This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Posolé Rojo

  • Filter
  • Time
  • Show
Clear All
new posts

    Posolé Rojo

    Here's my recipe.

    Posolé Rojo

    Yield: 8 servings

    • 1lb dried hominy
    • 2 garlic heads, 1 head peeled, cloves whole and remainder peeled and sliced
    • 6½ lbs Pork butt, cut into 2"to 3" pieces(see smoking note below)
    • 2 lbs ham hocks or shanks or some pork neck bones
    • 10-12 cups homemade chicken broth, more if needed
    • 1large white onion, coarsely chopped, divided
    • 2 teaspoons dried Mexican oregano
    • 1½ tsp ground cumin
    • 2 bay leaves
    • 3 tbsp ancho chili powder or 3 tsp chipotle chili powder, divided
    • 2 teaspoons annatto seeds, divided
    • Lard or oil (if not smoking the pork)
    • 4-6 oz dried Anchoes or Guajilo chilies or fire roasted Hatch chilies
    • 1½ cups boiling-hot water or chicken broth homemade
    • 15 to 20 tomatillos, paper skins removed, rinsed and stem removed
    • 2-3 fresh Hatch chiles or Ancho chiles, stemmed, seeded, and chopped
    • 2 teaspoons salt, plus 1 teaspoon, careful with salt
    • ¼ cup fresh cilantro, minced
    • 2 tablespoons fresh lime juice, more to taste
    • Tortilla strips, diced avocado, thinly sliced green cabbage, chopped white onion, diced radishes, lime wedges, jalapeño slices and dried hot red pepper flakes, for accompaniments
    1. If using dried hominy; soak for at least 6 hours. In a large pot add enough water/chicken stock to cover the hominy by 3". Add all but 2 whole peeled garlic cloves and cook over med heat until done, watching water level, about 1½ to 3 hours.

    2. Add all but 1 cup of broth to a 7 to 8qt heavy kettle add sliced garlic, hocks/neck bones, ½ the onions, bay leaves, oregano, cumin, 2 tbsp chile powder and 1 tsp annatto seeds and bring broth just to a boil. Gently simmer, uncovered, until meat is tender, about 1½ hours.

    3. Discard stems and seeds from the chiles roast in a dry skillet. In a bowl, combine chiles with boiling-hot water. Soak chiles, turning them occasionally, for 30 minutes.

    4. Meanwhile, in a skillet with lard or oil over med-high heat, brown pork butt (unless smoking the meat), add to kettle.

    5. In hot, dry griddle or the skillet or broiler, roast the tomatillos, turning occasionally, until charred and slightly softened, 15 to 20 minutes. Work in batches if necessary. Transfer to bowl and let cool, collecting juices. Remove stems when cool.

    6. Meanwhile, sauté the remainder of onions in the skillet add 1 tbsp chile powder and 1 tsp annatto seeds then reserve. Deglaze the pan with remaining chicken broth.

    In a blender puree sautéed onion with the chiles and their soaking liquid, 2 whole cloves garlic, tomatillos and 1 tsp salt until smooth. Work in batches if necessary. Reserve the sauce

    8. Transfer meat from the broth to a cutting board (or if smoked add pork here). Remove bay leaves and skim the surface then reserve broth mixture in the pot, add the fresh sliced chiles. When meat is cool break it up to bite size pieces and return to broth. Repeat with neck bones or hocks removing meat and discarding the bones. Add hominy to broth mixture. (If hominy is canned, drain and raise first.

    Add Chile sauce, cilantro, lime juice and remaining 1 tsp salt. Simmer for 30 minutes and if necessary, season with salt. (Posolé may be made 2 days ahead and chilled, covered)

    10. Serve with tortilla strips, avocado, green cabbage, white onion, radishes, lime wedges, and red pepper flakes for accompaniments:

    Note: The day before; smoke the butt whole at 200°F to an IT of about 140°F using hickory or 50/50 Pecan/Cherry. Rubbed with a Sazón spice rub. (see recipe) Let cool overnight and cut into bite sized chunks then add in step 8.

    Sazón Spice Rub

    Yield: about ¼ cup

    • 1 tablespoon ground coriander
    • 1 tablespoon ground cumin
    • 1 tablespoon ground annatto seeds
    • 1 tablespoon garlic powder
    • 2 teaspoons dried oregano
    • 1 teaspoon onion powder


    1. Combine all ingredients in a small bowl and mix until the spices are evenly distributed.

    2. Store seasoning at room temperature for up to 1 year.

    OMG, this looks AMZING!!


