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Pork Posole Rojo on a plate
Melissa Hart

Pork Posole Rojo

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Prep Time 35 minutes
Cook Time 8 hours
Total Time 8 hours 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 dried ancho chiles stemmed and seeded
  • 3 dried guajillo chiles stemmed and seeded
  • 2 cups hot low-sodium chicken broth
  • 3 lbs boneless pork shoulder cut into 1-inch cubes
  • 2 tsp kosher salt
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 tsp dried oregano
  • 6 cups low-sodium chicken broth
  • 50 oz canned white hominy drained and rinsed
  • 2 tbsp fresh lime juice

Method
 

  1. Toast the ancho and guajillo chiles in a dry skillet for 30 seconds per side until fragrant, then soak them in the 2 cups hot broth for 15 minutes.
  2. Blend the chiles and soaking broth until smooth.
  3. Place the pork, salt, onion, garlic, oregano, chile puree and remaining 6 cups broth in a 6-quart crockpot.
  4. Cover and cook on low for 7 hours, stir in the hominy, and cook for 1 hour more until the pork is fork-tender and at least 145°F.
  5. Stir in the lime juice and break only the largest pork pieces before serving.