Posole Rojo Recipe

Name: Posole Rojo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup dried chiles de arbol; 4 or 5 dried ancho chiles; 6 cloves garlic (2 smashed, 4 finely chopped); Kosher salt; 2 pounds boneless pork shoulder, trimmed and cut in half; 2 teaspoons ground cumin; 2 tablespoons vegetable oil; 1 large white onion, chopped; 8 cups low-sodium chicken broth; 1 tablespoon dried oregano (preferably Mexican); 1 bay leaf; 3 15 -ounce cans white hominy, drained and rinsed; Diced avocado, shredded cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping

Servings: persons

3/4 cup dried chiles de arbol
4 or 5 dried ancho chiles
6 cloves garlic (2 smashed, 4 finely chopped)
Kosher salt
2 pounds boneless pork shoulder, trimmed and cut in half
2 teaspoons ground cumin
2 tablespoons vegetable oil
1 large white onion, chopped
8 cups low-sodium chicken broth
1 tablespoon dried oregano (preferably Mexican)
1 bay leaf
3 15 -ounce cans white hominy, drained and rinsed
Diced avocado, shredded cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping

1
Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible.
2
Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes.
3
Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender.
4
Add the smashed garlic and 1/2 teaspoon salt and 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 teaspoon salt; set aside.
7
Heat the vegetable oil in a Dutch oven or pot over medium heat.
8
Add the onion and cook, stirring occasionally, until soft, about 5 minutes.
9
Add the chopped garlic and cook 2 minutes.
10
Increase the heat to medium high.
11
Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.
12
Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste).
13
Bring to a low boil, then reduce the heat to maintain a simmer.
14
Partially cover and cook, turning the pork a few times, until tender, about 3 hours.
15
Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour.
16
Remove the bay leaf.
17
Transfer the pork to a cutting board; roughly chop and return to the pot.
18
Add some water or broth if the posole is too thick.
19
Season with salt.
20
Serve with assorted toppings and the remaining chile sauce.
21
Photograph by Con Poulos

1443

kcal

Calories

Fat

Carbs

211

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 3/4 cup dried chiles de arbol, 4 or 5 dried ancho chiles, 6 cloves garlic (2 smashed, 4 finely chopped), Kosher salt, 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.

Posole Rojo

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