Red Posole Recipe (Pozole Rojo)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 25 mins
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Servings
8 bowls
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Calories
495 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Red Posole Recipe (Pozole Rojo)
Description
In this Pozole Rojo recipe, bone-in pork roast is seasoned and browned before simmering with aromatic onion wedges, garlic cloves, and a trio of dried chiles (ancho, guajillo, and arbol). Bay leaves and oregano add herbal undertones, while chicken broth provides the stew's rich base. The chiles are softened and pureed with the cooking liquid to form a thick, vibrant red sauce that flavors the pork and broth deeply.
The pork becomes tender enough to shred after about an hour of gentle simmering, creating a mix of succulent meat and flavorful broth. White hominy kernels are rinsed and added, contributing a slightly chewy texture that balances the soft meat and smooth soup.
This stew is traditionally served with accompaniments like sliced avocado, radish, lime wedges to squeeze, fresh cilantro leaves, and tortilla chips for texture contrast. The garnishes brighten the rich and spiced stew, making each bite varied and satisfying.
The recipe notes that shredded cabbage or lettuce can also be traditional garnishes, though the author prefers to omit them, focusing on the other toppings for freshness and crunch.
Ingredients
For the Pozole Rojo:
- 2 tablespoons olive oil
- 3 ½ pound pork roast leg, rib, or loin, bone-in
- 1 onion peeled and cut into wedges, large
- 6-8 garlic peeled and smashed, cloves
- 6 ancho chile peppers dried
- 5 dried guajillo chile peppers
- 3-6 arbol chile pepper dried
- 2 bay leaf
- 1 tablespoon oregano dried, Mexican
- 6+ chicken broth or water
- 3 white hominy drained and rinsed, 15 ounce cans
- 1 lime juiced
- salt
- black pepper
Toppings:
- 2 avocado sliced, ripe
- 1 radish sliced, bunch
- 1 lime cut into small wedges
- 1 cup cilantro leaves
- tortilla chips
Instructions
- Cut the pork off the bone in large chunks. Sprinkle salt and pepper liberally over all the chunks, including the bone. Pop the stems off the dried chiles and shake out the loose seeds.
- Set a heavy 6-8 quart dutch oven over medium heat. Add the oil to the pot. Once hot add the pork chunks, including the bone. Brown the pork on all sides.
- Move the pork to the sides of the pot. Add in the onion wedges and garlic. Sear for 1-2 minutes, then add in the chile peppers, bay leaves, oregano, 6 cups chicken broth, and 1 teaspoon salt. Push the chiles down under the liquid.
- Cover the pot with a heavy lid and bring to a boil. Then lower the heat and simmer for 50-60 minutes, until the pork is soft enough to shred. (Keep the pot covered.)
- Remove the pork chunks, bone, and bay leaves. Discard the bone and bay leaves. Use tongs or forks to shred the pork into small chunks.
- Use an immersion blender to puree the vegetables, chiles, and broth into a thick sauce. You can also do this is a standard blender, but cover the lid with a towel, to protect against hot liquid splashing out.
- Add the shredded pork back to the pot, along with the rinsed hominy. Stir to combine. If the sauce seems too thick add 1+ cup chicken broth or water to the pot.
- Stir in the lime juice. Taste, then season with salt and pepper as needed. Keep warm until ready to serve.
- To serve: Ladle the posole into bowls. Garnish the top with tortilla chips, sliced avocado, radishes, lime wedges, and cilantro.
Notes
- Shredded cabbage or lettuce may be added as traditional garnishes, but can be omitted if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8bowls
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 495kcal | 25% |
| Carbohydrates | 27g | 9% |
| Protein | 32g | 64% |
| Fat | 30g | 46% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 89mg | 30% |
| Sodium | 103mg | 4% |
| Potassium | 1309mg | 28% |
| Fiber | 12g | 48% |
| Sugar | 12g | 24% |
| Vitamin A | 7315IU | 146% |
| Vitamin C | 21.3mg | 24% |
| Calcium | 67mg | 7% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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