Red Posolemedium prep time 25 mins | cook time 2 hrs servings 0
For the sauce
4 dried guajillo chiles, seeds removed
2 dried ancho chiles, seeds removed
1 Arbol chile, seeds removed if you want a mild spice level
3 cups hot water
1-1/2 teaspoon coarse sea salt
3 teaspoons chili powder
2 teaspoons La Fe Cumin Powder
1 teaspoon minced garlic (about 2 cloves)
1 small portion of chocolate (about 1/8 of a tablet – 8 grams)
For the pork
2-1/2 pounds pork shoulder, cut into large 4-inch chunks
1 tablespoon coarse kosher salt
1 teaspoon coarse ground black pepper
2 tablespoons La Fe Vegetable Oil
For the stew
4 cups chicken broth (or beef or vegetable broth)
1-1/2 29-ounce cans white hominy, drained and rinsed (about 3 3/4 cups)
1 tablespoon dried oregano
To make the sauce, begin by grabbing a large bowl. Combine the dried chilies and 3 cups of hot water in the bowl. Cover the bowl with a large plate or aluminum foil and then let the chilies soak for roughly 20 minutes, or until they are soft and tender.
Following this, transfer the chili mixture, including the water, into a large blender. Now add in the chili powder, salt, La Fe Cumin Powder, minced garlic and Mexican chocolate. Blend the mixture until it is completely smooth.
After you have completed this process, season the pork with salt and black pepper. Now, heat a large pot over medium-high heat. Following this, add in the La Fe Vegetable Oil and then the pork. Sear all sides until the pork has become an even brown.
Following this, add in the red chili sauce and scrape the bottom of the pot with a wooden spoon to loosen up the entire mixture.
After this process, add in chicken broth and stir until the red chili sauce and broth are evenly mixed together.
Now, bring the pot to a boil, and then reduce the heat to a low simmer. Cover the pot and let it cook for roughly 2-3 hours, or until the pork begins to fall apart and become tender.
Using a fork or spatula, shred the pork. Following this add in the hominy and dried oregano. Stir the mixture to evenly spread the flavors. Now, bring the mixture to a boil and then remove the heat. Taste and season with more salt, if you see fit.
Finally, serve the dish with toppings, such as shredded cabbage, cilantro, La Fe Lime Juice, thinly sliced radishes, diced onions, dried oregano, and red pepper flakes.