Check out my video on how to make an amazing Posole Rojo! Posole is a Mexican soup that is traditionally served at the Holidays, but in some areas, it is a year-round staple. This is so delicious, you will definitely want to make this more than once a year. Posole (also spelled Pozole) has many, many versions and recipes. I am certainly not going to wax on about the authenticity of my recipe, I just know it is super tasty! Rojo, or red, is for the deep rich hue that the soup takes on from the dried chili peppers in the recipe. Posoles, whether they are red or green, or use pork, chicken, or beef, always have hominy as a main component. Hominy is one of those things that really doesn’t taste good out of the can, but in this recipe is just absorbs flavor like you wouldn’t believe. The hominy will provide a wonderful texture to your soup. It is almost like putting pasta in your soup, but it won’t disintegrate if you overcook it. It’s just really good.
Amazing Posole Rojo
This recipe is about a bit of prep, and a whole lot of wishing. As in wishing the recipe would get done! Making posole rojo is super easy, and will only take you about 20-30 minutes to do the preparation. It does have to simmer for 2-3 hours (generally closer to the 3-hour mark) and your kitchen will smell divine and drive you crazy with anticipation. But, it’s a great recipe to make in an afternoon when you are trying to get a few things done. Just swing by the kitchen every so often and give it a quick stir, and you’ll be good. The leftovers freeze extremely well, so put them in a resealable freezer bag, push out as much air as possible, and use within 5-6 months. If you’re like me though, the soup won’t last long enough to go in the freezer!
About the butt
Umm, pork butt that is! As you know, I only use Prairie Fresh Pork, whether it’s at home or in my restaurants. This recipe uses about 1/2 of a pork butt, which you then trim of excess fat and cube into bite-sized pieces. Pork butts are sooo economical, and they’re not just for BBQ. Use the other half of the butt to make a different recipe, or put it on the smoker, or just freeze it for later use.
I am a paid ambassador for Prairie Fresh. However, I make my living from Memphis BBQ Company and my website sales. So I would absolutey not put anything but the best up for my guests in the restaurant, and that is Prairie Fresh Pork. The marbling is amazing, the pork is just fantastic. Please try it out, and if your grocer doesn’t carry Prairie Fresh, tell them to get with the Melissa Program!
As always, I hope you enjoy. Please leave a comment or any questions below!
- large dutch oven
- 2 TBS canola oil
- 1/2 Prairie Fresh pork butt trimmed of fat and cubed
- 1/2 TBS salt
- 1/4 TBS black pepper
- 3 oz dried guajillo peppers
- 4-5 dried chilis de arbol
- 2 cups hot water
- 6 cups chicken stock
- 2 25 oz cans white hominy drained and rinsed
- 1 onion diced
- 6 cloves garlic
- 3 bay leaves
- 1 TBS cumin
- 2 TBS Dried oregano
- Salt and pepper to taste
Garnishes (all optional)
- shredded cabbage
- diced avocado
- chopped cilantro
- tostadas or tortilla chips
- sliced radishes
- chopped onion
- fresh limes, quartered
- Seed and stem dried chilis, then soak in hot water for 20 minutes.
- Place chilis, garlic, and water in a blender and puree. Set aside.
- Season pork with salt and pepper. Over medium-high heat, add the oil to a large dutch oven and brown pork in batches so as not to cool down pan. Remove from pan. Cook onions for 4-5 minutes, or until turning translucent.
- Add chicken stock to pan, scraping bottom of pan. Add bay leaves, oregano, cumin, chili puree, and pork to pan. Bring to a boil then reduce to a simmer. Cover pan and allow to cook 2-3 hours or until pork is very tender. Add water if necessary to keep a soup-like consistency. Adjust for salt and pepper, if necessary.
- Serve with an assembly of garnishes, allowing guests to select their own.