Posole Mexican Pork Stew with Hominy and Red Chiles

Posole, also spelled pozole, is a Mexican stew built around hominy, tender pork, and a seasoned broth; this version gets its brick-red color and earthy warmth from dried chiles. It is served hot with fresh toppings so each person can add crunch, herbs, and lime to taste. Recipes vary by region and household, and this approachable stovetop version uses canned hominy to keep the preparation manageable.

Ingredients

3 lb (1.36 kg) boneless pork shoulder, cut into 1½-inch (4 cm) pieces
2 tbsp (30 ml) neutral oil, such as avocado or vegetable oil
1 large yellow onion, about 10 oz (280 g), peeled and quartered
6 medium garlic cloves, peeled and lightly crushed
2 bay leaves
8 cups (1.9 L) low-sodium chicken broth, plus more as needed
2 tsp (12 g) fine salt, divided, plus more to taste
½ tsp (1 g) black pepper
4 dried guajillo chiles, about 1 oz (28 g), stemmed and seeded
2 dried ancho chiles, about ¾ oz (21 g), stemmed and seeded
1 tsp (2 g) ground cumin
½ tsp (1 g) dried Mexican oregano, plus more for serving
2 tbsp (30 ml) lime juice, from about 1 lime
Two 25-oz (710 g) cans white or yellow hominy, drained and rinsed, about 6 cups (1.02 kg) total
2 cups (140 g) finely shredded cabbage, for serving
6 radishes, about 4 oz (115 g), thinly sliced, for serving
½ cup (75 g) finely diced white onion, for serving
½ cup (15 g) chopped cilantro leaves and tender stems, for serving
2 limes, cut into wedges, for serving
½ cup (45 g) tortilla strips or crushed tostadas, for serving, optional

Instructions

Rinse the dried chiles briefly to remove dust, then place them in a heatproof bowl and cover with hot water. Set a small plate on top to keep them submerged and soak for 15 minutes, until pliable. This soak is included in the 40-minute prep time. Drain the chiles and discard the soaking water; it can taste bitter and is not needed for the broth.
While the chiles soak, pat the pork dry and season it with 1½ teaspoons of the salt and the black pepper. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches so the pieces are not crowded, brown the pork on two or three sides, about 8 to 10 minutes total. Transfer the browned pieces to a plate. Browning builds flavor, but the pork does not need to cook through at this stage.
Add the quartered onion and crushed garlic to the pot and cook for about 3 minutes, stirring and scraping up the browned bits. Return the pork and any juices to the pot. Add the broth, bay leaves, and remaining ½ teaspoon salt. Bring the liquid just to a boil, then reduce the heat to maintain a gentle simmer. Cover partially and cook for 1 hour 35 minutes, stirring once or twice, until the pork is very tender. If the pieces are not easy to pull apart, continue simmering in 10-minute increments.
Check the thickest pork pieces with a food thermometer. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; keep this stew simmering until the pork is fork-tender, then let it rest in the hot pot for at least 3 minutes before shredding. Shoulder becomes tender with the longer braise, so do not stop cooking merely because it has reached the minimum temperature.
As the pork finishes simmering, make the chile sauce. Put the drained guajillo and ancho chiles in a blender with the cumin, dried oregano, lime juice, and 1 cup (240 ml) of broth lifted from the pot. Blend until smooth, about 1 minute. If the blender struggles, add broth 1 tablespoon (15 ml) at a time. For an especially silky broth, pass the sauce through a fine-mesh strainer, pressing it with a spoon; this is optional, but it removes any tough chile-skin flecks.
Use a slotted spoon to move the pork to a plate. Remove and discard the bay leaves, onion, and garlic from the broth. Carefully pour the chile sauce into the pot. Simmer it over medium heat for 8 to 10 minutes, stirring often, until it darkens slightly and smells toasted rather than raw. Keep it at a steady simmer, not a hard boil, which can splatter and make the broth taste harsh.
Return the pork to the pot and stir in the drained, rinsed hominy. Simmer uncovered for 25 minutes so the corn warms through and absorbs some of the chile flavor. Taste the broth and add salt or a little more lime juice as needed. If it is thicker than you like, add broth or water ½ cup (120 ml) at a time. If you prefer a thicker stew, simmer a few minutes longer without a lid.
Let the pot stand for 3 minutes, then serve the posole hot in deep bowls. Put the cabbage, radishes, diced onion, cilantro, lime wedges, extra oregano, and tortilla strips on the table. Invite everyone to garnish their own bowl; the fresh toppings are meant to add contrast, not to be cooked into the stew.

