Chef Fred's Traditional Posole Rojo

A hearty and flavorful Mexican stew featuring tender pork, hominy, and a rich chili sauce.

Ingredients

4-5	lbs pork shoulder or country-style pork ribs, trimmed of excess fat
3	large smoked pork shanks
3-4	celery ribs
3	large onions, quartered
6-8	dried guajillo chilies, stemmed and seeded
8-10	dried New Mexico chilies, stemmed and seeded
1	bunch fresh mint
1	bunch fresh cilantro
30	garlic cloves, whole
1	tablespoon dried oregano
3	(30 oz) cans hominy, drained
2	(49 1/2 oz) cans chicken broth
1	tablespoon cumin
	salt and pepper, to taste
2	tablespoons vegetable oil
1	bunch green onions, sliced
	shredded cabbage
	tortilla chips
	radishes, sliced
	dried oregano

Instructions

• 1. Begin by trimming the fat from the pork ribs. In a large pot, combine the ribs, smoked pork shanks, celery, onions, mint, cilantro, garlic cloves, peppercorns, oregano, chicken broth, cumin, and enough water to cover all ingredients. Bring to a boil, then reduce heat, cover, and simmer for 2 hours. Remove the meat and allow it to cool before shredding. Skim any excess fat from the broth.
  2. Prepare the chilies by removing the stems and seeds. Roast the chilies in a dry cast iron skillet for 2 minutes. Place the roasted chilies in a bowl, cover with hot water, and let them steep for 30 minutes. In a food processor, combine an onion, garlic cloves, the soaked chilies, and some of the soaking liquid. Season with salt and pepper, then process until smooth. Heat vegetable oil in a skillet, add the chili puree, and cook until thickened. Set aside.
  3. Once the shanks and pork have cooled, shred the meat. Return the shredded meat, hominy, and chili puree to the pot. Bring to a boil, then simmer for 1 hour. Serve hot with sliced green onions, cabbage, radishes, dried oregano, and tortilla chips. Enjoy this delicious dish!

Jul 19, 2024