Posole ROJO
- 45m Prep Time
- 3h Cook Time
- 4h Ready In
A rich, deeply flavored Mexican stew made with dried chiles, pork ribs, and chicken thighs. Served with fresh toppings like cabbage, radishes, avocado, and crema for a customizable meal.
Ingredients
- 6 dried guajillo chile peppers
- 4 dried ancho chile peppers
- 2 dried pasilla negra chile peppers
- 2 dried morita chile peppers
- 4 dried chiles de árbol
- 1 jarred chipotle pepper in adobo sauce plus 2 tablespoons adobo sauce
- 1 rack baby back pork ribs cut into 2 pieces
- 8 boneless skinless chicken thighs
- 29.6 ml sea salt
- 14.8 ml freshly cracked black pepper
- 9.86 ml ground cumin
- 29.6 ml avocado oil
- 2 medium Spanish onions peeled and diced into ½-inch pieces
- 6 clove garlic minced or grated
- 1 bay leaf
- 4.93 ml dried Mexican oregano
- 2 avocado leaves
- 1.23 ml ground allspice
- 1.23 ml ground cinnamon
- 1.89 L chicken stock or bone broth
- 1.89 L water
- 3 cans cooked organic hominy drained and rinsed
- 2 cans cooked black-eyed peas drained and rinsed
- sea salt and pepper to taste
- shredded cabbage
- shaved white onions
- shaved radishes
- shaved jalapeño peppers
- sliced avocado
- fresh cilantro sprigs
- Charred Green Onion Cashew Crema
- crumbled queso fresco
- lime wedges
- 2 green plantains peeled and sliced
- 2 medium chayote squash peeled and cubed
- 1 medium celery root peeled
- 14.8 ml avocado oil
- 14.8 ml coconut oil
- 2 medium yellow onions peeled and diced into ½ inch pieces
- 4 clove garlic minced
- 14.8 ml coconut sugar
- callaloo or spinach trimmed and chopped
- 1 can coconut milk
- 227 g chicken or vegetable broth
- 1 dried avocado leaf
- 1 bunch fresh cilantro chopped
- sea salt and freshly cracked black pepper to taste
- Fresh mint sprigs
- Plain Cashew Crema
- Crispy onion and/or garlic
- Homemade Chile Oil
- plantain chips or croutons
Nutrition (per serving, estimated)
Estimated based off 31 of 52 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 430 mg
- Iron: 11.5 mg
- Magnesium: 190 mg
- Phosphorus: 849 mg
- Potassium: 2836 mg
- Zinc: 6.89 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 6 dried guajillo chile peppers
- 4 dried ancho chile peppers
- 2 dried pasilla negra chile peppers
- 2 dried morita chile peppers
- 4 dried chiles de árbol
- 1 jarred chipotle pepper in adobo sauce plus 2 tablespoons adobo sauce
- 8 boneless skinless chicken thighs
- 29.6 ml sea salt
- 14.8 ml freshly cracked black pepper
- 9.86 ml ground cumin
- 29.6 ml avocado oil
- 1 bay leaf
- 4.93 ml dried Mexican oregano
- 2 avocado leaves
- 1.23 ml ground allspice
- 1.23 ml ground cinnamon
- 1.89 L chicken stock or bone broth
- 1.89 L water
- shredded cabbage
- shaved white onions
- shaved radishes
- shaved jalapeño peppers
- sliced avocado
- fresh cilantro sprigs
- Charred Green Onion Cashew Crema
- crumbled queso fresco
- lime wedges
- 14.8 ml avocado oil
- 14.8 ml coconut oil
- 14.8 ml coconut sugar
- 1 can coconut milk
- 227 g chicken or vegetable broth
- 1 dried avocado leaf
- Fresh mint sprigs
- Plain Cashew Crema
- Crispy onion and/or garlic
- Homemade Chile Oil
- plantain chips or croutons
Prepare
- 1 rack baby back pork ribs, cut into 2 pieces
- 2 medium Spanish onions, peeled and diced into ½-inch pieces
- 6 clove garlic, minced or grated
- 3 cans cooked organic hominy, drained and rinsed
- 2 cans cooked black-eyed peas, drained and rinsed
- sea salt and pepper, to taste
- 2 green plantains, peeled and sliced
- 2 medium chayote squash, peeled and cubed
- Peel 1 medium celery root
- 2 medium yellow onions, peeled and diced into ½ inch pieces
- Mince 4 clove garlic
- callaloo or spinach, trimmed and chopped
- Chop 1 bunch fresh cilantro
- sea salt and freshly cracked black pepper, to taste
Let's Cook
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Step 1.
Break the stems off all the dried chiles (guajillo, ancho, pasilla negra, morita, and chiles de árbol) and shake out and discard as many seeds as you can. Place the stemmed and seeded chiles in a bowl and add enough boiling water to cover. Cover the bowl with plastic wrap and let the chiles soak for at least 30 minutes, until soft.
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Step 2.
Transfer the softened chiles and the jarred chipotle pepper in adobo plus 2 tablespoons adobo sauce to a blender. Add 1 cup of the soaking liquid. Blend on high speed until smooth and uniform. Press the mixture through a fine-mesh strainer to remove any bitter coarse skins. Set the chile paste aside. Be careful not to inhale directly over the chiles while blending.
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Step 3.
Toss the pork rib pieces and chicken thighs with 2 tablespoons sea salt, 1 tablespoon cracked black pepper, 2 teaspoons ground cumin, and 2 tablespoons avocado oil until well coated.
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Step 4.
Heat a large, wide-bottom soup pot over medium-high heat. In batches, sear the ribs and chicken thighs until deep golden brown on all sides, about 3 to 5 minutes per side. Remove the browned meat to a plate. Add a little more avocado oil to the pot if needed and reduce heat to medium if the pot is scorching.
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Step 5.
Once all the meat is browned and removed, add the diced onions to the same pot and sauté until tender and translucent, about 3 to 4 minutes. Add the minced garlic and cook for 1 minute more.
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Step 6.
Return the browned meats to the pot. Add the bay leaf, dried Mexican oregano, avocado leaves, ground allspice, and ground cinnamon. Pour in 2 quarts chicken stock and 2 quarts water. Bring to a boil, then reduce heat to a simmer. Stir in the prepared chile paste. Let the soup cook for 2 ½ hours until the pork is tender and falling off the bones.
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Step 7.
Carefully scoop out all the ribs and chicken thighs from the pot onto a large cutting board. Gently pull and shred the meats and return them to the pot. Discard the bones. Add the drained hominy and black-eyed peas. Season to taste with salt and black pepper. Let the soup cook on low heat for 1 hour more.
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Step 8.
Serve the posole in a large pot and place all the suggested fixings (shredded cabbage, shaved white onions, shaved radishes, shaved jalapeños, sliced avocado, fresh cilantro sprigs, Charred Green Onion Cashew Crema, crumbled queso fresco, and lime wedges) on the side for everyone to build their own bowls.