This is Rancho Gordo’s go-to recipe for Posole Rojo. Our dried posole/hominy replaces canned hominy with none of the rubberiness or gummy texture.
- 1 tablespoon olive oil
- 2 medium white onions, chopped fine
- 8 cloves garlic, minced
- 1/3 cup tomato paste
- 3 tablespoons Rancho Gordo New Mexican Red Chile Powder
- 1 tablespoon Rancho Gordo Mexican Oregano
- 3 1/2 cups chicken broth
- 4 cups cooked Rancho Gordo White Corn Posole/Prepared Hominy (see note below)
- 7 cups (approx) shredded, poached chicken (about 2 pounds)
- Salt and pepper
Garnishes: Any combination you choose of diced avocado, chopped cilantro, finely chopped white or red onions, chile powder, crumbled queso fresco, thinly sliced radishes, and lime wedges
- Heat oil in 5-quart pot over medium heat. Add onions and garlic and cook until soft. Add tomato paste, chile powder, and oregano, stirring until all ingredients are warmed through and well mixed.
- Add 4 cups water, broth, and posole. Bring to a boil and then reduce to a low simmer for about half an hour.
- Add chicken, stir and then add salt and pepper to taste. Serve in individual bowls and allow your guests to garnish as desired.
To cook dried posole: Sort and rinse your posole. Soak from 6 to 10 hours in cold water. Strain. In a large pot, add the soaked posole (about 2 cups), 3 quarts of water, and a roughly chopped onion. Bring to a hard boil for about 5 minutes, then reduce heat to a gentle simmer for about 4 hours. The posole will flower, like popcorn, when it’s finished. Strain and use in any recipe calling for cooked posole. You can freeze extra drained, cooked posole.