Posole Rojo

A chili, a stew and a soup walked into a restaurant......and a posole was born.  Rich, flavorful with a kick of spice, this is hearty and everything a traditional pozole should be.

Posole Rojo

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Serves: 6 Total Time: 4 hours and 35 minutes


  • 3/4 cup dried chiles de arbol (use ¼ cup for less spice)
  • 4 dried ancho chiles
  • 6 cloves garlic (2 smashed, 4 finely chopped)
  • Kosher salt
  • 2 pounds boneless pork shoulder, trimmed and cut in half
  • 2 teaspoons ground cumin
  • 2 tablespoons extra-virgin olive oil
  • 1 large white onion, chopped
  • 8 cups low-sodium chicken broth
  • 1 tablespoon dried oregano (preferably Mexican)
  • 1 bay leaf
  • 3 15-ounce cans white hominy, drained and rinsed (you can substitute a can of corn, it’s less authentic but will still be delicious)
  • Toppings: diced avocado, shredded cabbage, diced onion, sliced radishes and fresh cilantro


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What exactly is hominy? Hominy is dried corn that has been soaked in a lime bath. You've had hominy before, though, because in it's ground form it's used to make tortillas and grits. The calcium in the lime makes it possible to transform the dried corn into masa which is the base for tortillas. It has the distinct taste of corn, and you'll find the cans in the Mexican section of your grocery store. Recipe courtesy Food Network Magazine

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