📝 About This Recipe
This soul-warming Posole Rojo is a deep dive into the heart of Mexican comfort food, featuring tender chunks of pork shoulder braised until they melt at the touch of a spoon. The star of the show is a vibrant, earthy red chile broth made from toasted Guajillo and Ancho peppers, which infuses the nixtamalized hominy with layers of smoky complexity. Traditionally served at celebrations, this dish is a beautiful balance of rich, slow-cooked meat and the bright, crunchy contrast of fresh garnishes.
🥗 Ingredients
The Pork and Broth
- 3 pounds Pork Shoulder (Boston Butt) (cut into 1.5-inch cubes, excess fat trimmed)
- 1 pound Pork Neck Bones or Trotter (optional, for added body and richness)
- 1 large White Onion (halved)
- 1 head Garlic (top sliced off to expose cloves)
- 1 tablespoon Dried Mexican Oregano (crushed between palms)
- 2 tablespoons Kosher Salt (plus more to taste)
The Red Chile Base
- 6-8 pieces Guajillo Chiles (stemmed and seeded)
- 3-4 pieces Ancho Chiles (stemmed and seeded)
- 3 cloves Garlic (peeled)
- 1/2 teaspoon Ground Cumin
- 2 tablespoons Vegetable Oil
The Hominy
- 2 cans (29 oz each) White Hominy (drained and thoroughly rinsed)
Traditional Garnishes
- 6 pieces Radishes (thinly sliced)
- 1/2 head Green Cabbage (finely shredded)
- 1 bunch Fresh Cilantro (chopped)
- 3-4 pieces Limes (cut into wedges)
- to taste Dried Oregano and Red Chili Flakes (for table-side seasoning)
👨🍳 Instructions
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1
In a large 8-10 quart stockpot or Dutch oven, add the cubed pork shoulder, neck bones (if using), halved onion, the head of garlic, and 2 tablespoons of salt.
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2
Cover the meat with 5 quarts of water. Bring to a boil over high heat, then immediately reduce to a low simmer. Skim off any grey foam that rises to the surface during the first 20 minutes of cooking.
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3
Cover the pot partially and simmer for about 2 hours, or until the pork is tender but not yet falling apart.
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4
While the pork simmers, prepare the chile sauce. Lightly toast the dried Guajillo and Ancho chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant but not burnt.
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5
Place the toasted chiles in a bowl of hot water and let them soak for 20 minutes until soft.
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6
Transfer the soaked chiles to a blender. Add 1 cup of the soaking liquid, 3 cloves of garlic, and the cumin. Blend until completely smooth.
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7
Heat 2 tablespoons of oil in a skillet. Strain the chile puree through a fine-mesh sieve into the oil (this removes any tough bits of skin). Fry the sauce for 5 minutes, stirring constantly, until it darkens slightly.
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8
Once the pork is tender, remove the onion and the head of garlic from the stockpot and discard them.
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9
Stir the fried chile sauce and the rinsed hominy into the pot with the pork. Add the Mexican oregano.
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10
Continue to simmer everything together, uncovered, for another 45-60 minutes. This allows the hominy to 'bloom' (open up like little flowers) and absorb the red chile flavor.
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11
Taste the broth. Adjust the seasoning with more salt if needed; the hominy needs a good amount of salt to bring out its corn flavor.
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12
Remove the neck bones before serving. Ladle the posole into deep bowls, ensuring everyone gets plenty of pork and hominy.
💡 Chef's Tips
Don't skip straining the chile sauce; it's the difference between a gritty broth and a silky, professional-grade soup. If you can find 'Mexican Oregano,' use it! It has citrusy notes that regular Mediterranean oregano lacks. For the best flavor, make this a day in advance. The spices and chiles mellow and deepen overnight in the fridge. Always rinse canned hominy thoroughly under cold water to remove the 'tinny' taste of the canning liquid. If the broth reduces too much, add a little more water or chicken stock to keep it a soup-like consistency.
🍽️ Serving Suggestions
Serve with crispy corn tostadas or warm corn tortillas on the side for dipping. Pair with a cold Mexican Lager or a glass of tart Hibiscus (Jamaica) iced tea. Provide small bowls of each garnish so guests can customize their own bowl's texture and acidity. A side of diced avocado adds a creamy element that beautifully cuts through the heat of the red chiles. For an extra kick, provide a spicy salsa macha or extra dried piquin chiles at the table.