Difficulty: Medium | Serves: 6
Step into the world of ancestral Mexican cooking with this Posole Rojo recipe, a hearty hominy stew rooted in the Indigenous traditions of the Nahua people. Made with slow-cooked meat, bold red chile broth, and puffed corn kernels, this dish is both comforting and ceremonial—a centerpiece in Native celebrations and community feasts across Mesoamerica.
📜 The History and Cultural Significance of Posole
“Posole is a living story of maize—the heart of Mesoamerican identity.”
The word posole comes from the Nahuatl word pozolli, meaning “foamy,” referring to the puffed appearance of nixtamalized corn when boiled. The dish dates back to pre-Columbian times, when it was prepared for ceremonies honoring maize deities and community life.
Traditionally made with pork or turkey and flavored with local chiles, posole has been adapted regionally across Mexico, especially among Indigenous groups in Guerrero, Oaxaca, and Michoacán. Its red (rojo), green (verde), or white (blanco) varieties reflect both geographic and cultural diversity.
Today, Posole Rojo remains a deeply respected dish served during holidays, Day of the Dead, and Indigenous heritage events—its taste echoing centuries of legacy and community.
🌽 Ingredients for Traditional Posole Rojo
For the Stew:
☑️ 2 lbs pork shoulder or bone-in chicken
☑️ 2 cloves garlic, peeled
☑️ 1 🥄 tablespoon sea salt
☑️ 1 🥄 teaspoon black pepper
☑️ 2 bay leaves
☑️ 8 cups water
For the Hominy & Red Chile Base:
☑️ 3 cups pre-cooked hominy (nixtamal)
☑️ 3 dried guajillo chiles (stems and seeds removed)
☑️ 2 dried ancho chiles
☑️ 1 small onion, chopped
☑️ 1 🥄 teaspoon dried oregano
☑️ ½ 🥄 teaspoon ground cumin
Toppings (Optional but Recommended):
☑️ Sliced radishes
☑️ Shredded cabbage
☑️ Lime wedges
☑️ Chopped cilantro
☑️ Crushed tostadas or tortilla chips
👩🍳 How to Make Traditional Posole Rojo
🔥 Step 1: Cook the Meat
1️⃣ In a large pot, add the pork, garlic, salt, pepper, and bay leaves with 8 cups of water.
2️⃣ Bring to a boil, then reduce heat and simmer for 1.5–2 hours until the meat is tender. Remove the meat and shred, saving the broth.
🌶️ Step 2: Make the Red Chile Puree
1️⃣ Toast the guajillo and ancho chiles in a dry pan until fragrant, about 1–2 minutes.
2️⃣ Soak in hot water for 10 minutes until soft, then blend with onion, oregano, and cumin until smooth. Strain if needed.
🥣 Step 3: Combine and Simmer
1️⃣ Return shredded meat to the broth. Stir in hominy and red chile puree.
2️⃣ Simmer for 30–40 minutes to allow flavors to deepen. Add more salt to taste.
🌿 Step 4: Garnish and Serve
1️⃣ Ladle into bowls and top with cabbage, radishes, lime, cilantro, and tostadas.
2️⃣ Enjoy hot as a hearty, soulful meal that warms from within.
💖 Why You’ll Love Posole Rojo
More than a stew, Posole Rojo is a rich celebration of Indigenous roots, crafted over generations. Each bowl offers:
☑️ Deep, smoky flavors from sun-dried chiles
☑️ Hearty hominy packed with tradition and nutrition
☑️ A nourishing, communal meal for any occasion
☑️ A dairy- and gluten-free option that’s endlessly customizable
“Posole is where earth, fire, water, and tradition come together—one spoonful at a time.”
🌍 Craving More Extreme Culinary Adventures? If you’re fascinated by rare and ancient food traditions, explore our guide to Truffle Honey Glazed Duck Breast You Need to Try! with Indigenous Roots for the Adventurous Food Lover.
Discover rare culinary experiences at Good Food and More—where every recipe is a journey through heritage, craftsmanship, and unforgettable flavors.