Tips

Choose pork shoulder rather than a lean loin roast. Shoulder has enough connective tissue to become succulent during a long simmer, while loin can turn dry before the broth develops its full flavor. Trim away only especially thick, hard pieces of surface fat; a little fat helps carry the chile flavor.
Guajillo and ancho chiles are sold dried in many Mexican or Latin American grocery aisles. Guajillos bring a mild, tangy chile flavor and anchos add a round, raisin-like depth. If you cannot find one, replace it with the same weight of the other, or use mild dried New Mexico chiles. The flavor will shift, but the stew will still be delicious. Avoid substituting hot chiles one-for-one unless you want a much spicier pot.
Do not add the chile soaking liquid automatically. Dried chiles can leave gritty residue or bitterness in that water, and the recipe gets its liquid from the broth. If you want a hotter stew, blend in one small dried arbol chile with the guajillos; add less for a gentler result.
Keep the simmer gentle and give the hominy time in the broth. A rolling boil can break up the pork and make the liquid cloudy, while adding the hominy too early may leave it overly soft. Canned hominy is already cooked, so it only needs time to heat through and take on the seasoned broth.

Serving Suggestions

Serve posole as a filling main course in wide bowls, with the garnishes arranged separately so people can choose their own combination. Cabbage and radish provide crispness, diced onion and cilantro add a fresh bite, and lime brightens the rich pork broth. A pinch of dried oregano rubbed between your fingers releases its aroma; add it directly over the bowl rather than stirring it into the whole pot.

Warm corn tortillas, tostadas, or tortilla strips make useful accompaniments for scooping and soaking up broth. For a larger meal, offer a simple green salad or sliced avocado on the side. The stew is substantial, so keep other dishes uncomplicated. Put extra lime wedges and a mild salsa on the table, and let diners adjust the acidity and heat themselves.

Variations

This is a red posole, named for its dried-chile broth. For a milder red version, use only guajillo chiles and omit the ancho; for a deeper, less tangy flavor, swap one guajillo for another ancho. Chiles vary in strength, so taste the blended sauce before adding it to the pot. A little more broth can soften an unexpectedly intense sauce.

For a green-style direction, replace the dried-chile sauce with a blended mixture of tomatillos, mild green chiles, cilantro, and broth, cooked briefly before returning it to the pot. This changes the character of the recipe and is not simply a seasoning swap. You can also use bone-in pork shoulder; it may take longer to tenderize, and you will need to remove the bones before serving.

For a lighter bowl, use chicken thighs instead of pork shoulder, but adjust the cooking time so the chicken does not become dry and check that poultry reaches 165°F (74°C) with a food thermometer. To make the stew vegetarian, omit the pork and use vegetable broth, then add cooked beans or extra hominy for substance. Those versions have different textures and flavors from this pork posole, but the same garnish bar works well for all of them.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Divide the stew among shallow, covered containers so it cools promptly, and keep the garnishes in separate containers. Posole keeps for 3 to 4 days in the refrigerator. The broth may thicken as the hominy absorbs liquid, which is normal; add a splash of broth or water when reheating.

Reheat only the portion you plan to serve, either in a saucepan over medium-low heat or in a covered microwave-safe dish, stirring partway through. Heat leftovers to 165°F (74°C), checked with a food thermometer, and bring the broth to a gentle simmer. Avoid repeatedly cooling and reheating the full pot. Add fresh cabbage, radishes, cilantro, and lime after reheating so they keep their texture.

For longer storage, freeze the cooled stew without the fresh garnishes in airtight freezer-safe containers for about 2 to 3 months for best quality. Leave a little room at the top for expansion. Thaw it in the refrigerator, then reheat to 165°F (74°C). The hominy can soften slightly after freezing, but the flavor remains satisfying; refresh each bowl with crisp toppings.

Frequently Asked Questions

Is posole the same as pozole?

Yes. Posole and pozole are two common spellings for the same Mexican stew, though spelling and recipes vary by region and family. The defining ingredient is hominy, corn that has been treated through nixtamalization and then cooked until tender. This recipe is a red pork version, but green, white, and other regional or household versions are also made.

Can I make this recipe with dried hominy?

Yes, but dried hominy needs more planning than canned hominy. Follow the package directions for soaking and cooking it until tender before adding it to the stew; cooking times vary by product and can be lengthy. Do not put dry, uncooked hominy into the broth expecting it to soften during the 25-minute finishing simmer. Drain cooked hominy before adding it.

Can I make the posole ahead?

Yes. The pork and chile broth can be cooked a day ahead, cooled promptly, and refrigerated. For the best texture, add the hominy during the final 25-minute simmer when you reheat the stew, or cook it in the stew and expect it to soften a little overnight. Reheat leftovers to 165°F (74°C), then add the fresh toppings just before serving.

How can I make the stew less spicy?

Guajillo and ancho chiles are usually mild, but their heat can vary. Remove all seeds and pale inner ribs, use fewer chiles, and skip the optional arbol chile. If the finished broth still tastes too intense, add more broth and serve with extra cabbage, lime, and tortillas. Avoid adding large amounts of sugar to mask the chile flavor.

Why is my pork still tough?

Pork shoulder often needs more time than expected, especially if the pieces are large or the simmer is too low to produce gentle bubbling. Keep the pot covered partially and continue cooking in 10-minute increments until a fork slides in easily and the meat pulls apart without force. Adding the hominy before the pork is tender will not speed up the meat, so wait to finish the stew until the pork is ready.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).