Posole Rojo

Now this flavorful, spicy recipe takes some effort and hours of cooking, however, your reward is great!  You can also adjust the spice level by how much of the Chili de Árbol sauce you add to your broth.  Here in my home we like things HOT🔥.  So I add in a full cup and still garnish my serving with a drizzle.  If you want just a hint of heat and flavor, I recommend using 1/2-3/4 of a cup and zero ‘drizzle’.  To each their own, so adjust to your liking.

I imagine this could work great as a crockpot meal as well.  I suggest still searing your pork roast with the sweated onions and garlic on the stovetop first before adding to your crockpot.  Make sure to scrape up any and all brown bits to be put in also.  This method would work for days one has to be at work, the first for a lazy weekend day.

Hope y’all enjoy!  I know we did!

The Starting Lineup 

  • 3lb pork roast
  • 1 onion,  white chopped
  • 4 cloves garlic, chopped
  • 7 cups of low-sodium chicken broth
  • 1 cup water
  • 1 cup Chili de Árbol sauce, *recipe below (use less if you don’t want it too spicy)
  • 1 heaping Tbsp of Mexican chicken bouillon (Knorr Caldo Con Sabor de Pollo)
  • 2 heaping Tbsp Cumin, separated (1/dry rub-1/broth)
  • 1 Bay Leaf
  • Kosher salt
  • 1 Tbsp dried Mexican oregano
  • 2 Tbsp vegetable oil 
  • 1/2 cup milk/Tbsp cornstarch
  • 3 cans white hominy

GARNISH

  • sliced fresh jalapeños & radishes
  • Cilantro
  • Sour cream dollop
  • A drizzle of reserved chili purée 

Before starting this recipe, make sure you have a cup of my *Chili de Árbol | Railroad Wife sauce on hand.  This is a MUST for the robust, spicy flavor!

Set your pork roast out and coat with cumin and 1/2 salt and bring to temperature for even cooking.  Set aside.  *you can even coat roast in the dry rub overnight if you’d like, but still set meat out about 20 minutes before you sear it.

Heat vegetable oil to medium in a heavy dutch oven (I use my Lodge cast iron, but any should work).  Add your chopped onion to the oil and cook till soft (4-6 minutes).  Add in garlic and cook for 1 minute. 

Push mix to side of pot, turn up to med-high and add the spice coated pork roast and sear on each side for a nice ‘crust’ ( 8-10 minutes).  Occasionally stir your onion/garlic mix while your roast is searing so they don’t burn.

 

Next, add 1 cup water, all the chicken broth, chicken bouillon, 1 cup of chili purée (less if you don’t want it too spicy), cumin, Mexican oregano, bay leaf.  

Stir all the spices and the sauce https://railroadwifeintexas.wordpress.com/2015/04/17/chili-de-arbol-sauce/ together.  It will develop a great red hue. 

  

Bring to boil, stir and then turn to a simmer and cover.  Let simmer for 3 hours, stirring about once per hour. 

 

After the 3 hours is up, add the (drained) hominy to your pot.  Stir and let sit 1 more hour. 

After that last painful, stomach growling hour remove the roast from the broth and shred.  

Mix together the milk and cornstarch in bowl till smooth and add to broth.  If needed, repeat.  This helps to slightly thicken the broth.  Add the shredded pork roast back in now as well.  Let sit till the stew slightly thickens.

After all your hard work and (im)patience in waiting, your Posole Rojo is ready!!!  Ladle a large helping into a bowl, garnish and serve with chips or a warm, fresh tortilla on the side! 

  

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