Red Pork and Hominy Stew

This hearty stew, called posole rojo, has infinite variations across Mexico. This recipe gets richer flavor from two kinds of dried chilies. Feel free to experiment with different chilies you may have at home. Like all soups, it tastes even better after a day or two.

Serves: 6Hands-on: 30 minutesTotal: 2 hours 15 minutesDifficulty: Medium

Serves: 6


  • 2 dried pasilla chilies
  • 2 dried guajillo chilies
  • 2 cups boiling water
  • 2 tsp. dried oregano
  • 1 1⁄2 tsp. salt
  • 1⁄2 tsp. cumin seeds
  • 2 garlic cloves, peeled and lightly smashed
  • 1 medium tomato, roughly chopped
  • 1 large white onion, peeled and roughly chopped
  • 2 lbs. boneless pork shoulder or country-style pork ribs, cut into 1-inch cubes
  • 2 cans (15 oz.) white hominy, drained and rinsed


  • Remove the seeds and stems from the dried chilies. Place in a bowl and cover with boiling water. Let sit until softened, about 15 minutes.
  • Transfer the chilies and soaking water to a blender. Add the oregano, salt, cumin, garlic, tomato and onion, then blend until smooth. (Use caution as hot liquids expand in the blender.)
  • Transfer the chili purée to a 4-quart heavy saucepan, add the pork, and bring to a boil. Reduce heat, cover and simmer until pork is tender, about 1 hour.
  • Add the hominy, stir, and simmer covered for another 20 to 30 minutes. Skim fat from surface before serving.