Dia de los Muertos

Posole Rojo 

Note: Vegan/Vegetarian Options Listed In Bold


4 Large Dried Ancho Chiles (2 Ounces), Stemmed
2 C Chopped Onions
1/4 C Avocado or Olive Oil
3 Large Garlic Cloves
1 T Whole Cumin
1 T Mexican Oregano
3 Whole Cloves
6 C Organic Chicken Stock (Vegetable Stock)
1 Large Can (29 Ounces) White Hominy
3 Lbs. Naturally Raised Pork Shoulder (2-15 Ounce Cans Kidney Beans)
2 Pounds Zucchini, Cut (1/2-inch chunks)
Shredded Lettuce Or Cabbage, Thinly-Sliced Radishes, Mexican Oregano, Chopped Green Onion, Lime Wedges, Avocado Slices, and Crumbled Cotija Cheese.


Pan roast chilies in dry heavy skillet over medium heat until soft and pliable, being careful not to burn, and heating till hot and fragrant, turning as needed for about a minute.

Soak chilies until cool covered with water (Approximately 15-20 min.)

Meanwhile sauté chopped onion in oil in heavy cooking pot until fragrant and golden. Stir frequently to avoid burning.

Remove onions from pot, adding more oil if necessary and brown pork shoulder on all sides until golden and well seared. Return onion to pot. In blender combine chilies, spices, garlic, and soaking water plus additional 1-2 Cups stock depending on how thick mixture is. Blend until smooth and spices are pulverized.

Add hominy (drained) to cooking pot, (kidney beans), 1 tsp. each salt and pepper, and finally blended chili puree. Add remaining stock. Bring to boil, then simmer for one hour until well combined. Add chopped zucchini, simmer for another 20 minutes until tender. Taste to correct seasonings, adding more spices or salt and pepper if necessary.

Vegan/Vegetarian version is now ready to serve with Toppings. For pork version, shred pork shoulder with two forks and gently mix. Then serve with Toppings and freshly made corn tortillas (Recipe coming soon on Le Blog). Muy Sabroso!

NOTE: If you enjoy a more richly-spiced dish (as we do), please feel free to increase the spices to taste. And of course, Posole tastes even better over the course of a few days. 

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