Posole Rojo

Posole Rojo with Parsley Garnish in the foreground

Savor the essence of Mexico with this delightful Posole Rojo, where every spoonful is a celebration of rich flavors and comforting warmth. Perfect for any occasion, this recipe is a testament to the beauty of combining simple ingredients to create a dish that's deeply satisfying.


  • 4 dried Guajillo chiles
  • 4 Ancho chiles
  • Sea salt, to taste
  • 1 large can of white hominy (108 ounces), drained and rinsed
  • 3 pounds of pork, you can use a shoulder, I used part of a pork loin I reduced to stew meat cut into 1 inch cubes 
  • 64 ounces of chicken stock
  • 8 garlic cloves, divided into 4 cloves roughly chopped and 4 left whole
  • 3 bay leaves
  • 1 teaspoon ground cumin
  • 2 tablespoons dry oregano, Mexican if available
  • For Garnish:
    • Fresh cilantro or parsley, finely chopped
    • 1/2 a white onion, finely diced
    • 2 ripe avocados, cubed
    • 4 limes, cut into wedges
    • A bunch of red radishes, thinly sliced
    • Tostada shells, tortilla chips, or bolillo rolls for serving


  1. Initiate the Broth: In a large 10 to 12-quart pot, combine 3 quarts of water with the chicken stock and bring to a gentle boil.

  2. Chile Preparation: Clean the chiles by removing stems, seeds, and inner veins. Toast them in a dry skillet over medium-high heat until they begin to soften, then soak in 3 cups of hot water for 15-20 minutes.

  3. Pork Searing: Lightly coat a pan with olive oil and heat over medium-high. Season the pork cubes with salt and brown on all sides. Add the roughly chopped garlic towards the end to infuse the pork with garlicky goodness.

  4. Merge Ingredients: Transfer the pork, hominy, bay leaves, cumin, and crumbled oregano into the pot with the boiling mixture. Start with a tablespoon of salt for seasoning and simmer for 15 minutes.

  5. Craft the Red Sauce: In a blender, combine the soaked chiles, about 2 1/2 cups of their soaking liquid, a teaspoon of salt, and the whole garlic cloves. Blend until smooth, then strain to remove solids.

  6. Combine and Cook: Add the red chile sauce to the pot. Season with additional salt as needed. Simmer, partially covered, for 2 to 3 hours, or until the pork is tender to your liking. Skim off any excess fat that surfaces.

  7. Garnish Prep: While the Posole simmers, ready your garnishes.

  8. Serve it Up: Dish out the Posole Rojo into bowls and offer the garnishes separately, allowing everyone to tailor their bowl to their tastes.

  9. Gather and Enjoy: This Posole Rojo is not just a meal; it's an experience. Enjoy the rich, layered flavors with the crunch of tostada shells, the freshness of tortilla chips, or the softness of bolillo rolls.

Gather your loved ones and enjoy this culinary treasure together. 

Items that will make your life easier:

1) A Nakiri like the Gravity Series from Spaceman Knives

2) A good Stock Pot like this one from Le Creuset

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