      That’s an entire weekend worth of cooking. I’m tired just reading it . Looks good though, love that stuff !!


        Wonderful recipe. Downloaded to Paprika app. Thank you!



        • painter
          painter commented
          Editing a comment
          Hi Kathryn How do you move recipes from the pit into paprika???

        • ofelles
          ofelles commented
          Editing a comment

        • fzxdoc
          fzxdoc commented
          Editing a comment
          painter , just open Paprika's browser and paste in the URL of the post with the recipe. When it comes up on Paprika's browser (you may have to log in to the Pit on Paprika's browser page) you can then click on "Download" and it will show up as a recipe in Paprika for you to edit and save.


        Awesome, thanks! Coincidentally, I just ordered some white corn posole hominy from Rancho Gordo so I'll make this recipe with it.


          Not sure if anyone watches Tangerine Travels on YouTube. This couple has been traveling throughout Mexico for the last 3 years. They were recently in Taxco, one of the old silver mining towns up in the mountains near Mexico City. Anyway they stopped by a local restaurant for lunch and had these huge bowls of posole, said it was the best they've had in Mexico. Thought about this recipe and now I have to make it. Thanks again for posting !!!


            What time is it ready?


              I had Pozole this past December for the first time. My neighbor included pigs feet in his recipe. It was delicious. Thank you for posting your recipe. I look forward to making it.


              • ofelles
                ofelles commented
                Editing a comment
                Pigs feet are a common add.

              I am making this right now, smoking the pork on the kamado. The recipe says to use 4-6 oz. dried chilies - of coarse I'm gonna do 6 oz. I am using 2 oz. each guahillo, ancho, and red Hatch. For the chili powder I used 1 2/3 T ancho and 1 t of a 50/50 blend of chipotle morita and chipotle meco. I am using home made venison stock and I am using the hominy I bought from Rancho Gordo. I'm also using store bought smoked ham hocks - they are boneless.

              I was going to make this recipe and Jim White 's recipe but decided it was a little too much to keep everything separate - I'll do Jim's next time.

              ofelles Did you leave the whole garlic in with the hominy or remove them?

              I'll update later when it is done.

              EDIT 1: This certainly makes a lot, I'm using a one gallon pot and I had to switch to a 2 gallon pot to add the chili mixture and hominy.

              EDIT 2: Here it is, Yum! Thanks ofelles
              Click image for larger version

Name:	posole_rojo1.jpg
Views:	122
Size:	128.7 KB
ID:	1009334
              Last edited by 58limited; March 27, 2021, 03:40 PM.


              • ofelles
                ofelles commented
                Editing a comment
                Yes I leave the garlic in the hominy. We really like garlic.
                My motto is more is better.
                Looking forward to how it turns out. Enjoy!

              • 58limited
                58limited commented
                Editing a comment
                I was planning on leaving the garlic too, just wanted to know what you did. I cooked the hominy as directed by Rancho Gordo: add a coarse chopped onion. I also added the garlic as directed in your recipe thinking: why not both? Or as Sam the Cooking Guy would say: The question isn't why would you, its why wouldn't you?

              • ofelles
                ofelles commented
                Editing a comment
                Great minds think alike!

              I want a seat at that table!



              No announcement yet.
              Rubs Promo


              These are not ads or paid placements. These are some of our favorite tools and toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use Our Links To Help Keep Us Alive

              A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

              The Cool Kettle With The Hinged Hood We Always Wanted

              Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

              Click here for more about what makes this grill special

              Grilla Pellet Smoker proves good things come in small packages

              We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
              Click here for our review on this unique smoker

              Fireboard: The Ultimate Top Of The Line BBQ Thermometer

              Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

              With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
              Click here to read our detailedreview

              The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

              kamado grill
              Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

              Click here for our article on this exciting cooker

              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

              This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

              Click here to read our detailed review


              Comprehensive Temperature Magnet With 80+ Important Temps

              Amazingribs.com temperature magnet
              Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

              Click here to order.

              The Good-One Is A Superb Grill And A Superb Smoker All In One

              The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

              Click here to read ourcomplete review