Posole Rojo Recipe

Experience the deep, smoky soul of Mexican comfort food with this authentic Posole Rojo. This traditional stew is defined by its rich, red chile broth, tender chunks of pork shoulder, and the distinct, chewy texture of hominy. It is a celebratory dish often served at parties and holidays, but easy enough to make for a hearty weekend dinner.

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Posole Rojo Recipe Ingredients

The Red Chile Sauce

• 3/4 cup dried chiles de arbol (for heat)
• 4 or 5 dried ancho chiles (for deep, fruity flavor)
• 6 cloves garlic (2 smashed, 4 finely chopped)
• 1/2 teaspoon salt (for the sauce)

The Stew Base

• 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
• Kosher salt

The Essential Toppings

• Diced avocado
• Shredded cabbage (or iceberg lettuce)
• Diced white onion
• Sliced radishes
• Fresh cilantro
• Lime wedges
• Dried oregano

How To Make Posole Rojo Recipe

1. Rehydrate the chiles: Break the stems off the dried chiles de arbol and ancho chiles. Shake out as many seeds as possible to control the heat. Place the chiles in a heatproof bowl and cover them with boiling water. Use a plate to weigh them down so they stay submerged. Let them soak until soft and pliable, about 30 minutes.
2. Blend the sauce: Transfer the softened chiles and 1 1/2 cups of the soaking liquid to a blender. Add the 2 smashed garlic cloves and 1/2 teaspoon salt. Blend on high until completely smooth.
3. Strain: Pour the puree through a fine-mesh sieve into a bowl. Use a rubber spatula to push the sauce through, leaving the tough skins and seeds behind. Discard the solids.
4. Sear the pork: Rub the pork shoulder pieces all over with the cumin and 1/2 teaspoon salt. Heat the vegetable oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the 4 finely chopped garlic cloves and cook for 2 minutes. Push the aromatics to the side and add the pork. Sear, turning occasionally, until lightly browned on all sides.
5. Simmer the meat: Stir in 2 cups of water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt, and 1/2 cup to 3/4 cup of the prepared chile sauce (adjust amount based on how spicy you want the broth). Bring to a low boil, then reduce heat to a simmer. Partially cover and cook for about 3 hours, turning the pork occasionally, until the meat is very tender.
6. Add the hominy: Stir in the drained and rinsed hominy. Continue to simmer, uncovered, for about 1 hour longer. The pork should be falling apart, and the hominy should be bloomed (soft and puffy).
7. Shred and finish: Remove the bay leaf. Transfer the pork chunks to a cutting board. Roughly chop or shred the meat and return it to the pot. If the posole is too thick, add a splash of water or broth. Taste and season with salt.
8. Serve: Ladle into bowls. Serve with a platter of toppings (cabbage, radish, onion, avocado, lime) and the remaining chile sauce on the side for those who want extra heat.

Recipe Tips

• Handling Dried Chiles: Dried chiles can be dusty. Wipe them with a damp cloth before stemming them. Also, the oils can be potent—wash your hands thoroughly after handling the chiles de arbol to avoid burning your eyes.
• The “Bloom”: Hominy is corn that has been treated with lime (nixtamalized). It has a unique texture. Simmering it for that final hour allows the kernels to “bloom” or open up slightly, absorbing the delicious pork fat and chile flavor.
• Mexican Oregano: Try to find specific Mexican oregano rather than Mediterranean oregano. Mexican oregano has a brighter, citrusy undertone that pairs specifically well with chili peppers and cumin.
• Pork Shoulder is Key: Do not substitute pork loin or chops. You need the fat and connective tissue of the shoulder (butt) to keep the meat moist during the 4-hour cook time.
• Strain for Texture: Don’t skip straining the chile sauce in step 3. Dried chile skins are tough and papery; removing them ensures your broth is velvety smooth rather than gritty.

What To Serve With Posole Rojo Recipe

Posole is often a “meal in a bowl,” but the accompaniments make the dish.

• Tostadas: Crunchy corn tortillas are the traditional side dish.
• Chicharrones: Fried pork rinds add a salty crunch.
• Agua Fresca: A sweet Hibiscus (Jamaica) or Horchata drink balances the spicy broth.
• Mexican Crema: A dollop of cream helps cool down the spice level.

How To Store Posole Rojo Recipe

• Refrigerate: Posole tastes even better the next day. Store in an airtight container in the refrigerator for up to 4 days. The fat may solidify on top; just stir it back in when reheating.
• Reheat: Reheat on the stove over medium heat. The hominy may absorb some liquid, so you might need to add a splash of chicken broth.
• Freeze: This soup freezes beautifully. Store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight.

Posole Rojo Recipe Nutrition Facts

• Calories: 480
• Total Fat: 22g
• Saturated Fat: 7g
• Cholesterol: 95mg
• Sodium: 1100mg
• Total Carbohydrates: 35g
• Dietary Fiber: 6g
• Sugar: 4g
• Protein: 38g

Nutrition information is estimated per serving (without toppings).

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