Mexican Pork Posole Rojo

A rich and flavorful Mexican stew made with tender pork, hominy, and a deep red chili sauce. Posole Rojo is perfect for warming up on cold days or for special occasions. It’s a comforting, savory dish that's sure to impress.

Ingredients:

For the posole:

2 lbs pork shoulder or pork loin (cut into chunks)

2 tablespoons vegetable oil

1 large onion (chopped)

4 cloves garlic (minced)

2 teaspoons cumin

1 teaspoon oregano (Mexican oregano if possible)

1/2 teaspoon chili powder

6 cups chicken broth or water

2 cans (15 oz each) hominy (drained and rinsed)

1 bay leaf

Salt and pepper to taste

For the red chili sauce:

4 dried guajillo chilies (or a combination of guajillo and ancho chilies)

2 dried pasilla chilies (optional for added flavor)

1/2 teaspoon ground cumin

1 teaspoon dried oregano

2 tablespoons tomato paste

1/2 cup chicken broth

For garnish:

Shredded lettuce

Sliced radishes

Diced onion

Lime wedges

Crumbled tortilla chips or tostadas

Oregano

Hot sauce (optional)

Directions: 🍴

1. Prepare the red chili sauce:

Toast the chilies: Heat a dry skillet over medium heat. Toast the guajillo and pasilla chilies for 30 seconds to a minute, until they become fragrant but not burned.

Remove stems and seeds: Once the chilies are cool enough to handle, remove the stems and seeds from each chili.

Blend the sauce: Place the chilies, cumin, oregano, tomato paste, and chicken broth in a blender or food processor. Blend until smooth, adding more broth if necessary. Set the sauce aside.

2. Cook the pork:

Brown the pork: In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the pork chunks and brown on all sides, about 5-7 minutes. Remove the pork and set it aside.

Sauté the aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for about 3 minutes until softened and fragrant.

3. Simmer the posole:

Add the broth and seasonings: Add the chicken broth or water to the pot with the onions and garlic. Stir in the cumin, chili powder, oregano, bay leaf, and salt and pepper. Bring the mixture to a boil.

Add the pork and chili sauce: Return the browned pork to the pot along with the red chili sauce you blended earlier. Stir to combine and bring to a simmer. Cover and cook on low heat for 1.5 to 2 hours, or until the pork is tender and can be easily shredded with a fork.

4. Add the hominy:

Stir in the hominy: After the pork is tender, stir in the drained and rinsed hominy. Continue to simmer for an additional 30 minutes to heat through, allowing the flavors to meld.

5. Adjust seasoning and serve:

Taste and adjust: Taste the posole and adjust the seasoning with more salt or chili powder if needed.

6. Serve and garnish:

Garnish and serve: Ladle the posole into bowls and garnish with shredded lettuce, sliced radishes, diced onion, a squeeze of lime juice, and crumbled tortilla chips or tostadas. Add hot sauce if you like it spicy!

Enjoy your delicious Mexican Pork Posole Rojo — a hearty and flavorful dish perfect for a cozy meal or special gathering!