Stay warm this winter with a big bowl of Posole Rojo! This traditional hearty chile, pork, and hominy stew takes some time on the stovetop, but the deliciously spicy results are totally worth the wait!
This post is sponsored by Melissa’s Produce. I’m partnering with them (and some friends!) to celebrate all of the fruits & veggies in this #FabulousFallBounty. Thank you for supporting the brands that make this blog possible. As always, all opinions are my own.
OK, OK, so I know this amazing looking bowl of Posole Rojo (Pozole?) isn’t exactly something you’d find on a Thanksgiving table.
Does that make it any less delicious?
Then we’re in agreement.
JUST TAKE ME TO THE POSOLE ROJO ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy posole rojo recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
I thought you guys could use a little break from turkey talk for a little something in the way of comfort food central.
Which is exactly what this Posole Rojo recipe is.
When our exciting Melissa’s shipment arrived (which I dubbed “The Big Box O’ Stuff,) it was full of all kinds of produce goodies…and a gigantic bag of dried Guajillo peppers. I mean a beyond HUGE bag.
Now, I may have married a Hispanic man, but does that mean I’ve absorbed all of his kitchen qualities?
Absolutely not. Meaning I had absolutely no idea what to do with them.
And now here we are, chatting about Posole Rojo.
It’s not a soup, but it’s not quite a stew.
It reminds me a lot of Ropa Vieja, a beef dish that is cooked so long that the meat shreds like “old clothes” (which is what ropa vieja means.) Only this is much spicier because it’s packed with so many dried chiles.
The peppers are also the reason it turns out so red after simmering for hours with the pork.
The spice quotient is up to you, of course. I was a bit conservative since I didn’t know what to expect, especially since I also threw some Thai chilis in there.
If you love nothing more than to light your face on fire with hot things, by all means, amp it up.
Super hot or not, eaten alone or with some tortillas or a big scoop of rice, this posole is an absolutely delicious addition to your cold-weather meal plans!
If you don’t like the idea of babysitting it on the stovetop, I’m sure it could easily be converted into a slow cooker or Instant Pot recipe.
I still have no idea what to do with the rest of these peppers.
Anyone have any suggestions?
HELPFUL KITCHEN TOOLS FOR MAKING POSOLE ROJO:
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- 4-5 dried Guajillo peppers
- 1-2 dried Thai chilis
- 8 cloves garlic 3 smashed & 5 chopped
- Kosher salt
- 2 pounds boneless pork shoulder trimmed and cut in half
- 3 teaspoons cumin
- 2 tablespoons avocado oil
- 1 large red onion chopped
- 2 cups water
- 8 cups unsalted chicken broth
- 1 tablespoon dried oregano
- 1 bay leaf
- 2 15- ounce cans white hominy drained and rinsed
- Sliced avocado sliced radishes and/or fresh cilantro, for topping
- Cooked white rice or soft tortillas for serving
- Break the stems off the Guajillo peppers and Thai chilis and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water, soaking them for 30 minutes or until soft. (Use a plate or smaller bowl to weigh them down to keep them submerged.)
- Place the chiles and 1 1/2 cups of the soaking water in a blender. Add the 3 smashed cloves of garlic and 1/2 teaspoon salt; blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.
- Rub the pork with cumin and salt; set aside. Heat the oil in a Dutch oven or large pot set over medium heat. Add the onion and cook 5 minutes, stirring occasionally, until soft. Add the remaining garlic and cook 1-2 minutes, until fragrant. Increase the heat to medium-high.
- Push the onion and garlic to one side of the pot; sear the pork on all sides until lightly browned, about 5 minutes.
- Stir in water, chicken broth, oregano, bay leaf, salt (to taste), and desired amount of the chile sauce (I used about 3/4 cup). Bring to a low boil, then reduce the heat to a simmer. Partially cover and cook, stirring and turning the pork a few times, until tender, about 3 hours.
- Uncover the pot, stir in the hominy and continue to simmer for 1 more hour, until the pork starts falling apart.
- Remove the bay leaf. On a cutting board, roughly chop the pork and return it to the pot. Add more water or broth if the liquid is too thick. Season with salt to taste, and serve with your favorite toppings and the remaining chile sauce.