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Posole Rojo

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! 

Serves 8     adjust servings

Preparation 1h 30m Cook Time 4h Total Time


  • 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.


Recipe Notes

Adapted from The Food Network. 

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