Wild Hog Posole – Authentic Mexican Hominy Stew

A Warming Bowl of South Texas Tradition

Posole is one of the greatest culinary treasures of Mexico – a hearty stew of meat and hominy in a rich, chile-infused broth. Wild hog shoulder is perfect for this dish, becoming incredibly tender during the long simmer while adding robust flavor.

Red or Green?

Posole comes in three main varieties:

• Rojo (Red): Made with dried red chiles – the most common version
• Verde (Green): Made with tomatillos and green chiles
• Blanco (White): No chiles, just meat and hominy in clear broth

This recipe is for Posole Rojo, the classic red version that is perfect for wild hog.

Ingredients

For the Chile Base:

• 6 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 2 dried chiles de arbol (optional – for heat)
• 4 cups hot water
• 6 cloves garlic
• 1/2 white onion
• 1 tsp oregano (Mexican oregano preferred)
• 1 tsp cumin

For the Stew:

• 3-4 lbs wild hog shoulder, cut into 2-inch chunks
• 2 cans (29 oz each) hominy, drained and rinsed
• 1 large white onion, quartered
• 6 cloves garlic, whole
• 3 bay leaves
• 8-10 cups water or pork stock
• Salt to taste

Traditional Garnishes (Essential):

• Shredded cabbage
• Sliced radishes
• Diced white onion
• Fresh cilantro
• Dried oregano
• Lime wedges
• Crushed chile de arbol or red pepper flakes
• Tostadas for dipping

Instructions

Make the Chile Base:

1. Toast dried chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant and pliable. Do not burn.
2. Place toasted chiles in a bowl and cover with hot water. Let soak for 30 minutes.
3. Transfer chiles and soaking liquid to a blender. Add garlic, onion, oregano, and cumin.
4. Blend until completely smooth. Strain through a fine mesh sieve, pressing to extract all liquid. Set aside.

Cook the Pork:

1. Place wild hog chunks in a large pot with quartered onion, whole garlic cloves, and bay leaves.
2. Cover with water or stock. Bring to a boil, then reduce to a simmer.
3. Skim any foam that rises to the surface.
4. Simmer partially covered for 2-3 hours until the meat is fork-tender and shreds easily.

Assemble the Posole:

1. Remove the meat from the broth. Shred into bite-sized pieces, discarding any fat or connective tissue.
2. Strain the broth through a fine mesh sieve, discarding the onion, garlic, and bay leaves.
3. Return broth to the pot. Add the chile base and stir well.
4. Add the drained hominy and shredded meat.
5. Bring to a simmer and cook for 30 minutes to allow flavors to meld.
6. Season with salt to taste – it will need more than you think.

Serving

Posole is traditionally served in deep bowls with all the garnishes arranged on the table so everyone can customize their bowl. This is essential – the fresh, crunchy garnishes contrast beautifully with the rich, warm stew.

1. Ladle posole into large bowls.
2. Let each person add their own garnishes.
3. Squeeze lime over the top.
4. Serve tostadas on the side for dipping and scooping.

Pro Tips

• Toast your chiles: This step develops flavor – do not skip it.
• Strain the chile base: This ensures a smooth, beautiful broth without gritty bits.
• Low and slow: Wild hog needs time to become tender. Do not rush it.
• Make ahead: Posole is even better the next day. Make a big batch.
• Freeze portions: Freezes perfectly for up to 3 months.

Wild Hog Notes

Wild hog shoulder is ideal because:

• The collagen breaks down during cooking, creating body in the broth
• The flavor stands up to the bold chiles
• Shoulder has the right mix of meat and fat for long simmering

Processing Tip

When you bring your wild hog to Ruiz Custom Meats, ask us to save the shoulder in large chunks (bone-in is even better) specifically for posole or carnitas. The bone adds extra flavor and body to your broth.

Prep Time: 45 minutes | Cook Time: 3-4 hours | Serves: 10-12