Red posole (pozole) soup, a traditional Mexican stew, is a classic comfort food recipe made with dried chilis, pork, and hominy.
What is Posole?
Posle is an thick soup that is commonly found in Mexico or the U.S. SouthWest that contains Hominy. The soup is normally comprised of slow cooked pork, chilis and a number of yummy toppings. Favorite garnishes include fresh lime juice, shredded cabbage, and thinly sliced radishes.
What is Hominy?
Hominy is the main grain in Posole. Hominy is a product of maize corn kernals that have been soaked in a lime solution to soften the hulls which are then removed. Hominy can be found either in the canned vegtables section of a supermarket or your ethnic section if you have one. Canned Hominy is common but you can make your own by located dry hominy (I recomend Goya as a brand). Dried hominy cooks in a similar fashion to if you’re cooking dried beans.
What makes Posole red?
The chili paste you make. While it may sound intimidating at first, it is nothing more than red chilis (dried) that are reconstituted in boiling water then pureed with onions, garlic and salt. Easy peasy.
Adjusting the spice level:
Adjusting the spice level is all in the chilis. Posole doesn’t have to be spicy. If you remove the seeds from the chilis it won’t be. The heat is all in the stems and pith so if you remove the seeds/pitch, it is totally mild!!
If you’re trying to figure out how many chilis to use go by weight of the total amount of chilis. Four onces is my magic number and usually use around 12 to accomplish that. From there you toast them in a dry pan for extra flavor then soak with hot water before pureeing in a blender then straining.
Your spoon is waiting.
Frequently asked questions:
Does this recipe freeze well?
Yes!
Can I prepare the day before and reheat?
Yes. This dish can be prepared in advance.
Can beef be used instead of pork?
Yes. Beef or chicken can be used instead of pork.
Can this be made on a stovetop?
If you want to cook on a stovetop not much will change. Just simmer the posole on the stovetop and heat on low! Should be ready in an hour or so.
Slow Cooker Posole Rojo Stew
Ingredients
- 4 ounces dried chilis (combination of ancho,guajillo, chili de arbol or chilis of choice)
- 2 tablespoons canola oil
- 2 pounds boneless pork shoulder (cut in large chunks)
- 1 tablespoon salt (divided)
- 1 teaspoon pepper
- 2 tablespoons dried oregano (divided)
- 8 cups chicken broth (low sodium)
- 2 15- ounce cans white hominy (drained and rinsed)
- 1 medium onion (diced)
- 6 cloves garlic (peeled and halved)
- 2 limes (juiced)
Instructions
- Remove the stems from each chili shaking out as many seeds as possible and place in a large bowl. Cover chilis with boiling water and top with an upside down plate to keep submerged. Let sit until softened, at least 30 minutes.
- While chilis are softening, heat a deep pan over high heat and drizzle with canola oil. Sprinkle pork chunks with 2 teaspoons of the salt, pepper and 1 tablespoon of the oregano. Brown pork in a pan until pieces start to form a crust. This should take about 7-8 minutes.
- Once the pork is seared, remove from pan and place in the slow cooker insert.
- Add chicken broth, hominy and remaining 1 tablespoon oregano to the slow cooker.
- To make the red chili paste, place softened chilis and 1 1/2 cups of the soaking liquid into a blender or food processor. Add onion, garlic and remaining 1 teaspoon salt then puree until smooth.
- Place a fine mesh strainer over a large bowl and pour chili paste over the strainer. Use a spatula to push the chili paste through removing any large pieces. Taste paste for seasoning and add salt or pepper if needed.
- Pour chili paste into the slow cooker and stir well. Heat on low for 8 hours or high for 4 hours.
- Add lime juice to the posole before serving, being sure to add salt or pepper if necessary. Serve stew in bowls with optional garnishes.
Can you substitute ancho powder for the chilis?
YES! Great idea!
Any idea how chicken would turn out instead of pork
It would be great with chicken!
Is their a store bought paste, that would be a short cut? I have never heard of this dish, but looking for something new to make.
I haven’t seen one but that would be amazing!
This the best pozole I’ve ever had. And so easy to make. This is my husband’s favorite. Even better than the one his mom makes!
I’m so happy to hear that! Wow!!!!
I am very very picky when it comes to Mexican food and I love Posole! This by far is my favorite!
Oh I’m so glad to hear it!
