Cinco de Mayo Recipes: Posole Recipe – How to Make Posole Rojo

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Cinco de Mayo is approaching and I’m nowhere near Mexico!
Granted Cinco de Mayo is more of an American holiday than one in Mexico but it is celebrated in some regions in Mexico. And really do we need an excuse to make posole? Chef Rouge didn’t think so and so we looked at a few recipes and then went off in our own direction.
Posole is surprisingly easy to make. It was one of my favourite things to eat in Mexico. In fact it was one of the best things I ate in Mazatlan and the second lunch I ate in Playa del Carmen. I’ve always said I wanted to make it at home but I had no idea making posole would be so simple.
Here’s our version of how to make posole. It may not be 100% authentic, but it is really easy.
Posole Ingredients
2 lbs pork shoulder
2 lbs white hominy, drained and rinsed
2 oz dried Mexican chiles
1 onion
3 garlic cloves
1.5 tbsp Mexican oregano
1 tbsp cumin
3 bay leaves
1. Remove seeds from chiles and toast in a cast iron pan. Soak chiles in a bowl until tender and then take liquid and blend until smooth.
2. Chop onion and garlic. Cube meat into 1 inch pieces.
3. Heat a bit of oil on medium high heat and sear pork shoulder. Transfer it to a bowl.
4. Saute onion with cumin, oregano and bay leaf for 2 minutes add garlic and saute an additional minute.
5. Add seared pork shoulder, hominy and chile liquid back to pot. Simmer for one hour.
6. Add salt and pepper to taste.
Don’t forget the condiments
Posole is all about the condiments so make sure you have small bowls of this on hand:
sliced radishes
raw onion
thinly sliced cabbage
2 oz de chiles mexicanos secos
1 cebolla
3 dientes de ajo
1 1/2 cucharadas de oregano mexicano
1 cucharada de comino
3 hojas de laurel
1. remueve las semillas de los chiles y tostalos en una sarten. pon en remojo los chiles en un bowl hasta que se pongan suaves entonces con el liquido liquiar bien
2. pica la cebolla y el ajo, la carne en cubitos de 1 pulg. mas o menos
3. calienta un poco de aceite a fuego medio y aГ±ade la carne. pasalo a otro recipiente
4. saltea la cebolla con comino, oregano y el laurel por 2 min. aГ±ade ajo a el salteado y cocinalo por un minuto mas.
5. aГ±ade la carne cocinada, el maiz de posole y el licuado del chile en una olla y cocinalo a fuego lento por una hora.
6 aГ±ade sal y pimienta al gusto
no te olvides los condimentos
un buen posole se acompaГ±a de un buen condimento, asi que asegurate de tener recipientes pequeГ±os de lo siguiente a mano:
rabanos picados
cebolla cruda
col picada finamente
Editing by: Courtney Hannibal
Music: Mi Charanga by Tim Devine / Alexis Arias
For more glimpses into the people and places behind the meals I enjoy at
See the photos at:

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