Fred's Posole Rojo

Dive into the rich, bold flavors of Fred's Posole Rojo, a hearty Mexican stew that showcases tender, slow-simmered pork shoulder, vibrant dried guajillo and ancho chiles, and hearty white hominy. Bursting with aromatic spices like cumin and oregano, this dish is a celebration of smoky, savory, and slightly spicy notes. The recipe's authentic chile puree forms a velvety base, while a variety of fresh garnishes—think crunchy cabbage, crisp radishes, creamy avocado, and zesty lime—add layers of texture and brightness. Perfect for family gatherings or comforting weeknight meals, this posole rojo is a must-try for fans of traditional Mexican cuisine. Ready in just under 3 hours, this soul-warming dish serves eight, making it an impressive and satisfying crowd-pleaser.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 8

Ingredients

• 2 pounds pork shoulder (boneless, trimmed and cubed)
• 1 large yellow onion (finely chopped)
• 4 garlic cloves (minced)
• 5 dried guajillo chiles
• 3 dried ancho chiles
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 bay leaves
• 8 cups chicken broth
• 30 ounces white hominy (drained and rinsed)
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 4 lime wedges
• 2 cups shredded cabbage (optional, for garnish)
• 4 radishes (thinly sliced, optional for garnish)
• 0.5 cup cilantro (chopped, optional for garnish)
• 1 avocado (sliced, optional for garnish)

Directions

Step 1

Place the dried guajillo and ancho chiles in a bowl, cover with hot water, and soak for 15 minutes until softened.

Step 2

Once softened, remove the stems and seeds from the chiles. Puree the chiles in a blender with 1 cup of the soaking liquid until smooth. Set aside.

Step 3

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork shoulder and sear on all sides until browned. Remove and set aside.

Step 4

In the same pot, reduce the heat to medium, and add the chopped onion. Cook for 5 minutes, stirring occasionally, until softened.

Step 5

Add the minced garlic and cook for another minute, being careful not to burn it.

Step 6

Return the seared pork to the pot along with the pureed chile mixture, chicken broth, oregano, cumin, bay leaves, and 1 teaspoon salt. Stir well to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, stirring occasionally, until the pork is tender.

Step 8

Add the drained and rinsed hominy to the pot. Simmer uncovered for an additional 30 minutes to allow the flavors to meld.

Step 9

Taste and adjust seasoning as needed with additional salt.

Step 10

Serve the posole hot in bowls, and garnish with shredded cabbage, sliced radishes, chopped cilantro, avocado slices, and lime wedges as desired.

Nutrition Facts

Serving size	(4682.9g)

Amount per serving	% Daily Value*
Calories	3780.9

Total Fat 231.9g	0%
Saturated Fat 70.6g	0%
Polyunsaturated Fat 16.8g
Cholesterol 635.0mg	0%
Sodium 7689.2mg	0%
Total Carbohydrate 238.8g	0%
Dietary Fiber 64.4g	0%
Total Sugars 31.0g
Protein 222.6g	0%

Vitamin D 0IU	0%
Calcium 696.2mg	0%
Iron 26.7mg	0%
Potassium 7948.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 22.6%

Carbs: 24.3%