This was AMAZING! I screwed up, not really, and added unsoaked hominy into the crock pot. On high for 4 1/2 hours, was super thick and flavorful. This receipt was a show stopper.
oh i’m so glad you enjoyed it!
Is this recipe spicy?
Not if you remove the seeds. :)
How much chili paste would you expect to end up with? I think I ended up with more than 4oz of dried chilis and now I have about a quart of chili paste
It all depends on how much hot water you add. Does that make sense?
I tried this today exactly as written and my family loved it! So tasty!
I’m so glad you enjoyed it!!
Going to make this tomorrow, based on the reviews I am so excited, I was 1st introduced to authentic Mexican food in mt.vernon, wa. Of all places, by a woman from Nuevo de Leon
I hope you love it!!!!
Can I make the day before and reheat? I somehow ended up with 17 people coming over for Christmas Eve tamales and only have 2 dozen tamales to serve! Thinking this might be a great addition. But my slow cooker will be making taco meat for the kids the night of. Thanks!
YES Great for making ahead! Freezes well too!! YUM!
I don’t usually comment on recipes, but this one was a must! This recipe is simply amazing!!! I have been searching high and low for an outstanding posole recipe. This one is it! I followed the recipe only altering the amount of pork and hominy. My family LOVES hominy. Oh and I added a couple cans of pinto beans. I know crazy, but it is delicious with them. I made the chili paste the day before for easy prep the next day. This recipe was such a huge hit, my family wants another batch pronto! Thank you for this recipe. I have a happy family with full bellies!
Oh I’m so glad you enjoyed it!!! It just snowed here so I’m getting ready to make another batch soon. Thank you so much!!! Let me know if you try any other Mexican recipes! https://thelemonbowl.com/mexican/
I accidentally missed a step and forgot to push the paste through a strainer. Will this ruin my dish?
No I don’t think so!
How many chilies do we use?? Are you able to clarify the chili paste procedure?
Four ounces by weight so the total number of chilis varies based on how big they are. Usually I use around 12. Basically you toast them in a dry pan for extra flavor then soak with hot water before pureeing in a blender then straining :)
4oz before or after removing stems and seeds?
before! Great question!
My hubby said this is the best thing I have made all year. And my Guatemalan nanny is asking me for the recipe!!! YES!
Ahh that makes me so happy to hear!
Can i use beef…
For sure!
Hello!
What should I do differently if I’m cooking it on the stove top?
Thanks!!
Not much just simmer it instead of heat on low! Should be ready in an hour or so. :)
It turned out amazing!! Everyone loved it!
I’m so happy to hear that!
made this recipe TWICE this week as it’s now the family’s favorite! I used two kinds of child, guajillo and chile California. Instead of slow cooker because the family couldn’t wait, I did it in a deep pot, brought it to a boil, then covered and lowered it to low. I let it cook for 1 hour until the park was tender.
Ahhh I have this on my meal plan for next week!!! So glad you enjoyed it!
I have made this in the past and plan to, again, after Thanksgiving! It is an amazing recipe, so full of flavor and texture, I can hardly wait till then. The only thing I altered was cooked it on the stovetop, fantabulous recipe!
Oh I’m so glad to hear it!!! Yay!!!
You have no idea how excited I am making this today. I am on chemo and pozole tastes amazing to me (most things don’t). I was in Sonora not too long ago and have been DYING for more ever since.
Thanks!
Oh my gosh I am so glad to hear pozole tastes good to you!! Please let me know what you think of this version!! Enjoy!
yum! We love posole!
I hope you try this one out Patti!!
I tried this recipe tonight, including going the extra mile with the dried chilis, and it was totally worth it. The chili adds an authentic taste, which other crock pot posole recipes lack. I loved all the garnishments too. A keeper! Thanks for sharing.
I must add that the photography is stunning! The colors are very vibrant, and the food talks to you.
Thank you so much – I work with an extremely talented photographer and he really helps bring my recipes to life!
Thank you so much for your comment Sally – you totally made my day! This was my first time making it from scratch and I was definitely a little nervous. I agree that the small effort really pays off in flavor. Thank you so much!!!
Are the dried ancho chilies, minus stems and seeds, spicy? My husband and I like a little heat but my kids do not. This looks amazing and I’d like to get the ingredients to make it this weekend. Also, how well does it freeze? Thank you for your input!
The heat is all in the stems and pith so if you remove the seeds/pitch, it is totally mild!! Freezes GREAT!!!