Red Chile Posole

Complex layers from roasting, simmering, and patience. All promising perfection, and making this Red Chile Posole a hit for everyone.

Complex layers from combining roasting, simmering, and patience, all promising perfection, and making the moments until completion torture.


- Mexico chiles - Onion - Garlic - Pork shoulder - Ham hocks - Chili powder - Cumin - Large-kernel white hominy - Bay leaves


Preheat the oven to 400 degrees F. On a large baking sheet, roast the peppers 5 to 6 minutes, flipping once, until dark.

When cool enough to handle, wearing gloves, stem the peppers and cut lengthwise. Scrape out the seeds and discard.

Place the peppers in a large pot and fill with 6 cups water, one chopped onion and 10 whole garlic cloves.

Allow to simmer 25 to 20 minutes. Remove from heat and let cool.

Strain the mixture over a large bowl, reserving the liquid.

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