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Red Posole Recipe (Pozole Rojo)
Authentic Red Posole Recipe with Pork (Pozole Rojo) This EASY posole soup offers bold spices, chunks of tender pork, and hearty hominy, with cool crunchy toppings!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings: 8 bowls
Calories: 495 kcal
Course:
Main Course , Soup
Cuisine:
Mexican
Ingredients
For the Pozole Rojo:
- 2 tablespoons olive oil
- 3 ½ pound bone-in pork roast (leg, rib, or loin)
- 1 large onion, peeled and cut into wedges
- 6-8 garlic cloves, peeled and smashed
- 6 dried ancho chile peppers
- 5 dried guajillo chile peppers
- 3-6 dried arbol chile peppers
- 2 bay leaves
- 1 tablespoon dried Mexican oregano
- 6+ cups chicken broth or water
- 3 15 ounce cans white hominy, drained and rinsed
- 1 lime, juiced
- salt and pepper
Toppings:
- 2 ripe avocado, sliced
- 1 bunch radishes, sliced
- 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.
Cup of Yum
Notes
- Shredded cabbage or lettuce is also a traditional garnish, but I prefer it without.
Nutrition Information
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
(37%)
Fiber
12g
(48%)
Sugar
12g
(24%)
Vitamin A
7315IU
(146%)
Vitamin C
21.3mg
(24%)
Calcium
67mg
(7%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 8bowls
Amount Per Serving
Calories 495
% 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.