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4.41 from 15 votes

Red Posole Recipe

This Red Posole Recipe 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!
Prep Time25 mins
Cook Time2 hrs
Total Time2 hrs 25 mins
Course: Main
Cuisine: Mexican
Servings: 10 servings
Calories: 314kcal
Author: Isabel Eats

Ingredients

For the sauce

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 cooking oil

For the stew

  • 4 cups chicken broth (or beef or vegetable broth)
  • 1 1/2 29-ounce cans white hominy, drained and rinsed (about 3 3/4 cups)
  • 1 tablespoon dried oregano

Instructions

Make the sauce

  • In a large bowl, combine the dried chiles and 3 cups of hot water. Cover the bowl with a large plate or aluminum foil, and let the chiles soak for about 20 minutes, until softened.
  • Transfer the softened chiles and the water they soaked in into a large blender. Add the salt, chili powder, cumin powder, minced garlic and Mexican chocolate. Blend until completely smooth.

Sear the pork

  • Season the pork with salt and black pepper. Heat a large pot or Dutch oven over medium-high heat. Add in the cooking oil and then the pork. Sear on all sides until nicely browned.
  • Add the red chile sauce and scrape the bottom of the pot with a wooden spoon to loosen all the brown bits.

Make the stew

  • Add the chicken broth and stir until the red chile sauce and broth are fully mixed together. Bring the pot to a boil, reduce heat to a low simmer and cover. Cook for 2 to 3 hours, until the pork is fall apart tender.
  • Shred the pork with a fork or spatula (it should fall apart very easily). Add the hominy and dried oregano. Stir to combine. Bring to a boil and remove from heat. Taste and season with more salt, if necessary.
  • Serve with toppings such as finely shredded cabbage, cilantro, lime juice, thinly sliced radishes, diced onions, dried oregano and red pepper flakes.

Notes

To freeze: Cool the pozole in the fridge. Once chilled, scoop into freezer-safe zip-top bags or containers and freeze. When ready to eat, let frozen container thaw completely in the fridge or defrost in the microwave. Reheat on the stove or in the microwave until completely warm.
 

Nutrition Facts
Red Posole Recipe
Amount Per Serving (1 /10th of recipe)
Calories 314 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 7g35%
Monounsaturated Fat 2g
Cholesterol 65mg22%
Sodium 1131mg47%
Potassium 20mg1%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 2g2%
Protein 20g40%
Vitamin A 1450IU29%
Vitamin C 0.8mg1%
Calcium 10mg1%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1/10th of recipe | Calories: 314kcal | Carbohydrates: 14g | Protein: 20g | Fat: 20g | Saturated Fat: 7g | Monounsaturated Fat: 2g | Cholesterol: 65mg | Sodium: 1131mg | Potassium: 20mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1450IU | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 1.8mg