Posole Rojo Recipe

Name: Posole Rojo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup dried chile, de arbol; 5 dried ancho chiles; 6 garlic cloves, chopped; 2 lbs boneless pork shoulder, trimmed; 2 teaspoons ground cumin; 2 tablespoons vegetable oil; 1 large onion, chopped; 8 cups chicken broth; 1 tablespoon dried oregano; 1 bay leaf; 3 (15 ounce) cans white hominy, rinsed and drained; avocado; cabbage, shredded; onion, diced; radish, sliced; cilantro; lime, quartered; tortilla

Servings: persons

¾ cup dried chile, de arbol
5 dried ancho chiles
6 garlic cloves, chopped
2 lbs boneless pork shoulder, trimmed
2 teaspoons ground cumin
2 tablespoons vegetable oil
1 large onion, chopped
8 cups chicken broth
1 tablespoon dried oregano
1 bay leaf
3 (15 ounce) cans white hominy, rinsed and drained
avocado
cabbage, shredded
onion, diced
radish, sliced
cilantro
lime, quartered
tortilla

1
Clean chilies (taking off stems and deseeding).
2
Put chilies in bowl with boiling water; weigh down to keep chilies under water.
3
Soak approx 30 minute Transfer chilies and 1 1/2 cups of soaking liquid to blender.
4
Add garlic and 1/2 tsp salt a blend until smooth.
5
Strain through a fine mesh sieve into a bowl, pushing the sauce through with a rubber spatula discard the solids.
6
Rub the pork all over with the cumin and 1/2 tsp salt ; set aside.
7
Heat veggie oil in a dutch oven add onion and cook stirring occasionally, until soft, about 5 minute.
8
Add pork and sear, turning until slightly browned on all sides, about 5 minute.
9
Stir in 2 cups of water, the chicken borth, oregano, bay leaf and 1/2 tsp salt and approx 3/4 cup of chili sauce (you can add less -- depending on your spice taste).
10
Partially cover and cook approx 3 hours.
11
Stir in hominy and continue to simmer uncovered until the pork starts falling apart, about 1 more hour.
12
Remove bay leaf.
13
Transfer pork to a cutting board; roughly chop and return to the pot.
14
Add some broth (or water) if the posole is too thick.
15
Season with salt.
16
Serve with toppings and remaining chlle sauce.

1660

kcal

Calories

Fat

Carbs

220

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ¾ cup dried chile, de arbol, 5 dried ancho chiles, 6 garlic cloves, chopped, 2 lbs boneless pork shoulder, trimmed, and more.

Yes, Posole Rojo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Posole Rojo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions