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Red Posole with Pork

Red Posole with Pork

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If you’ve never made posole, this is a good starter recipe. There are no hard-to-get cuts (like the pig’s head called for in many traditional versions), and most of the process is hands-off.


  • 3 pounds pork shoulder (Boston butt)
  • 1 large white onion, halved through root end, plus chopped for serving
  • 2 heads of garlic, halved crosswise
  • 10 guajillo chiles, ribs and seeds removed
  • 6 dried chiles de árbol, ribs and seeds removed
  • 3 15-ounce cans white hominy, rinsed
  • Thinly sliced cabbage, thinly sliced radishes, dried oregano, and lime wedges (for serving)

Recipe Preparation

  • Place pork shoulder, onion halves, garlic, bay leaf, and cloves in a large pot. Pour in 14 cups water (pork should be submerged). Bring to a simmer and cook, skimming as needed and turning pork occasionally, until meat is cooked through and tender but not yet falling apart, 2½–3 hours. Transfer pork to a plate; let cool slightly. Strain broth into a large bowl, then transfer back to pot. Slice pork into ½" slices and add to broth.

  • Meanwhile, preheat oven to 350°. Toast all the chiles on a rimmed baking sheet until brown (do not char) and starting to lightly puff in places, about 5 minutes. Bring 3 cups water to a boil in a medium saucepan; add chiles. Remove from heat and let chiles soak until softened, 10–12 minutes. Blend chiles and cooking liquid in a blender until smooth; season with salt.

  • Add chile purée to pork and broth. Bring to a simmer, add hominy, and cook, skimming off fat from surface, until pork is so tender it’s nearly falling apart, 45–60 minutes; season with more salt.

  • Divide posole among bowls, top with onion, cabbage, radishes, and oregano. Serve with lime wedges.

  • Do Ahead: Posole can be made 3 days ahead. Let cool; cover and chill.

Recipe by Cabuche, Oaxaca

Nutritional Content

Calories (kcal) 600Fat (g) 24Saturated Fat (g) 9Cholesterol (mg) 125Carbohydrates (g) 50Dietary Fiber (g) 6Total Sugars (g) 5Protein (g) 39Sodium (mg) 820Reviews SectionThe ratio of water to solids in this recipe is way off. Although I followed all instructions, I ended up with tasty pork in spicy underflavored water. Don't use this recipe.AnonymousCalifornia05/03/20This was a very big hit with the family! It is also makes for fantastic leftovers.While it takes a while to prepare, the steps themselves are quite easy. I followed the recipe closely, with the one exception that I reduced the garlic from 2 heads (halved crosswise) to 3 cloves (sliced).AnonymousSan Francisco, CA11/05/17

Watch the video: Mexican Red Pork Pozole (May 2022).