Red Posole with Pork

Ingredients for Red Posole with Pork

• 1.4kg pork shoulder (Boston butt)

• 1 large white onion, halved through root end, plus chopped for serving

• 2 heads of garlic, halved crosswise

• 1 bay leaf

• 3 whole cloves

• 10 guajillo chillies, ribs and seeds removed

• 6 dried chillies de árbol, ribs and seeds removed

• Kosher salt

• 3 (425g) cans white hominy, rinsed

• Thinly sliced cabbage, thinly sliced radishes, dried oregano, and lime wedges (for serving)

Place pork shoulder, onion halves, garlic, bay leaf, and cloves in a large pot. Pour in 3350ml water (pork should be submerged). Bring to a simmer and cook, skimming as needed and turning pork occasionally, until meat is cooked through and tender but not yet falling apart, 2 1/2–3 hours. Transfer pork to a plate; let cool slightly. Strain broth into a large bowl, then transfer back to pot. Slice pork into 1/2" slices and add to broth.

Meanwhile, preheat oven to 177°C. Toast all the chillies on a rimmed baking sheet until brown (do not char) and starting to lightly puff in places, about 5 minutes. Bring 725ml water to a boil in a medium saucepan; add chillies. Remove from heat and let chillies soak until softened, 10–12 minutes. Blend chillies and cooking liquid in a blender until smooth; season with salt.

Add chilli purée to pork and broth. Bring to a simmer, add hominy, and cook, skimming off fat from surface, until pork is so tender it’s nearly falling apart, 45–60 minutes; season with more salt.

Divide posole among bowls, top with onion, cabbage, radishes, and oregano. Serve with lime wedges.

Posole can be made 3 days ahead. Let cool; cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.