Posole (Red) Recipe

What do you get when you use hominy and shredded pork in a lake of exquisite Mexican spices and sauces? You get posoles! Integrate this recipe into your plans for a memorable Dia de la Muertos!

Prep time: 25 minutes

Total time: 1 hour 25 minutes.


  • 5 teaspoon of Olive Oil
  • Pork roast
  • 1 whole Onion, diced
  • 1 clove of Garlic
  • 5 Bay leaves, shredded
  • 1 deseeded Arbol Chiles Pepper
  • 1 deseeded Ancho Chiles Pepper
  • 1 deseeded Guajillo Chiles Pepper
  • Mexican oregano
  • 1 can of Chicken broth
  • Salt and pepper to taste.
  • Diced White hominy
  • 1 slice of Lime
  • 1 Avocado
  • 6 Tortilla chips
  • 1 diced Radish
  • Cilantro


  1. Spread pepper and salt on the chunks of pork, including the bone.
  2. Destem and deseed the fried chiles.
  3. Using a heavy 6-8 quart dutch oven, roast the pork on all sides.
  4. Add garlic and onion slices, then chile pepper, oregano, chicken broth, bay leaves, and a teaspoon of salt.
  5. Let it simmer for at 50 - 60 minutes until the pork is tender enough.
  6. Remove the bay leaves and bones. Shred the pork. Blend the vegetables, broth and chiles into a thick sauce. Add the rinsed hominy and shredded pork.
  7. Add lime juice, salt, and pepper to taste.

Nutrient Information

Per serving; calories: 495kcal, carbohydrates: 27g, protein: 32g, fat: 30g, saturated fat: 7g, cholesterol: 89mg, sodium: 103mg, potassium: 1309mg, fiber: 12g, sugar: 12g, calcium: 67mg, iron: 3.4mg