, about 30 seconds, to unlock their essential oils.
- 2For a deeper color and flavor, cook the chile puree while stirring constantly until it darkens.
- 3Pat pork cubes dry before searing to ensure a deep, even brown crust.
- 4Simmer the posole with the lid slightly ajar to allow the broth to concentrate slowly.
- 5If the broth thickens too much after hours of simmering, stir in a splash of hot water to loosen it.
- 6Let the posole rest off the heat for 10 minutes before serving; the flavors meld beautifully.
- 7Store leftover posole in the fridge for up to 4 days; the flavor improves overnight.
Adapt it for your goals.
Vegetarian
Swap the pork with cubed butternut squash or chickpeas, and use vegetable broth. Simmer for only 30-40 minutes until the squash is tender. Ideal for meatless Mondays or plant-based diets.
quick porkQuick-pork
Use pre-cooked pulled pork or leftover roast pork shoulder, reducing simmer time to 30 minutes. Perfect for weeknight dinners when you want deep flavor in a hurry.
extra smokyExtra-smoky
Add 2 dried chipotle chiles (stemmed and seeded) along with the guajillo and ancho. Increase cumin to 1.5 tsp. Great for those who love a pronounced smoky heat.
jainJain
Omit garlic and onion; replace with 1 tsp asafoetida (hing) bloomed in oil. Use only potatoes and hominy as base. Suitable for Jain dietary restrictions.
low oilLow-oil
Skip the searing oil and instead pressure-cook the pork with the puree and spices for 35 minutes. Reduces added fat while keeping the meat tender.
Why this is on our healthy list.
Rich in Protein from Pork
Pork shoulder provides high-quality protein essential for muscle repair and satiety, making this soup a filling meal.
Fiber from Hominy
Hominy, a dried corn kernel, contributes dietary fiber that supports digestive health and helps maintain steady blood sugar levels.
Antioxidants from Chiles
Guajillo and ancho chiles are rich in capsaicin and carotenoids, which have antioxidant properties that may reduce inflammation.
Vitamin C from Garnishes
Shredded cabbage and fresh lime juice add a boost of vitamin C, which supports immune function and aids iron absorption.
Low in Added Sugar
This savory soup contains no added sugar, making it a heart-friendly choice for those monitoring their sugar intake.
Frequently asked questions
Yes, use two 16-ounce cans of hominy, drained and rinsed. Add them in step 4, then simmer just until the pork is tender (no need to cook the hominy separately).
