Red Posole with Pork
Red Posole with Pork is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place pork shoulder, onion halves, garlic, bay leaf, and cloves in a large pot.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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, 2 1/2–3 hours.
Transfer pork to a plate; let cool slightly.
Strain broth into a large bowl, then transfer back to pot.
Slice pork into 1/2" slices and add to broth.
Meanwhile, preheat oven to 350°F.
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.
Posole can be made 3 days ahead.
Let cool; cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.