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Amazing. I streamlined the recipe to reduce clean up and also made it in my Instant Pot. For the chili’s, after roasting them I added them to my blender then covered with boiling water to steep before blending. Then I sautéed the pork (and onion) and garlic in the instant pot. Added the blended chili’s and remaining ingredients (less water though) and cooked for 30 minutes on the Soup setting. The pork was fall apart tender and tasted like it had simmered all day long. I will definitely be making this again!
This turned out so good. I was concerned the broth would lack flavor without some kind of stock or bouillon, but it was so incredibly flavorful. No modifications necessary, I just added fresh ground black pepper when seasoning because I like it.
This was amazing. My whole family loved it and I used chicken thighs instead of pork. Ahhmazing.
I made this tonight!! It’s still simmering for when my husband gets home, but my god! It smells like the pozole his mother makes!! The longer it simmers, the more those flavors melt into what this traditional recipe is all about! I couldn’t find the ancho chilies but I used 4oz of the other and it’s totally fine that way. I also didn’t bother with preheating them, I was in a hurry, so next time I will do that.
this is missing a step. the red sauce should be lightly fried before adding it to the broth.
I’ve made this posole several times on Christmas Eve and it is always a hit, thank you for the recipe!
I have Jewish family members who do not eat pork, so if I were to substitute beef for pork, is there a particular cut you would recommend using?
Hi Jason, if I were to substitute beef I would use a shoulder cut like chuck roast, with plenty of fat marbling.
I use chuck and turns out great!
I love this recipe it is authentic and my family was suprised at my skills. My father who is from Mexico loved it he said it was the best he ever tasted.
Can i make it with pork ribs and stew meat?
Hi Jessica, good question! I think it would be great with pork ribs and stew meat.
Amazing, delicious, best I’ve ever had!
Absolutely delicious. I have made this a couple times and get lots of compliments, it taste so authentic. I make extra sauce and use it for enchiladas.
This is by far the best recipe for red posole I have ever found! I’ve made this several times, for special occasions and everyone just raves about it! Very authentic, delicious and most definitely a keeper. As a Mexican American woman I thank you!
I love, love, love this recipe. Followed it exactly and it was delicious…I actually doubled it and there were no leftovers!! Everyone wanted the recipe….even a trained chef! Great job!I am making it again!
It seems very bland.. I’m also wondering if the ancho chiles cause to become more of a reddish brown .. Versus the bright red that I’m used to
*cause the broth
Hi Christin, if your posole rojo is bland, I suggest adding more salt. That is almost always the culprit. Since you are making your own both here, you must add more salt than you would normally think to.
It’s bland because you did not add any bones. You need to add neck bones or something similar. That is what gives it all the flavor.
Could some when help me cut this recipe in half I only have a family of 4 and they’re not crazy about eating the same thing for days. I don’t want to have leftovers that go bad
Hi, Christin! This recipe freezes quite well, so you could always make the full batch and freeze half for later. If you’d prefer to only make a half batch, this recipe will work fine if you just use half the amounts for all of the ingredients listed. Enjoy!
Delicious, also with chicken
Is this spicy?
Hello V, with those chilies, yes it is a bit spicy, but in my opinion, not too spicy.
It is amazing!❤
I have made this recipe several times and love it! I even made it in Mexico for my husband’s family and they loved it! I would just add more meat and make sure to add meat with the bones as that gives the pozole more flavor. I love this recipe because I get to make the sauce from scratch!
Very good recipe, I added a little corn starch just to thicken up there soup, but it would still be very flavorful without this step.Also I make fry bread to go with this, Im Native American so we make frybread with every soupy dish.Perfect pairing.
I have a question about the quantity of pork. The recipe says 3 lbs pork shoulder (preferably with bone). Is there a weight you’d recommend if using boneless, or would it be about the same?
Hi Al, I would just use the same and have a bit more extra pork if you are making the recipe without the bone.