Posole Rojo

Jun 02, 2023June 2, 20230 0
Posole Rojo, a Mexican dish made with pork and hominy
in Main

Prep

20 min

Cook

2 hours

Ready In

2 hours 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3/4 cup dried chile , de arbol
5 dried ancho chiles
6 garlic cloves , chopped
2 lbs boneless pork shoulder , trimmed
2 teaspoons ground cumin
2 tablespoons vegetable oil
1 large onion , chopped
8 cups chicken broth
1 tablespoon dried oregano
1 bay leaf
3 cans white hominy , rinsed and drained
avocado
cabbage , shredded
onion , diced
radish , sliced
cilantro
lime , quartered
tortilla

Nutrision Information

Servings Per Recipe
8
Calories
448
Sugar
5g
Fat
22g
Posole Rojo is a traditional Mexican dish that is typically made with pork and hominy. It is considered a comfort food and is often enjoyed during special occasions and holidays, such as Christmas and New Year's Eve. Posole Rojo has a rich and flavorful broth that is made with a blend of dried chiles, garlic, and chicken broth. The pork is cooked until tender and falls apart easily, and the hominy adds a nice texture and flavor to the dish. This dish is often garnished with diced avocado, shredded cabbage, sliced radish, diced onion, cilantro, lime wedges, and tortillas. These toppings add freshness and crunch to the dish, and the lime wedges can be squeezed over the top to add a tangy flavor.

Instructions

1.Rinse the dried chiles and remove any stems and seeds.
2.Add the chiles to a large pot of water and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 10-15 minutes, or until the chiles are softened.
3.Drain the chiles and transfer them to a blender along with the garlic and 1 cup of the cooking water. Blend until smooth.
4.In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork and cook until browned on all sides, about 8-10 minutes.
5.Add the onion and ground cumin and cook for an additional 5 minutes, or until the onion is softened.
6.Pour in the chicken broth, dried oregano, bay leaf, and the pureed chile mixture. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
7.Simmer the posole for 1-2 hours, or until the pork is tender and falls apart easily.
8.Add the rinsed and drained hominy to the pot and cook until heated through, about 10-15 minutes.
9.Remove the bay leaf and serve with diced avocado, shredded cabbage, sliced radish, diced onion, cilantro, lime wedges, and tortillas.

PROS

Posole Rojo is a comforting and flavorful dish that is perfect for cold or rainy weather.
It is a great way to use up leftover pork, and the hominy adds a nice texture and flavor to the dish.

This dish can easily be made in large batches and stored in the fridge or freezer for quick and easy meals throughout the week.

CONS

Posole Rojo is a fairly high-calorie and high-fat dish, so it should be enjoyed in moderation as part of a balanced diet.
Depending on the type of hominy used, it may also be high in sodium.

HEALTH & BENEFITS

While Posole Rojo is not the healthiest dish, it does have some nutritional benefits. Pork is a good source of protein and contains a variety of vitamins and minerals.
Hominy is made from dried corn kernels that have been treated with an alkali, which removes the outer hull and germ and makes the kernels easier to digest. This process also increases the nutritional value of the corn by releasing niacin and other nutrients.
Chiles contain capsaicin, a compound that has been shown to have anti-inflammatory and antioxidant properties.

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