Pork Posole Roja

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For the Red Saucew

  • 3 dried guajillo peppers
  • 3 dried ancho peppers
  • 6 cloves garlic
  • 1 large yellow onion
  • 4 cups water

Everything Else

  • 64 oz white hominy
  • 32 oz water
  • 32 oz vegetable broth
  • 1 tbsp oregano
  • 2 tbsp kosher salt
  • 1 tbsp black pepper
  • 2 bay leaves


  • Take the dried peppers and boil them in a pot of water for about 10- minutes covered, once the peppers are soft they're ready, set the water aside.
  • Place the peppers in a blender, chop your onion coarsely setting a couple pieces aside, add the garlic cloves along with 2 cups of the water from the pot . blend for about a minute and set aside
  • in a large stock pot, take about 2-3 tbsp olive oil and brown the onion pieces you set aside for about 4-5 minutes, then take the onion out.
  • In a large pot, brown Pork with a little salt and pepper for about 2 minutes. Place a colander over the pot and pour red sauce into colander, and use a spoon to help strain liquid through the colander.
  • Add hominy, water oregano, salt pepper and bay leaves. Let simmer for about 4-6 hours. Serve with garnishes and enjoy!