This is Rancho Gordo’s go-to recipe for Posole Rojo. Our dried prepared 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 prepared hominy (see below or click here for cooking directions)
• 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

Serves 8

1. 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. 
2. Add 4 cups water, broth, and cooked hominy. Bring to a boil and then reduce to a low simmer for about half an hour. 
3. Add chicken, stir and then add salt and pepper to taste. Serve in individual bowls and allow your guests to garnish as desired.

How to cook dried hominy: Sort and rinse hominy. Soak for 8 hours in cold water, then drain. Add to a large pot with 1 roughly chopped onion and cover with 2 inches of fresh water. Bring to a hard boil over high heat for 5 minutes, then reduce to a gentle simmer. Cook hominy uncovered until chewy and tender but not chalky, approximately 2 hours. Hominy usually flowers, like popcorn, when finished. Reserve 2 cups of cooking liquid for later use, then drain. One pound (or 2 cups) dried hominy yields about 7 cups when cooked, and substitutes for canned hominy in recipes with none of the rubbery texture.