Q1: What is the absolute, number one secret to tender, not tough, pork in my posole?

The secret is the long, slow braise. By simmering the tough pork shoulder for several hours, you are giving all the tough connective tissues and fat plenty of time to break down and render, which is the key that will result in a perfectly tender, melt-in-your-mouth texture.

Q2: Can I make posole ahead of time for a party?

Yes, this is a perfect make-ahead centerpiece! It is one of those magical dishes that actually tastes even better the next day. You can prepare the entire recipe a day or two in advance and simply reheat it gently on the stovetop before your guests arrive.

Q3: Can I make this in a slow cooker or an Instant Pot?

Yes! For a slow cooker, simply follow all the steps to make your sauce and to sear your pork on the stovetop. Then, you can transfer everything to your slow cooker and cook on Low for 8-10 hours. For the Instant Pot, use the "Sauté" function to sear your pork. Then, add all your other ingredients, secure the lid, and pressure cook on High for about 90 minutes.

Q4: Can I use a different kind of meat?

Yes! A classic posole is also fantastic made with chicken.5 You can use about 3-4 pounds of bone-in, skin-on chicken thighs. The cooking time will be significantly shorter, about 1 to 1 1/2 hours total.

Q5: Where can I find dried chiles?

You can find bags of whole, dried Mexican chiles in the international or Hispanic foods aisle of most major grocery stores. You can also find them at any Latin market or easily order them online.

Best Authentic Posole Rojo (A Hearty Mexican Stew!)

A classic, from-scratch recipe for a rich and flavorful Posole Rojo, a traditional Mexican stew. This comforting dish features tender, slow-braised pork shoulder and hearty white hominy in a deep red broth. The signature flavor comes from a homemade chile sauce, made by rehydrating dried chiles de arbol and ancho chiles, then blending them until smooth. The pork is slow-cooked in this fragrant sauce for hours until it is falling-apart tender. The stew is typically served with a variety of fresh toppings like shredded cabbage, radishes, and avocado.

Author: Grace

Ingredients

For the Chile Sauce:
3/4 cup dried chiles de arbol
4 or 5 dried ancho chiles
2 cloves garlic, smashed
Kosher salt
For the Stew:
2 pounds boneless pork shoulder, trimmed and cut in half
2 teaspoons ground cumin
2 tablespoons vegetable oil
1 large white onion, chopped
4 cloves garlic, finely chopped
8 cups low-sodium chicken broth
1 tablespoon dried Mexican oregano
1 bay leaf
3 (15-ounce) cans white hominy, drained and rinsed
For Topping:
Diced avocado
Shredded cabbage
Diced onion
Sliced radishes
Fresh cilantro

Instructions

Make the Chile Sauce: Remove the stems and as many seeds as possible from the dried chiles. Place the chiles in a bowl, cover with boiling water, and let them soak for about 30 minutes until soft.
Transfer the softened chiles and 1 1/2 cups of the soaking liquid to a blender. Add the 2 smashed garlic cloves and 1/2 teaspoon of salt. Blend until smooth. Strain the sauce through a fine-mesh sieve into a bowl, discarding the solids.
Prepare and Cook the Posole: Rub the pork shoulder all over with the cumin and 1/2 teaspoon of salt.
Heat the vegetable oil in a Dutch oven or large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until soft. Add the 4 cloves of chopped garlic and cook for 2 more minutes.
Increase the heat to medium-high. Push the onion and garlic to one side and add the pork to the other side. Sear the pork on all sides until lightly browned, about 5 minutes.
Stir in 2 cups of water, the chicken broth, oregano, bay leaf, 1/2 teaspoon of salt, and 1/2 to 3/4 cup of the prepared chile sauce. Bring to a low boil, then reduce the heat to a simmer.
Partially cover the pot and cook for about 3 hours, turning the pork occasionally, until it is tender.
Stir in the hominy and continue to simmer, uncovered, for about 1 more hour until the pork is falling apart.
Remove the bay leaf. Transfer the pork to a cutting board, roughly chop or shred it, and return it to the pot. Season with more salt to taste and serve with your favorite toppings and the remaining chile sauce.

Notes

This is a traditional, slow-cooked stew that is a staple in Mexican cuisine, perfect for a weekend or holiday meal.
Making the red chile sauce from scratch with dried chiles is the key to the authentic, deep flavor of the posole.
The long, slow cooking time is crucial for making the tough cut of pork shoulder exceptionally tender and flavorful.
The amount of chile sauce you add to the stew can be adjusted depending on your preference for heat.

Find it online: https://www.eatswithsoul.com/best-authentic-posole-rojo/