Posole Rojo with Pork Shoulder

The depth of flavor in Posole Rojo is what makes it a standout among traditional Mexican stews. With a base of rich, smoky guajillo and ancho chiles blended into a velvety sauce, the tender pork and chewy hominy soak up every bit of the vibrant broth. It’s a dish that feels like a warm hug on a cold day. Whether you’re preparing a special meal for guests or just craving something bold and deeply satisfying, this Posole Rojo is an all-in-one experience. Top it with crisp radishes, shredded cabbage, a squeeze of lime, and you’re in for a soul-warming culinary escape that celebrates authentic flavors and the joy of slow cooking.

Full Recipe:

Ingredients:

• 3 lbs pork shoulder, cut into chunks

• 10 cups water

• 1 large onion, halved

• 6 cloves garlic, smashed

• 3 bay leaves

• 1 tbsp salt

• 2 tsp ground cumin

• 1 tsp Mexican oregano

• 1/2 tsp black pepper

• 1 (28 oz) can white hominy, drained and rinsed

• 5 dried guajillo chiles, stemmed and seeded

• 3 dried ancho chiles, stemmed and seeded

• 2 cups hot water (for soaking chiles)

• 1 tbsp vegetable oil

Toppings:

• Sliced radishes

• Shredded cabbage

• Diced white onion

• Fresh cilantro

• Lime wedges

• Crushed tortilla chips or tostadas

Directions:

1. In a large stock pot, add pork, water, onion, garlic, bay leaves, salt, cumin, oregano, and pepper. Bring to a boil, then reduce heat and simmer for 1.5 hours. Skim foam from top as needed.

2. While the pork simmers, soak dried guajillo and ancho chiles in hot water for 20–30 minutes until softened. Then, blend with a little soaking water until smooth.

3. Strain chile puree through a fine mesh sieve into a bowl, discarding solids.

4. In a skillet, heat oil over medium heat. Add strained chile sauce and cook for 5–7 minutes until it darkens slightly and thickens.

5. Remove pork from broth, discard bay leaves, and shred pork into chunks. Return to the pot with cooked chile sauce and drained hominy.

6. Simmer uncovered for another 30 minutes, stirring occasionally.

7. Serve hot with optional toppings of radishes, cabbage, onion, cilantro, lime, and tortilla chips.

Prep Time: 25 minutes | Cooking Time: 2 hours 15 minutes | Total Time: 2 hours 40 minutes

Kcal: 475 kcal | Servings: 8 servings

The Soul of Mexican Comfort: Posole Rojo with Pork

When it comes to traditional Mexican cuisine that brings people together around a table, Posole Rojo (or Pozole Rojo) stands as a revered classic. Deeply rooted in pre-Columbian traditions and transformed over centuries by evolving cultures and tastes, Posole is more than just a soup it’s a celebration in a bowl. Made with slow-cooked pork, hominy (nixtamalized corn), and a vibrant red chile broth, Posole Rojo is both a comfort food and a cultural symbol, enjoyed during festivals, family gatherings, and even as a nourishing weeknight meal.

The History and Significance of Posole

The origins of Posole date back to the Aztec civilization, where it was considered sacred. Made from hominy dried corn kernels treated with lime it was a staple in religious and ceremonial feasts. Over time, Spanish colonial influence introduced pork into the dish, which quickly became the preferred meat due to its rich flavor and accessibility.

There are three main variations of Posole: Rojo (red), Verde (green), and Blanco (white). Each version is defined by the kind of chile or sauce used. Posole Rojo, in particular, uses guajillo and ancho chiles, which give it its signature earthy, slightly smoky, and deep red broth. This version is more common in northern and central Mexico and is often served during special occasions such as Christmas, New Year’s Eve, and Mexican Independence Day.

Why Posole Rojo is So Beloved

There are several reasons why Posole Rojo remains a staple in Mexican households:

1. Deep, Layered Flavor

The combination of dried chiles and long-simmered pork creates a broth that is rich, aromatic, and complex. The chiles bring subtle heat and earthy tones without overpowering spice, while the pork adds richness and body to the soup.

