Authentic Mexican Posole Rojo
Savor the rich and warm flavors of Mexico with this Authentic Mexican Posole Rojo. This one-pot dish combines tender pork shoulder and hominy simmered in a robust red chili sauce, capturing the essence of traditional Mexican cuisine. With just a few simple ingredients and an easy cooking method, this hearty stew is perfect for cold nights, enjoying with friends and family. Top with vibrant garnishes like shredded cabbage, fresh cilantro, zesty lemon juice, and crisp radishes for a delightful contrast that makes each bowl not just flavorful but visually appealing. Serve it alongside crispy tostada shells for added crunch in every bite!
12
Servings
268
Calories
17
Ingredients
Ingredients
guajillo chilies
2 ounces (stems and seeds removed, toasted)
ancho chili pods
2 ounces (stems and seeds removed, toasted)
white hominy
1 (108 ounce) can (drained and rinsed)
pork shoulder
1.5 lbs (cut into 1 to 1 1/2 inch cubes)
pork shoulder with bone
1 lb (bone-in or neck cut)
garlic cloves
8 cloves (4 cloves roughly chopped, and 4 whole cloves)
bay leaves
3 leaves (whole)
ground cumin
1 teaspoon (dry)
dry oregano
2 tablespoons (dry)
salt
to taste (for seasoning)
olive oil
2 tablespoons (for browning the meat)
cabbage
1/2 small (thinly sliced)
fresh cilantro
1 bunch (chopped)
white onion
1/2 (chopped)
lemons
2 (cut into wedges)
red radish
1 bunch (julienned)
tostadas
2 dozen (to serve alongside)
Instructions
1
In a large 10-12 quart stockpot, fill with 5 quarts of water and bring to a rolling boil. Prepare the chili pods by removing and discarding their stems and seeds. In a dry skillet over medium-high heat, lightly toast the guajillo and ancho chili pods for a couple of minutes until they soften, being careful not to burn them.
2
While the chilies are toasting, bring a separate medium pot of 3 cups of water to a boil. Once the chilies are toasted, remove them from the skillet and submerge them in the boiling water. Cover and let them soak for 15 to 20 minutes until pliable.
3
Next, heat two tablespoons of olive oil in a large sauté pan over medium-high heat. Generously season the pork pieces with salt. In batches, brown the pork on all sides, turning them only as necessary to achieve a deep, golden color. At the end of browning, add the roughly chopped garlic to the pan and sauté with the pork for about one minute until fragrant.
4
Transfer the browned pork to the boiling water in the stockpot, scraping up any browned bits from the bottom of the sauté pan and adding them to the pot.
5
In the stockpot, add the drained hominy, bay leaves, ground cumin, oregano, and a tablespoon of salt. Bring to a simmer, then reduce the heat, allowing it to cook gently for an additional 15 minutes.
6
For the red chili sauce, blend the soaked chilies with their soaking liquid, a teaspoon of salt, and the remaining whole garlic cloves until smooth. Strain the sauce through a sieve to remove any tough bits, then stir the sauce into the pot with the pork and hominy. Adjust the seasoning with additional salt as needed.
7
Allow the stew to return to a simmer, maintaining low heat to keep it just bubbling. Cover partially and let it cook for 2 to 2 1/2 hours, or until the pork is fork-tender. Skim off any excess fat from the top, and adjust the seasoning to taste.
8
To serve, ladle the posole into bowls and arrange garnishes like sliced cabbage, chopped cilantro, diced onion, julienned radish, and wedges of lemon. Pair with crispy tostada shells for an authentic experience.
Nutrition Information
11g
Fat
27g
Carbs
16g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Mexican Posole Rojo?
Authentic Mexican Posole Rojo is a traditional one-pot soup or stew made with tender pork shoulder and hominy simmered in a robust red chili sauce.
How many people does this recipe serve?
This recipe is designed to serve 12 people.
What types of chili pods are needed for the red sauce?
The sauce requires 2 ounces of guajillo chilies and 2 ounces of ancho chili pods.
What cut of pork is best for Posole Rojo?
This recipe uses a combination of 1.5 lbs of cubed pork shoulder and 1 lb of bone-in pork shoulder or neck cut for extra flavor.
How many calories are in one serving of Posole Rojo?
Each serving contains approximately 268 calories.
How long does it take to cook the pork until it is tender?
Once the stew returns to a simmer, it should cook for 2 to 2.5 hours until the pork is fork-tender.
What is hominy and how is it prepared for this recipe?
Hominy is dried maize kernels treated with an alkali. For this recipe, use one 108-ounce can that has been drained and rinsed.
What are the essential spices used in this dish?
The dish is seasoned with bay leaves, ground cumin, dry oregano, and salt.
How do you prepare the dried chili pods?
Remove the stems and seeds, toast them in a dry skillet until softened, and then soak them in boiling water for 15 to 20 minutes.
Should I strain the red chili sauce?
Yes, straining the blended chili sauce through a sieve removes tough bits of chili skin, resulting in a smoother broth.
What size stockpot is recommended for this recipe?
A large 10-12 quart stockpot is recommended to accommodate the water, meat, and large amount of hominy.
What garnishes are traditional for serving Posole?
Common garnishes include thinly sliced cabbage, fresh cilantro, diced white onion, julienned red radish, and lemon wedges.
What should be served on the side of Posole Rojo?
Crispy tostada shells are the traditional accompaniment to provide a crunchy contrast to the stew.
How much fat and protein is in each serving?
Each serving contains 11g of fat and 16g of protein.
Do I need to brown the pork before simmering?
Yes, browning the pork in olive oil until it reaches a deep golden color adds a significant depth of flavor to the final dish.
How many garlic cloves are used in this recipe?
A total of 8 garlic cloves are used: 4 are roughly chopped to sauté with the pork, and 4 are blended whole into the chili sauce.
How much water is initially used for the stockpot?
The recipe starts with 5 quarts of water brought to a rolling boil in the stockpot.
Is Posole Rojo spicy?
The guajillo and ancho chilies provide a rich, robust flavor with mild to medium heat, rather than intense spiciness.
Can I use lime instead of lemon for the garnish?
While the recipe calls for lemons, limes are also very common and provide a traditional zesty citrus finish.
What is the carbohydrate content per serving?
There are 27g of carbohydrates in each serving.
Should I remove the bay leaves before serving?
Yes, it is best to remove and discard the whole bay leaves before ladling the posole into bowls.
How do you handle the excess fat that rises to the top?
After the stew has finished cooking, use a spoon to skim off any excess fat from the surface before serving.
Can the chili pods burn while toasting?
Yes, you must be careful not to burn them; only toast them for a couple of minutes until they soften.
How long do the chilies need to soak?
The toasted chilies should soak in boiling water for 15 to 20 minutes until they are pliable.
What if the sauce is too thick?
The recipe blends the chilies with their soaking liquid, which usually provides the right consistency when stirred into the large pot of water.
Is this a traditional Mexican recipe?
Yes, it captures the essence of traditional Mexican cuisine using classic techniques and ingredients like hominy and dried chilies.
Do I add salt at the beginning or the end?
Salt is added at multiple stages: while seasoning the pork, when adding the hominy, in the chili sauce, and finally adjusted to taste at the end.
Can I use pre-ground chili powder instead?
For an authentic flavor and texture, using whole dried guajillo and ancho chili pods is highly recommended over powder.
Does this recipe include sugar?
No, this is a savory dish and does not contain added sugar.
What makes the broth red?
The deep red color comes from the blended and strained guajillo and ancho chili sauce.