Jul 09 2026
Restaurants›Fry Bread House›Posole Recipe

Posole Recipe

Inspired by Fry Bread House
Time2h 30m
Serves6

PORK, GREEN ONIONS, CILANTRO AND RED CHILI PODS (ASK FOR GREEN ONIONS, CILANTRO AND LEMON ON THE SIDE)

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Ingredients

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STEWS

Method

STEWS

  1. 1

    Prepare chiles

    Remove stems and seeds from guajillo and ancho chiles. Soak in hot water until soft (about 20–30 minutes). Reserve the soaking liquid.

  2. 2

    Make chile paste

    Drain chiles and transfer to blender with 1/2 cup of the soaking liquid and garlic. Blend until smooth; set aside.

  3. 3

    Brown pork

    Pat pork dry and brown in a large heavy pot in batches with a little oil. Transfer browned pork to a plate.

  4. 4

    Sauté aromatics

    In the same pot, add onion and cook until translucent (about 5 minutes). Add garlic and cook for another minute.

  5. 5

    Bloom spices and combine

    Return pork to the pot. Stir in chile paste, cumin and oregano; cook, stirring, for 2 minutes to bloom the spices.

  6. 6

    Add liquids and hominy

    Add pork stock and drained hominy. Bring to a simmer.

  7. 7

    Simmer

    Reduce heat and simmer 1.5–2 hours, or until pork is tender and flavors meld. Skim fat if needed.

  8. 8

    Season

    Season with salt to taste. If stew thickens, add a bit more stock or water to reach desired consistency.

  9. 9

    Serve with sides

    Ladle into bowls. Serve with lemon wedges on the side. Offer cilantro and green onions garnish for guests to add on top as desired.

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