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Posole Rojo with Turkey or Chicken

Posole Rojo with Turkey or Chicken


  • 3 dried guajillo chiles or about 1/2 cup chiles de arbol, seeded and stemmed

  • 2 large dried ancho chiles, seeded and stemmed

  • 1 quart chicken stock, divided

  • 1 to 1 1/2 pounds cooked turkey or chicken, pulled/shredded

  • Honey or agave syrup (optional)

  • Juice of 1 lime (about 2 tablespoons)

  • 2 tablespoons olive oil

  • 1 large onion, chopped

  • 4 cloves garlic, chopped

  • 1 fresh bay leaf

  • 1 teaspoon (1/3 palmful) ground cumin

  • 1 teaspoon (1/3 palmful) dried oregano

  • 1 teaspoon (1/3 palmful) ground coriander

  • 1 pinch cinnamon

  • Salt and pepper

  • 1 15- to 15.5-ounce can hominy, drained

For toppings: chopped onion or thinly sliced scallions, sliced radishes, diced avocado dressed with lime, cilantro leaves and thinly shredded white or red cabbage


In a small pot, toast the chiles over medium heat, turning them once or twice, about 1 minute. Add enough stock to just cover the chiles and simmer until softened, 10-15 minutes. Transfer the mixture to a food processor and purée.

Meanwhile, in a Dutch oven, heat the oil, two turns of the pan, over medium heat. Add the onion, garlic, bay leaf, cumin, oregano, coriander and cinnamon. Season with salt and pepper, and cook, partially covered, stirring occasionally, until the onion softens, about 15 minutes. Add the hominy, turkey or chicken, chile purée, and the remaining stock. If the soup is too spicy, add a cup or so of water. Simmer until the flavors meld, just a few minutes. Salt to taste, remove the bay leaf and stir in the lime juice.

Serve in shallow bowls with toppings of your choice.