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Savory New Mexican Red Posole with Pork Shoulder

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A comforting and authentic New Mexican red posole featuring slow-simmered pork shoulder, smoky guajillo chile sauce, and hearty hominy. Perfect for cozy dinners and easy to prepare in under 2 hours.

Ingredients

Scale
  • 3 pounds pork shoulder, trimmed and cut into large chunks
  • 1 medium white onion, quartered
  • 4 cloves garlic, smashed
  • 8 cups chicken or pork broth (low sodium preferred)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 6 dried guajillo chiles, stems and seeds removed
  • 2 cups hot water (for soaking chiles)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1/2 teaspoon smoked paprika (optional)
  • Salt to taste
  • 2 (15-ounce) cans hominy, drained and rinsed
  • 1 tablespoon vegetable oil or lard (for sautéing)
  • Optional garnishes: shredded cabbage or lettuce, thinly sliced radishes, chopped fresh cilantro, fresh lime wedges, diced avocado, crumbled queso fresco or shredded cheddar

Instructions

  1. Remove stems and seeds from dried guajillo chiles. Soak in 2 cups hot water for 15-20 minutes until softened.
  2. Transfer softened chiles and soaking liquid to a blender. Add cumin, oregano, smoked paprika, and a pinch of salt. Blend until smooth, adding water if needed. Set aside.
  3. Heat 1 tablespoon vegetable oil or lard in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  4. Season pork shoulder chunks with salt and black pepper. Brown pork in batches until evenly crusted. Remove and set aside.
  5. In the same pot, add quartered onion and smashed garlic cloves. Cook 3-5 minutes until fragrant and lightly caramelized.
  6. Return pork to the pot. Add broth and bay leaf. Bring to a boil, then reduce heat to low and simmer partially covered for 1 ½ hours until pork is tender.
  7. Stir in the blended guajillo chile sauce and rinsed hominy. Simmer uncovered for 30 minutes to meld flavors and thicken broth. Adjust salt to taste.
  8. Remove bay leaf. Shred some pork in the pot with forks, leaving some chunks whole for texture.
  9. Ladle posole into bowls and serve with optional garnishes like shredded cabbage, radishes, cilantro, lime wedges, avocado, and cheese.

Notes

Toast dried guajillo chiles briefly in a dry pan before soaking to enhance smoky flavor. Slow simmer pork shoulder for tender meat. Rinse canned hominy well to remove excess salt. Adjust seasoning with salt and lime juice at the end. Use a slow cooker as an alternative for simmering. Leftovers store well in fridge up to 4 days or freeze up to 3 months.

Nutrition

Keywords: posole, New Mexican, pork shoulder, guajillo chile, hominy, stew, comfort food, authentic, easy recipe

Find it online: https://crispcraving.com/savory-new-mexican-red-posole-with-pork-shoulder-easy-authentic-recipe/