Are you looking for a stew that’s more than just comforting—something that’s truly celebratory, deeply flavorful, and has a thrilling spicy kick? I was, too. For years, I heard whispers of Posole (or pozole), the legendary Mexican stew, but I figured it was too complex, requiring obscure ingredients and all-day cooking. I’m here to tell you that’s a beautiful myth.
This Spicy Pork Posole recipe is a revelation. It takes tender, slow-cooked pork shoulder and simmers it in a rich, deeply savory red chili broth, all studded with those wonderful, puffy kernels of hominy. It’s hearty, brightened by lime and cilantro, and delivers that perfect warmth only good chili can provide. IMO, this soup is the ultimate cold-weather meal, celebrating traditional Mexican flavors without being overly difficult. Ready to learn the secrets of the red chili sauce and embrace this festive, hearty Mexican stew? Let’s get cooking!
🍲 The Trilogy of Taste: Ingredients for 8 Servings
Authentic Pork Posole is built on three pillars: the tender pork, the puffy hominy, and the deep, rich red chili sauce. We focus on maximizing flavor with dried chiles rather than chili powder. This recipe makes a generous 8 servings.
H3: The Pork and Broth Base
- 2 pounds Pork Shoulder (Boston Butt): Cut into 1-inch cubes. Pork shoulder is necessary because its fat and connective tissue break down during slow cooking, making it incredibly tender.1
- 1 tablespoon Olive Oil: For searing the pork.
- 1 large Yellow Onion: Quartered (for simmering).
- 6 cloves Garlic: Peeled and smashed.
- 8 cups Water or Chicken Broth: For the main cooking liquid.
- 1 tablespoon Dried Mexican Oregano: This specific herb is crucial for an authentic taste.
H3: The Chili Sauce Powerhouse
- 8 Dried Guajillo Chiles: Stemmed and seeded. These provide rich, fruity, medium heat and deep color.
- 3 Dried Ancho Chiles: Stemmed and seeded. These are mild, smoky, and slightly sweet, adding body to the sauce.
- 2 cups Hot Water (for soaking chiles): Necessary to soften the dried peppers.
- 1 teaspoon Cumin: Essential for earthy warmth.2
- 1/2 teaspoon Salt: For seasoning the sauce base.
H3: The Hominy and Finish
- 2 cans (15 ounces each) White Hominy: Rinsed and drained. Hominy is dried corn kernels treated with lye (nixtamalization) and is what makes Posole, well, Posole.
- 1 teaspoon Salt and 1/2 teaspoon Black Pepper: For final seasoning.
🌶️ Part I: The Red Chili Revelation (Making the Sauce)
The red chili sauce is the soul of this Spicy Pork Posole. We extract deep flavor by rehydrating the chiles and blending them into a smooth, concentrated paste. This step is non-negotiable!
H3: Rehydrating the Chiles
- Prep the Chiles: Remove the stems and as many seeds as possible from the Guajillo and Ancho chiles.
- Soak and Soften: Place the prepared chiles in a heatproof bowl. Pour 2 cups of hot water over them, ensuring they are submerged. Place a small plate on top to keep them down. Let them soak for 30 minutes until they are soft and pliable.
H3: Blending the Sauce
- Blend with Aromatics: Transfer the softened chiles and the soaking liquid (this liquid is full of flavor!) to a blender.3 Add 4 of the smashed garlic cloves and the cumin and salt (for the sauce).
- Puree until Smooth: Blend on high speed for 1 to 2 minutes until the mixture is completely smooth.
- Strain (Crucial!): Press the sauce through a fine-mesh sieve into a bowl, pushing with the back of a spoon to get all the liquid out. Discard the remaining fibrous solids. This step removes tough chile skin remnants, giving you a silky smooth broth base.
🐖 Part II: Simmering the Stew to Tenderness
Now we combine the tender pork with the flavor-packed chili sauce. The low and slow simmer transforms the tough pork shoulder into melt-in-your-mouth perfection.
H3: Searing the Pork
- Sear the Pork: Pat the cubed pork dry. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Sear the pork in batches until browned on all sides. Remove the pork and set it aside.
- Aromatic Start: Return the pot to the heat. Add the quartered onion and the remaining 2 smashed garlic cloves to the pot. Sauté for 5 minutes until fragrant.
- Add Liquid and Pork: Pour in the 8 cups of broth/water and return the seared pork to the pot. Add the Mexican oregano. Bring to a simmer.
