This posole rojo recipe is spicy, flavorful, and the broth is rich and decadent thanks to shredded pork shoulder.
Posole Rojo Recipe
- Large pot
- Food processor
- 5 dry ancho chiles
- 4-5 dry chile de árbol peppers
- 1 cup water
- 16 ounces dry hominy
- 3 tablespoons netural oil divided
- 3 pound pork shoulder fat trimmed
- 1 head of garlic cut in half crosswise (Note: does not need to be peeled)
- 1 yellow onion peeled and quartered
- 1 yellow onion peeled and diced
- 8 cups water
- 2 teaspoons smoked paprika
- 1 teaspoon dry Mexican oregano
- Salt and pepper to taste
- Sliced radishes
- Diced avocado
- Fresh cilantro
- Lime juice
- Sour cream
Prepare the Hominy:
- Cover the dry hominy with water and soak overnight. Drain and rinse and set aside.
Prepare the Pork:
- Pat the pork dry and season all over with salt and pepper.
- Heat 2 tablespoons oil in a large pot over medium-high heat. Add the pork, in batches if necessary, and cook without moving for 4-5 minutes per side until well-browned.
- Cover with 8 cups water and add the quartered onion, garlic, a few shakes more of salt and pepper, paprika, and the oregano. Bring to a boil and then reduce heat and simmer for 3 hours.
- After the pork has simmered for 3 hours, use tongs to transfer the pork to a large bowl and shred it into large pieces.
- Pour the broth through a fine-mesh sieve into a bowl and discard all the solids. Reserve the broth.
- Return the pot back to the stove.
Prepare the Chili Paste:
- While the pork is cooking, prepare the chili paste. Heat a dry skillet over medium heat. Once hot, add the chiles and cook for 1-3 minutes until blistered and browned all over. Transfer to a plate. Remove the stems and the seeds.
- In a saucepan, cover the chiles with 1 cup of water and a sprinkle of salt. Bring to a boil, reduce heat, and simmer for 15 minutes or until softened.
- Transfer the chiles and liquid to a food processor and pulse until a paste forms. Set aside.
Cook the Posole:
- Heat the remaining 1 tablespoon neutral oil in the pot over medium high heat. Once hot, add the diced onion and cook for 5 minutes until softened. Pour in the broth and scrape up any browned bits stuck to the bottom.
- Add the reserved pork, drained hominy, and the chili paste and stir to incorporate the paste. Bring to a boil and then reduce heat and simmer for 45 minutes or until the hominy is tender but still a bit chewy. Taste and season to your preference. Turn off the heat. Note: Stir the posole occasionally and add water as necessary to keep the hominy from sticking.
- Ladle the posole into bowls and garnish as desired. Enjoy!