Posole Rojo
A hearty and soulful stew from Mexico, featuring tender pork and chewy hominy in a rich, smoky red chile broth. It's a celebratory dish, perfect for gatherings, and comes alive with fresh garnishes like cabbage, radishes, and lime.
For 6 servings
4 steps. 150 minutes total.
- 1
Step 1
- a.Sear and Simmer the Pork
- b.Pat the pork cubes dry and season with 1 tsp salt and the black pepper.
- c.Heat oil in a large Dutch oven over medium-high heat. Sear the pork in batches until browned on all sides, about 8-10 minutes per batch. Do not overcrowd the pot.
- d.Return all pork to the pot. Add half of the chopped onion and 4 whole garlic cloves. Sauté for 2-3 minutes until fragrant.
- e.Pour in 4 cups of chicken broth, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours, until the pork is fall-apart tender.
- f.Remove the tender pork to a bowl. Once cool enough to handle, shred it with two forks. Reserve the cooking liquid in the pot.
- 2
Step 2
- a.Prepare the Red Chile Sauce
- b.While the pork simmers, toast the dried chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant and slightly pliable. Be careful not to burn them, or the sauce will be bitter.
- c.Place the toasted chiles in a heatproof bowl and cover with 4 cups of hot water. Let them soak for 30 minutes to rehydrate.
- d.Transfer the softened chiles, 2 cups of their soaking liquid, the remaining 4 cloves of garlic, Mexican oregano, and ground cumin to a blender. Blend on high until completely smooth.
- e.Set a fine-mesh sieve over a bowl and pour the chile puree through it. Use a spatula to press all the liquid through, leaving the tough skins and seeds behind. Discard the solids. This step is crucial for a silky broth.
- 3
Step 3
- a.Combine and Finish the Posole
- b.Pour the strained red chile sauce into the pot containing the reserved pork cooking liquid. Stir well to combine.
- c.Add the shredded pork, rinsed hominy, and the remaining 2 cups of chicken broth to the pot.
- d.Bring the stew to a simmer over medium heat. Cook, uncovered, for at least 30-45 minutes to allow the flavors to meld together.
- e.Taste the posole and season with the remaining 0.5 tsp of salt, or more as needed.
- 4
Step 4
- a.Serve with Garnishes
- b.Ladle the hot posole into bowls.
- c.Serve immediately, allowing everyone to top their bowl with shredded cabbage, sliced radishes, chopped onion, cilantro, and a squeeze of fresh lime juice.
- d.Enjoy with crispy tostadas on the side for dipping.
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 key for a deep, smoky flavor. Watch them closely as they burn in seconds, which will make the entire dish bitter.
- 2Don't skip straining the chile sauce. It removes tough skins and seeds, resulting in a luxuriously smooth broth.
- 3Posole is famously better the next day. Making it ahead allows the complex flavors to deepen and marry.
- 4The fresh, crunchy garnishes are not optional; they provide essential texture and acidity that cuts through the richness of the stew.
- 5For an even richer broth, add a pork hock or a few bone-in pork chops to the pot while simmering the shoulder, then remove the bones before serving.
- 6If the pork isn't tender after 2.5 hours, it just needs more time. Keep simmering until it shreds easily.
Adapt it for your goals.
Protein Swap
Create 'Posole Verde' by swapping pork for shredded chicken and using a green sauce made from tomatillos, cilantro, and jalapeños.
VegetarianVegetarian
For a vegetarian version, replace pork with hearty mushrooms (like king oyster or cremini) and pinto beans. Use a rich vegetable broth as the base.
Spicier VersionSpicier Version
Add 2-3 dried chiles de árbol along with the ancho and guajillo chiles to significantly increase the heat level.
Quick VersionQuick Version
In a pinch, you can use a high-quality, pre-made red enchilada sauce instead of making the chile sauce from scratch, though the flavor will be less complex.
Why this is on our healthy list.
Rich in Protein
Pork shoulder is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
High in Fiber
Hominy, the signature ingredient, is a great source of dietary fiber. Fiber aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Source of B Vitamins
This dish provides essential B vitamins like niacin and B6 from both the pork and hominy. These vitamins are crucial for converting food into energy and supporting nervous system health.
Antioxidant Properties
The dried chiles used in the red sauce are rich in antioxidants, particularly Vitamin A, which helps combat cellular damage from free radicals and supports a healthy immune system.
Frequently asked questions
A 1.5-cup serving of this Posole Rojo contains approximately 480-550 calories, depending on the fat content of the pork and the amount of garnishes used.