Posole Rojo is a traditional Mexican soup that brings together tender pork, earthy hominy, and a rich, spicy red chili broth. This comforting dish is often enjoyed during holidays or family gatherings, especially around Christmas and New Year. Its deep red color comes from dried chilies, and it’s usually topped with fresh garnishes like radishes, lettuce, and lime for a burst of flavor and texture.
1. Ingredients
- 2 pounds pork shoulder, cut into chunks
- 1 onion, quartered
- 6 cups water or chicken broth
- 4 cloves garlic, peeled
- 1 teaspoon salt
- 3 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 (29-ounce) can white hominy, drained and rinsed
- 1 tablespoon vegetable oil
For Garnish
- Shredded lettuce or cabbage
- Sliced radishes
- Diced onion
- Chopped cilantro
- Lime wedges
- Crushed tortilla chips
2. Cooking Time
- Prep time: 20 minutes
- Cook time: 2 hours
- Total time: 2 hours 20 minutes
3. Serving Quantity
- Serves 6–8 people
4. Instructions
- Prepare the Pork: In a large pot, combine pork, onion, garlic, salt, and water or broth. Bring to a boil, then reduce heat to low. Simmer for 1½ hours until the pork is tender. Skim off any foam that rises to the top.
- Make the Chili Sauce: While the pork cooks, place guajillo and ancho chilies in a bowl. Cover with hot water and soak for 15 minutes until soft. Drain and blend the chilies with cumin, oregano, and ½ cup broth until smooth. Strain to remove skins and seeds.
- Combine the Flavors: Heat oil in a pan and pour in the chili sauce. Cook for 5 minutes until it thickens slightly and darkens in color.
- Add to the Soup: Remove the onion and garlic from the pork pot. Add the chili sauce and hominy to the broth. Stir well and simmer for another 30 minutes.
- Taste and Adjust: Check seasoning and add more salt if needed.
- Serve: Ladle into bowls and top with lettuce, radishes, cilantro, onion, and a squeeze of lime. Add crushed tortilla chips for crunch.
5. Nutrition (per serving)
- Calories: 330
- Protein: 25 g
- Fat: 12 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Sugar: 2 g
6. Tips for Best Results
- For deeper flavor, brown the pork pieces before simmering.
- If you like more heat, blend in an extra chili or add a pinch of chili powder.
- Use fresh hominy if available—it gives a better texture than canned.
- Leftovers taste even better the next day as the flavors develop.
- Serve with warm corn tortillas on the side for a full meal.
Posole Rojo is more than a soup—it’s a warm, festive dish that brings family together. Its bold, smoky flavor and comforting richness make it a perfect centerpiece for any winter celebration.