H3: Slow Cook and Shred
- The Simmer: Cover the pot partially and simmer for 1.5 to 2 hours. The pork should be almost fork-tender.
- Shred the Pork: Remove the chunks of onion and garlic. Take the pork out and shred it finely with two forks. Return the shredded pork to the pot.
🥣 Part III: The Hominy Finale
The Posole isn’t Posole until you add the hominy! We add the hominy last, along with the star ingredient: the red chili sauce.
H3: Combining the Key Components
- Add Chili Sauce and Hominy: Stir the strained red chili sauce into the pot with the shredded pork. Add the rinsed hominy.
- Final Simmer: Simmer for another 20 to 30 minutes. This allows the smoky chili flavor to fully penetrate the pork and the hominy.
- Final Seasoning: Taste the Spicy Pork Posole. Add the final salt and pepper. It will likely need a generous pinch of salt to balance the chili and hominy.
🏆 Hominy vs. Corn: Why It’s Posole, Not Chili
Hominy is the defining ingredient in Posole. Ever wondered why you can’t just throw in some corn kernels? They are structurally and chemically different!
H3: The Nixtamalization Difference
- Hominy: Dried corn treated with an alkaline solution (usually lye or cal).4 This process, called nixtamalization, removes the tough hull, makes the corn fluffy, and releases niacin (Vitamin B3), making the corn digestible and nutritious.5 Hominy has a dense, chewy, puffy texture.6
- Corn Kernels: Simple dried corn. It lacks the chewy, puffy texture and the unique, earthy flavor provided by the process of nixtamalization. Using corn kernels makes it a corn stew, not Posole.
- FYI, canned hominy works great and saves hours of soaking and boiling. Don’t worry about using the canned stuff!
💡 Pro Tips & Flavor Customization: Making it Perfect
This Spicy Pork Posole is already great, but a few simple additions can customize the flavor and heat to your exact liking.
H3: Customizing Heat and Depth
- For Extra Fire: Add 1-2 Dried Chile de Árbol to the soaking bowl with the Guajillo and Ancho chiles. These are purely for heat!
- Smoky Umami: Stir in a teaspoon of Worcestershire sauce at the beginning of the simmer. It adds a background layer of meaty, savory umami.
- The Vinegar Finish: Right before serving, stir in 1 teaspoon of apple cider vinegar. This tiny touch of acid brightens the entire stew and cuts the richness. Acid is necessary for balance!
H3: The Best Pork Cut
We used pork shoulder, and you should, too. Do not use pork loin! Pork loin is too lean; it will dry out and be tough during the long simmer. Pork shoulder has enough fat and collagen to become fork-tender and moist.
🍽️ Serving Suggestions: Garnish for Authentic Flair
The garnishes are what turn this hearty stew into an authentic Mexican Posole experience. The contrast between the hot, rich stew and the cool, crunchy toppings is sublime.
- Acid and Herb: Fresh lime wedges and chopped fresh cilantro are non-negotiable. Squeeze the lime directly over the bowl.
- Crunch and Texture: Offer thin slices of radish (the sharp crunch is amazing), shredded cabbage, or crushed tortilla chips.
- Cooling Contrast: Serve with a dollop of sour cream or Mexican crema and some cubes of avocado.
- Extra Heat: A small bowl of Chile de Árbol oil or sliced jalapeños lets guests crank up the heat level.
📊 Nutritional Information (Per Serving)
This information is based on the full recipe yielding 8 servings. This is a protein-packed, fiber-rich, and incredibly satisfying bowl of stew. 🐷🔥
| Nutrient | Amount (Per Serving) |
| Calories 🔥 | 380 kcal |
| Total Fat 🧈 | 15 g |
| Saturated Fat | 5 g |
| Sodium | 650 mg |
| Total Carbs | 35 g |
| Fiber | 8 g |
| Protein | 30 g |
🎉 Conclusion: Your Posole Triumph
You successfully invested the time to create a rich, authentic, and incredibly satisfying Spicy Pork Posole. You mastered the art of building the red chili sauce from dried peppers, understood the importance of the hominy, and tenderized that pork shoulder perfectly. You now have the secret to making a truly celebratory, hearty Mexican stew at home.
Remember the golden rule: Strain that chili sauce! It’s the difference between a rustic stew and a silky, professional broth.
Now that you’ve finished this incredible Posole, which crunchy garnish are you piling on first—radishes or cabbage? 🎯
