Best 3 Freds Posole Rojo Recipes

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Fred's posole rojo is a traditional Mexican dish made with pork, hominy, and a red chili broth. It is often served with toppings such as cilantro, onions, radishes, and avocado. This hearty and flavorful soup is a popular choice for special occasions and gatherings. In this article, we will explore the best recipes for Fred's posole rojo, providing step-by-step instructions and helpful tips to ensure a delicious and authentic dish. We will also discuss the history and cultural significance of this classic Mexican soup.

Check out the recipes below so you can choose the best recipe for yourself!

POSOLE ROJO



Posole Rojo image

Provided by Food Network Kitchen

Categories     main-dish

Time 5h20m

Yield 6 to 8 servings

Number Of Ingredients 13

3/4 cup dried chiles de arbol
4 or 5 dried ancho chiles
6 cloves garlic (2 smashed, 4 finely chopped)
Kosher salt
2 pounds boneless pork shoulder, trimmed and cut in half
2 teaspoons ground cumin
2 tablespoons vegetable oil
1 large white onion, chopped
8 cups low-sodium chicken broth
1 tablespoon dried oregano (preferably Mexican)
1 bay leaf
3 15-ounce cans white hominy, drained and rinsed
Diced avocado, shredded cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping

Steps:

  • Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.
  • Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.
  • Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours.
  • Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce.

POZOLE ROJO



Pozole Rojo image

Provided by Rick Martinez

Categories     main-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 16

1 ounce ancho chiles (2 to 3), stemmed and seeded
1 ounce guajillo chiles (3 to 4), stemmed and seeded
1 ounce pasilla chiles (3 to 4), stemmed and seeded
1 morita chile, stemmed
Four 15-ounce cans white or golden hominy, rinsed and drained
2 tablespoons vegetable oil
3 pounds boneless pork shoulder
16 cloves garlic (about 1 1/2 heads), peeled and lightly crushed
1 large white onion, chopped
Kosher salt
2 teaspoons dried Mexican oregano, plus more for serving
1/4 teaspoon whole black peppercorns
1 whole clove
1 small bunch cilantro (1 ounce)
1 small bunch mint (1 ounce)
2 large bay leaves

Steps:

  • Diced avocado, crema, crumbled queso fresco, thinly sliced green cabbage, chopped white onion, sliced radishes, fried tortilla strips, dried chile de arbol and lime wedges, for serving
  • Position a rack in the center of the oven and preheat to 350 degrees F.
  • Arrange the ancho, guajillo, pasilla and morita chiles on a rimmed baking sheet in an even layer and toast until beginning to brown (being careful not to char) and very fragrant and smells like toasted nuts, about 5 minutes. Let cool on the baking sheet.
  • Increase the oven to 450 degrees F. Spread the hominy in an even layer on a foil-lined rimmed baking sheet and roast, tossing once, until lightly toasted, very fragrant and just beginning to brown on the edges of the baking sheet, 15 to 20 minutes.
  • Meanwhile, heat the oil in a large Dutch oven or large heavy pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on the two largest sides, 10 to 12 minutes. Transfer to a large plate.
  • Add the garlic, onions and 6 1/2 teaspoons salt to the same pot. Reduce the heat to medium and cook, stirring occasionally, until the onions are tender and beginning to brown, 8 to 10 minutes. Add the toasted chiles, oregano, peppercorns, clove and 10 cups water to the pot and bring to a boil. Nestle the pork into the pot; the liquid should come halfway up the sides of the pork. Arrange the cilantro, mint and bay leaves around the pork. Cover, reduce to low and cook until the pork is very tender and shreds easily, 2 to 2 1/2 hours.
  • Remove and discard the cilantro, mint and bay leaves. Transfer the pork to a large plate. When cool enough to handle, shred the pork into large pieces. Loosely cover with plastic wrap.
  • Working in batches, puree the cooking broth and aromatics in a blender until completely smooth and no large pieces of chile remain. Season to taste.
  • Wipe the pot clean. Add the chile puree and toasted hominy and simmer over medium heat, uncovered, until the flavors meld, the broth is rich and the hominy has plumped up and is tender, about 20 minutes.
  • Stir the reserved pork into the pozole and cook until heated through, about 5 minutes.
  • Divide the posole among bowls. Top with desired toppings and a squeeze of lime.
  • The posole can be made up to 3 days ahead. Let cool; cover and chill.

POSOLE ROJO



Posole Rojo image

I'm posting this recipe for safe keeping...I make the regular Posole ...but I've never made the Rojo :) Planning on this recipe for Super Bowl!! Recipe was found in this months Food Network Magazine (my favorite!!)

Provided by katie in the UP

Categories     Stew

Time 6h

Yield 8 serving(s)

Number Of Ingredients 18

3/4 cup dried chile, de arbol
5 dried ancho chiles
6 garlic cloves, chopped
2 lbs boneless pork shoulder, trimmed
2 teaspoons ground cumin
2 tablespoons vegetable oil
1 large onion, chopped
8 cups chicken broth
1 tablespoon dried oregano
1 bay leaf
3 (15 ounce) cans white hominy, rinsed and drained
avocado
cabbage, shredded
onion, diced
radish, sliced
cilantro
lime, quartered
tortilla

Steps:

  • Clean chilies (taking off stems and deseeding).
  • Put chilies in bowl with boiling water; weigh down to keep chilies under water.
  • Soak approx 30 minute Transfer chilies and 1 1/2 cups of soaking liquid to blender.
  • Add garlic and 1/2 tsp salt a blend until smooth.
  • Strain through a fine mesh sieve into a bowl, pushing the sauce through with a rubber spatula discard the solids.
  • Rub the pork all over with the cumin and 1/2 tsp salt ; set aside.
  • Heat veggie oil in a dutch oven add onion and cook stirring occasionally, until soft, about 5 minute.
  • Add pork and sear, turning until slightly browned on all sides, about 5 minute.
  • Stir in 2 cups of water, the chicken borth, oregano, bay leaf and 1/2 tsp salt and approx 3/4 cup of chili sauce (you can add less -- depending on your spice taste).
  • Partially cover and cook approx 3 hours.
  • Stir in hominy and continue to simmer uncovered until the pork starts falling apart, about 1 more hour.
  • Remove bay leaf.
  • Transfer pork to a cutting board; roughly chop and return to the pot. Add some broth (or water) if the posole is too thick. Season with salt.
  • Serve with toppings and remaining chlle sauce.

Nutrition Facts : Calories 520.2, Fat 30.2, SaturatedFat 9.1, Cholesterol 80.6, Sodium 1166.4, Carbohydrate 33.4, Fiber 7.1, Sugar 5.2, Protein 28.2

Tips:
  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your posole rojo.
  • Don't be afraid to experiment with different chiles. There are many different types of chiles available, so you can find one that suits your taste.
  • Cook the posole until the hominy is tender. This will take about an hour, but it's worth the wait.
  • Serve the posole rojo with your favorite toppings. Some popular toppings include shredded chicken, avocado, sour cream, and cilantro.
  • Enjoy! Posole rojo is a delicious and hearty soup that is perfect for a cold day.
Conclusion:

Posole rojo is a traditional Mexican soup that is made with hominy, pork, and a variety of chiles. It is a hearty and flavorful soup that is perfect for a cold day. There are many different ways to make posole rojo, but the recipe in this article is a good starting point. Once you have mastered the basic recipe, you can experiment with different ingredients and toppings to create your own unique version of this classic soup.

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