Posole Rojo
Total time1 hr 40 min
Prep time25 min
Cook time1 hr 15 min
4.6(28)
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Learn more →Ingredients
6 servings
For the stew
- 4 bone-in, skin-on chicken thighs (about 2 ½ lb total)
- 1 ½ tsp kosher salt, divided, plus more to taste
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 medium white onion, roughly chopped
- 4 garlic cloves, smashed
- 1 tsp ground cumin
- 1 tsp dried oregano
- 6 cups low-sodium chicken broth
- 2 cans (15 oz each) hominy, drained and rinsed
- ½ tsp ground turmeric
For the red chile sauce
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 dried pasilla chile, stemmed and seeded
- 2 medium roma tomatoes, halved
For serving
- ¼ head green cabbage, thinly sliced
- 4 radishes, thinly sliced
- 1 lime, cut into wedges
- ½ cup fresh cilantro leaves (optional)
- 1 avocado, sliced (optional)
Instructions
- 1
Pat the chicken thighs dry and season all over with 1 tsp of the salt and the black pepper.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 5–6 minutes, until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer to a plate.
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