Posole Rojo
- Ready In:
- 3hrs 30mins
- Ingredients:
- 15
- Serves:
-
8-10
ingredients
- 3 lbs pork shoulder
- 12 cups water
- 2 cups chicken broth
- 1 tablespoon kosher salt
- 3 -5 garlic cloves, chopped
- 1 teaspoon dried Mexican oregano
- 1⁄4 teaspoon ground cumin
- 2 -3 cups enchilada sauce, depending on how spicy you want it
- 2 (29 ounce) cans white hominy, drained and rinsed
- 1 medium onion, chopped (optional)
- 1 bunch cilantro, chopped (optional)
- 1 small cabbage, shredded (optional)
- 1 bunch radish, thinly sliced (optional)
- 2 -4 limes, cut into wedges (optional)
- tostadas (optional)
directions
- In a large pot combine pork shoulder, salt, garlic, and water. Bring to a boil, skim surface, and add oregano and chicken broth.
- Reduce heat, cover and simmer until pork is tender, about 2 hours.
- Meanwhile chop, shred, slice, and wedge limes, onion, cilantro, radish, and cabbage. Store in containers in fridge until time to serve.
- When pork is tender remove from pot and let sit until cool enough to shred or just chop it into bite sized pieces.
- Add rinsed hominy and bring to a boil.
- Return shredded pork to pot,
- Add enchilada sauce.
- Adjust salt to taste.
- Bring to a boil, reduce heat and simmer covered for 30 minutes.
- Garnish with cabbage, cilantro, onions, radishes, toastadas, and fresh squeezed lime juice.
- Enjoy!
Questions & Replies
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Reviews
RECIPE SUBMITTED BY
I am a stay at home mom/wife. I have three little girls and two of them are very picky eaters. My oldest daughter will try anything and usually ends up liking it. My husband can be picky but sticks it out when I try something new.
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<br>I cook a lot and all our major family functions are always at our home. Nobody else in the family can cook!
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<br>I enjoy camping, going on vacation, cooking, being involved in my children's activities, but most of all quiet time which happens on rare occasion.