Pork Posole Rojo
A rich and hearty stew from Mexico, featuring tender pork and chewy hominy in a savory red chile broth. It's a comforting classic, perfect for gatherings, and best served with fresh garnishes like cabbage, radishes, and lime.
For 6 servings
5 steps. 180 minutes total.
- 1
Step 1
- a.Prepare the Red Chile Sauce
- b.Heat a dry, heavy skillet over medium heat. Working in batches, toast the dried ancho and guajillo chiles for 30-60 seconds per side until they are fragrant and slightly pliable. Be careful not to burn them, as this will make the sauce bitter.
- c.Place the toasted chiles in a medium bowl and cover with 4 cups of very hot water. Let them soak for 30 minutes to fully soften.
- d.Transfer the soaked chiles to a blender. Add 1 cup of the chile soaking water, half of the large onion (roughly chopped), 4 cloves of garlic, the Mexican oregano, and ground cumin.
- e.Blend on high speed for 2-3 minutes until the mixture is completely smooth. If needed, add another splash of soaking water to help it blend.
- f.Place a fine-mesh sieve over a bowl and pour the chile puree through it. Use a spatula to press the liquid through, leaving the tough skins and seeds behind. Discard the solids. Set the smooth chile sauce aside.
- 2
Step 2
- a.Sear the Pork
- b.Pat the pork cubes completely dry with paper towels. Season them generously with 1 teaspoon of salt and the black pepper.
- c.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. Working in batches to avoid overcrowding the pot, sear the pork on all sides until deeply browned, about 5-7 minutes per batch.
- d.Use a slotted spoon to transfer the browned pork to a plate and set aside.
- 3
Step 3
- a.Build and Simmer the Stew
- b.Reduce the heat to medium. Add the remaining half of the onion (now finely chopped) to the pot and cook, stirring occasionally, until softened, about 5 minutes.
- c.Add the remaining 2 cloves of garlic (minced) and cook for another minute until fragrant.
- d.Return the seared pork and any accumulated juices to the pot. Pour in the strained red chile sauce and the 6 cups of chicken broth. Stir well to combine.
- e.Increase the heat to bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 2.5 hours. The pork should be very tender.
- 4
Step 4
- a.Finish and Season
- b.Stir the drained and rinsed hominy into the stew. Continue to simmer, uncovered, for another 30 minutes to allow the hominy to absorb the flavors of the broth.
- c.Taste the posole and adjust the seasoning. Add the remaining 0.5 teaspoon of salt, or more, as needed.
- 5
Step 5
- a.Serve with Garnishes
- b.Ladle the hot posole into individual bowls.
- c.Set out small bowls of the garnishes: shredded cabbage, sliced radishes, chopped cilantro, and lime wedges. Allow everyone to top their own bowl as desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Toasting the chiles is a non-negotiable step for authentic flavor. It awakens their deep, smoky notes.
- 2For the smoothest sauce, don't skip straining it. This removes any tough bits of chile skin for a velvety texture.
- 3The long, slow simmer is key to tender, fall-apart pork. Don't rush this process.
- 4Posole is all about the garnishes! The fresh crunch of cabbage and radish provides a perfect contrast to the rich stew.
- 5This dish tastes even better the next day. The flavors meld and deepen overnight. It stores well in the refrigerator for up to 4 days.
- 6For a richer flavor, use pork stock or a combination of chicken and beef stock.
Adapt it for your goals.
Protein Swap
Use boneless, skinless chicken thighs instead of pork. Sear the chicken and reduce the initial simmering time to about 1.5 hours.
VegetarianVegetarian
Omit the pork and use vegetable broth. Add hearty vegetables like mushrooms, zucchini, or potatoes for a filling vegetarian version.
Spice LevelSpice Level
For a spicier posole, add 1-2 dried chiles de árbol to the blender along with the ancho and guajillo chiles.
Why this is on our healthy list.
Excellent Source of Protein
Pork shoulder is rich in high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Fiber
Hominy, the star grain in this dish, is a great source of dietary fiber. Fiber aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Contains Essential Vitamins and Minerals
This stew provides important nutrients like B vitamins (from pork), iron, and antioxidants from the chiles, garlic, and onions, which support energy production and immune health.
Frequently asked questions
Pork Posole Rojo can be part of a balanced diet. It's a good source of protein from the pork and fiber from the hominy. However, it can be high in sodium and saturated fat depending on the cut of pork and amount of salt used. Using a leaner cut of pork and low-sodium broth can make it a healthier option.