2. Textural Harmony

Hominy is the unsung hero of Posole. Its chewy, slightly puffy texture adds a wonderful contrast to the tender chunks of pork. Each spoonful is a satisfying mix of soft, chewy, and juicy components.

3. Interactive Eating Experience

Posole is traditionally served with a variety of toppings: shredded cabbage, sliced radishes, diced onions, lime wedges, and sometimes avocado or crushed tostadas. This makes the dish not only flavorful but also visually beautiful and customizable to each diner’s taste.

While hearty and satisfying, Posole Rojo can also be a relatively balanced meal depending on preparation:

• Pork Shoulder provides high-quality protein and essential vitamins like B12, iron, and zinc.

• Hominy is a source of dietary fiber and carbohydrates, and the nixtamalization process boosts its nutritional bioavailability.

• Chiles used in the broth are packed with antioxidants, vitamin C, and capsaicin, which has anti-inflammatory properties.

• Fresh Toppings like cabbage, radish, and lime add vitamin C, potassium, and gut-friendly fiber.

For a lighter version, you can trim excess fat from the pork, use less oil when sautéing the chile paste, and load up on fresh, raw toppings.

Customization Ideas and Variations

Although the traditional Posole Rojo is made with pork shoulder and red chile paste, the dish is wonderfully versatile. Here are a few ways to make it your own:

Protein Swaps

• Chicken: A leaner, faster-cooking option that still absorbs the chile flavors beautifully.

• Beef: Common in northern Mexico, beef posole has a deeper, heartier flavor.

• Vegetarian: Swap meat with mushrooms or jackfruit for a plant-based version while still using the red chile broth.

Chile Combinations

Some cooks mix in other chiles like pasilla, chipotle, or mulato for a different flavor profile. Each chile offers its own level of heat, sweetness, and smokiness.

Toppings Galore

Aside from the traditional cabbage and radish, try garnishing with:

• Diced avocado for creaminess

• Queso fresco for a salty kick

• Toasted pepitas for crunch

• Pickled onions for zing

Side Dishes

• Warm tortillas or bolillo rolls are perfect for dipping.

• Mexican rice or a fresh avocado salad make great accompaniments.

• For a festive touch, serve with agua fresca, horchata, or Mexican beer.

Cooking Tips for the Best Posole Rojo

Even though the ingredients are relatively simple, the magic of Posole Rojo lies in the technique and patience:

• Simmer Low and Slow: Allowing the pork to simmer for over an hour helps it become fork-tender and develop maximum flavor.

• Strain Your Chile Puree: This step removes gritty bits of skin or seeds and ensures a silky, smooth broth.

• Skim the Broth: For a cleaner-tasting soup, skim off excess fat and foam during the initial boiling stage.

• Let it Rest: Like many stews, Posole Rojo tastes even better the next day. Letting it sit overnight allows the flavors to meld beautifully.

The Role of Posole in Mexican Culture Today

Beyond the kitchen, Posole continues to hold a cherished place in Mexican homes. It’s often the centerpiece of communal meals, where multiple generations gather to share stories, laughter, and tradition. It’s also a symbol of resilience and cultural pride, especially among Mexican-Americans who carry the tradition across borders.

In many regions, Posole is the preferred dish for ringing in the New Year or breaking fasts after religious observances. Each family has their own variation some recipes passed down for generations reflecting local ingredients, personal taste, and culinary creativity.

Conclusion:

Posole Rojo with Pork isn’t just a recipe it’s an experience. From its rich cultural history to its bold, comforting flavors, it represents everything good about traditional home cooking. It’s deeply satisfying, visually beautiful, and endlessly customizable to your preference.

Whether you’re diving into Mexican cuisine for the first time or revisiting a beloved classic, Posole Rojo offers a perfect blend of depth, comfort, and heritage. It’s ideal for slow Sundays, festive holidays, or any day you want to bring a little warmth and soul to your table.