There are many variations of posole, a Mexican stew that always includes hominy–a type of corn known as posole in Spanish. My favorite versions include pork, seafood, or simply poblano chiles. If you are one of the many people who frequently substitute chicken when pork is called for, be sure to use dark meat, not breast meat. Breast meat takes on an unpleasant flavor and texture when it undergoes lengthy cooking. Some people favor this version, with its layer of tomatoey flavors and a depth contributed by the dried chiles, others prefer the tangy Posole Verde, which you can read here. Please don’t be put off by the long ingredient list. The last eight ingredients are simply condiments and the first three are for cooking the meat. It is not a complicated recipe.
Posole Rojo
