Red Pork Posole

Many variations of this savory Mexican stew exist, but it's most commonly made with pork shoulder, a tough cut of meat that transforms into fork-tender deliciousness after a simmer in the slow cooker.

overhead view of red pork posole in bowl with bowl of greens and radish on the side
Photo: Adam Albright
Hands On Time:
20 mins
Slow Cook Time:
8 hrs 9 mins
Total Time:
8 hrs 29 mins
15 1/2 cups


  • 2 ½ - 3 pound boneless pork shoulder roast, trimmed and cut into 2- to 3-inch pieces

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 2 tablespoon vegetable oil

  • 6 cup reduced-sodium chicken broth

  • 2 15 ounce cans hominy, drained

  • 1 cup chopped white onion

  • 2 bay leaves

  • 6 cloves garlic, minced

  • 1 tablespoon dried Mexican or regular oregano, crushed

  • 4 dried ancho chile peppers, stems and seeds removed*

  • 4 dried guajillo chile peppers, stems and seeds removed*

  • Toppers, such as shredded green cabbage, sliced radishes, and/or chopped fresh cilantro

  • Lime wedges


  1. Sprinkle meat with salt and black pepper. In a 10-inch skillet heat 1 Tbsp. of the oil over medium-high. Add half of the meat; cook until browned on all sides. Transfer meat to a 5- to 6-qt. slow cooker. Repeat with remaining 1 Tbsp. oil and meat. Stir in next five ingredients (through oregano). Cover and cook on low 8 to 9 hours or high 4 to 4 1/2 hours.

  2. Meanwhile, place dried peppers in a large heat-proof bowl. Pour 1 1/2 cups boiling water over peppers. Let stand 20 minutes. Drain peppers, reserving 1 cup of the soaking liquid. In a blender or food processor combine peppers and reserved soaking liquid. Cover and pulse until smooth.

  3. Stir pureed pepper mixture into meat mixture. Cover and cook 30 minutes more. Remove and discard bay leaves. Remove meat and shred using two forks; return to soup. Season to taste with additional salt and black pepper. Serve with desired toppers and lime wedges.


Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts (per serving)

215 Calories
6g Fat
14g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 215
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 57mg 19%
Sodium 526mg 23%
Total Carbohydrate 14g 5%
Total Sugars 2g
Protein 24g
Vitamin C 6.7mg 34%
Calcium 39mg 3%
Iron 1.9mg 11%
Potassium 510mg 11%
Folate, total 10.4mcg
Vitamin B-12 0.9mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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