Entree: United States – Southwest – Posole Rojo (Hominy and pork stew in a rich red chile broth)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Additional 15 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 dried guajillo chiles, stems and seeds removed (about 20 g)
- 2 dried ancho chiles, stems and seeds removed (about 15 g)
- 4 cups (960 ml) low-sodium chicken or pork stock
- 2 (15 oz) cans (425 g each) hominy, drained and rinsed
- 1 tsp (2 g) dried oregano (Mexican oregano if available)
- 1 tsp (2 g) ground cumin
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1/2 tsp (1 g) black pepper
- Garnishes: 2 cups (150 g) shredded green cabbage; 6 radishes, thinly sliced; 1/2 cup (15 g) chopped cilantro; 2 limes, cut into wedges; 1 small white onion, finely chopped

Instructions

1. Toast the dried guajillo and ancho chiles briefly in a dry skillet over medium heat until fragrant (10–20 seconds each side), careful not to burn. Place in a bowl and cover with hot water; let soak 15 minutes until softened.
2. Drain chiles, reserve about 1/2 cup (120 ml) soaking liquid, and blend the chiles with half the minced garlic and a little of the reserved soaking liquid until smooth. Strain the puree through a fine sieve into a bowl and set aside.
3. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Season pork pieces with a little salt and brown in batches until nicely caramelized; remove and set aside.
4. Add the chopped onion to the pot and sauté until translucent, about 5–7 minutes. Add the remaining garlic and cook 30 seconds until fragrant.
5. Pour the strained chile puree into the pot, stir and cook 3–4 minutes to deepen the flavors. Add oregano, cumin, pepper, and return the browned pork to the pot.
6. Pour in the stock, bring to a simmer, then reduce heat to low and cook, covered partially, until the pork is tender, about 1½ to 2 hours.
7. Add the drained hominy and simmer uncovered for another 20–30 minutes so flavors meld and soup thickens slightly. Adjust salt and pepper to taste.
8. Ladle posole into bowls and serve with shredded cabbage, sliced radishes, chopped onion, cilantro, and lime wedges for squeezing.