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Posole Rojo Recipe

This posole rojo recipe is spicy, flavorful, and the broth is rich and decadent thanks to shredded pork shoulder.
5 from 1 vote
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Cook Time: 30 minutes
Inactive Time: 1 day
Total Time: 1 day 30 minutes
Servings: 5
Calories: 331kcal


  • Large pot
  • Food processor


Chili Paste:

  • 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

For Garnish:

  • 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.

To Serve:

  • Ladle the posole into bowls and garnish as desired. Enjoy!


Calories: 331kcal | Carbohydrates: 17g | Protein: 34g | Fat: 13g | Sodium: 463mg | Fiber: 3g | Sugar: 4g | Vitamin C: 5mg
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