Red Posole
This Red Posole is a comforting Mexican stew filled with shredded pork and hominy in a warm red chile broth. It’s easy to make and full of authentic Mexican flavor!
Posole is a traditional Mexican stew made with tender meat and hominy in a savory chile broth. There are many variations of the dish, including some with a red chile or green chile broth and some made with chicken, pork or no meat at all. It’s often served at celebrations such as birthdays, Christmas, New Years and other holidays.
Because posole is so hearty and warm, it’s often thought of as a hangover cure or even great when fighting off a cold. While I don’t necessarily think it really helps with either of those things, it is certainly a comforting bowl of goodness! While posole is fairly easy to make, you do need to have the right ingredients in order to get the red chile broth to be as flavorful as possible. A warm bowl of posole on its own is delicious, but adding toppings and mix-ins makes it 100 times better! Here are some typical toppings that are served with posole: finely shredded cabbage, cilantro, dried oregano, fresh lime juice, thinly sliced radishes, diced red or white onions, red pepper flakes or hot sauce (if it’s not spicy enough for your liking).
Ingredients:
- 5 dried guajillo chiles, seeds removed
- 3 dried ancho chiles, seeds removed
- 2 arbol chiles, seeds removed if you want a mild spice level
- 3 cups hot water
- 1 1/2 teaspoon coarse sea salt
- 3 teaspoons chili powder
- 2 teaspoons cumin powder
- 1 teaspoon minced garlic (about 2 cloves)
- 1 small portion Abuelita Mexican chocolate (about 1/8 of tablet – 8 grams)
FOR THE PORK
- 2 1/2 pounds pork shoulder, cut into large 4-inch chunks
- 1 tablespoon coarse kosher salt
- 1 teaspoon coarse ground black pepper
- 2 tablespoons olive oil
FOR THE STEW
- 4 cups chicken broth (or beef or vegetable broth)
- 3 15-ounce cans white hominy, drained and rinsed (about 4 cups)
- 1 tablespoon dried oregano