Pork Posole is probably the most well known way to make posole, but can you believe I’ve never had it? I normally make my posole with chicken, but wanted to try it out with pork. And I wasn’t let down!
Posole is one of my favorite recipes to make on a cold fall weekend. Topped with cabbage, cilantro, some sliced radishes and a little cheese and tortilla strips and it just hits the spot. And you can’t not add a little hot sauce as well
Making Pork Posole from scratch is fa lot easier than you’d think. to make the base, just boil some guajillo and ancho peppers until soft. THen you’ll blend it with some onion and garlic until its a purree. This base will get strained into the pot with a little vegetable (or chicken broth) and water to become the base.
I love making this in a large batch and eat it through the week as an easy leftover dinner or lunch. I’d imagine you should be able to freeze a portion of it, but I’ve never actually gotten that far. It’s always gone before the week is over!
Pork Posole Roja
For the Red Saucew
- 3 dried guajillo peppers
- 3 dried ancho peppers
- 6 cloves garlic
- 1 large yellow onion
- 4 cups water
- 64 oz white hominy
- 32 oz water
- 32 oz vegetable broth
- 1 tbsp oregano
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 2 bay leaves
- Take the dried peppers and boil them in a pot of water for about 10- minutes covered, once the peppers are soft they're ready, set the water aside.
- Place the peppers in a blender, chop your onion coarsely setting a couple pieces aside, add the garlic cloves along with 2 cups of the water from the pot . blend for about a minute and set aside
- in a large stock pot, take about 2-3 tbsp olive oil and brown the onion pieces you set aside for about 4-5 minutes, then take the onion out.
- In a large pot, brown Pork with a little salt and pepper for about 2 minutes. Place a colander over the pot and pour red sauce into colander, and use a spoon to help strain liquid through the colander.
- Add hominy, water oregano, salt pepper and bay leaves. Let simmer for about 4-6 hours. Serve with garnishes and enjoy!