I adapted this recipe from one I found on Food Network. I’m always looking for new and interesting flavors, and this soup definitely qualified. Don’t worry if you don’t like spicy foods. You will be able to adjust the spice level to your liking. Posole rojo just might become your new favorite soup!
You will have enough chile sauce for several batches, but don’t divide it up yet until you know how much you need per batch. That can vary based on personal taste and on the spiciness of the peppers used.
Snap off the stems and remove as many seeds as possible from the following:
3/4 c. chiles de arbol
4-5 dried ancho chiles
(I found both of these at Walmart in the Mexican section.)
Pour over the chiles and let sit for 30 minutes:
1 1/2 c. boiling water
After 30 minutes, put the chiles and water in a blender and blend until smooth with
2 cloves garlic
Pour the sauce through a mesh strainer to remove the solid pieces and discard them. Set the chile sauce aside for now.
In the Instant Pot on saute or on the stove, heat the pot until very hot and sear for 4 minutes on each side:
2 lbs. boneless, skinless chicken thighs, rubbed with 2 t. cumin
Remove the meat from the pot and saute until browned slightly:
1 onion, chopped
1 T. minced garlic
Add the chicken back in, along with the following:
8 c. broth (stovetop) or 6 c. broth (Instant Pot)
1 T. oregano
1 bay leaf
chili sauce to taste (Measure how much you put in and divide the leftovers accordingly to freeze for future batches of posole.)
Simmer the soup for 2 hours and shred the meat. Instant Pot: Cook at high pressure for 40 minutes, then quick release and shred the meat.
Add and simmer until hot:
3 cans hominy, drained
Authentic: avocado, cabbage, onion, radish, cilantro
Less authentic, but delicious too: sour cream, shredded cheese
Nutrition facts do not include toppings.