Posole is one of my favorite comfort foods, and this posole rojo has become a standard in our household. Unless you're feeding a crowd, this recipe makes enough for a hearty supply of leftovers to tuck into the freezer for a day when you need a quick and satisfying meal.
The simplicity of dried chilies, onions, and garlic pureed to spice up a pork broth is absolutely magical. Every time I make this I'm impressed by the complex flavors brought to life from such a short list of ingredients. This is the type of cooking that creates a bounty of food from just a few things - proving that classic simple dishes of the people are the workhorses of our dinner tables.
I mentioned this dish being a great option for stashing leftovers in the freezer. Life is rather hectic around our home right now, with our move back to Michigan just one short week away and plenty of things left on the to do list! As the dreaded process of packing up the kitchen looms, I couldn't be happier to have a freezer stocked with meals like this one for our final week in town. While I'll be sad to see our favorite kitchen tools packed up into boxes, I am SO glad that we'll be able to eat well this final week simply heating up leftovers.
Sometimes, my planning amazes me!
It's a bittersweet time, as moving always seems to be. We couldn't be more excited to return to northern Michigan, the place that brings so much joy to our life together. To buy a home and settle into a space in a way that just doesn't happen when you're renting. To be reunited with my other true love, Lake Michigan. But of course, we're leaving behind some pretty amazing things here in Portland - incredible people we've gotten to know, so much amazing food, and the ever-impressing wilderness of the Pacific Northwest. This is a pretty darn special corner of the world!
So here you are, the very last recipe from my tiny Portland kitchen. It's been real living with a mini stove/oven/fridge in a small but powerful space... but I sure am excited for life in a bigger kitchen!
Posole Rojo
1 rack pork ribs (spare ribs or baby back will work great)
1 1/2 cups dry hominy OR 2 cans canned hominy
2 quarts pork broth (chicken or vegetable broth will also work)
5 dried ancho chiles, seeds and stem removed
5 dried guajillo chiles, seeds and stem removed
3 Tbsp vegetable oil
1 large onion, diced
8 cloves garlic, roughly chopped
1 Tbsp oregano, finely chopped
salt to taste
cilantro, radish, and lime to garnish
- If using dry hominy, soak overnight before beginning.
- Place ribs, dry hominy (hold off if you're using canned), and broth in a large pot. Gently simmer for 2-3 hours, until a rich broth has formed, the pork is tender, and the hominy is cooked.
- As the broth nears finishing, soak the chiles in boiling water for 30 minutes. While they're soaking, sauté the onions and garlic in 1 Tbsp of oil until lightly browned. In a blender or food processor, puree the chiles, onions, and garlic with just as much of the chili liquid as needed for it to be smooth.
- Heat the remaining 2 Tbsp of oil in a pan, then add the pureed pepper mixture. Simmer for about 20 minutes, stirring regularly.
- Remove the ribs from the broth and strain the broth through a fine mesh sieve or a coffee filter if needed. Cut the meat off the bone and into small pieces.
- Combine broth, pepper mixture, hominy (add the canned hominy now if using!), pork, and oregano in a large pot and let simmer for about 5 minutes until everything is hot. Salt to taste.
- Serve topped with cilantro, radish slices, and a squeeze of lime.