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!
Course Main Course, Soup
Keyword posole rojo
Prep Time 20minutes
Cook Time 4hours15minutes
Soaking Time 30minutes
Total Time 4hours35minutes
4-5dried Guajillo peppers
1-2dried Thai chilis
8clovesgarlic3 smashed & 5 chopped
2poundsboneless pork shouldertrimmed and cut in half
1large red onionchopped
8cupsunsalted chicken broth
2 15-ouncecans white hominydrained and rinsed
Sliced avocadosliced radishes and/or fresh cilantro, for topping
Cooked white rice or soft tortillasfor 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.