Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, new mexican posole. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
New Mexican Posole is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. New Mexican Posole is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have new mexican posole using 25 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make New Mexican Posole:
- Get for the posole:
- Take 1 lb dried hominy
- Prepare 2 cups chicken broth
- Make ready 2 beef bouillon cubes
- Take 1 pack (1/4 oz) unflavored gelatin
- Make ready 2-3 lb pork shoulder (cut into 2 inch cubes)
- Make ready 1 tbsp oil
- Make ready 1 bay leaf
- Get 1 onion (peeled, halved)
- Take 2 whole cloves
- Make ready 4 cloves garlic (minced)
- Make ready 1 tsp ground cumin
- Get 1 tsp black pepper
- Make ready Salt
- Take Water
- Get for the red chile:
- Make ready 3 oz dried red chile (about 10 chile pods)
- Prepare 2 cloves garlic
- Make ready 2 cups chicken stock
- Prepare 1 tsp soy sauce
- Get 1 tsp cumin
- Make ready 1 tsp black pepper
- Take 1 small onion (diced)
- Make ready 1 avocado (diced)
- Take cilantro (minced)
Steps to make New Mexican Posole:
- Soak the hominy in salted water overnight
- Prepare the red chile sauce by first deseeding the chile pods. Tear them into strips and place them in a sauce pot over medium to toast the chiles. When the chiles start to smell toasted (but before they start to smoke), add 2 cups of chicken stock, cumin, black pepper and garlic. simmer until the chiles are soft (~15 min)
- Place the chiles and their liquid in a blender, add soy sauce and blend until smooth. thin with extra water to the desired saucy consistency. this can be made a day in advance and refrigerated.
- Place the soaked hominy in a slow cooker, and add 2 cups of chicken broth and the beef bouillon. Sprinkle the gelatin over the top. Add the cumin, bay leaf, and garlic. Finally stud each onion halve with a clove and place in the slow cooker.
- Salt and pepper the pork shoulder chunks. Then brown them in batches over high heat. Don't worry about getting them browned all over, just place them in the pan and don't move them until they get a nice browned layer on the bottom. Add the browned pieces to the slow cooker as they brown.
- Deglaze the pan with a little water (or if you have wine laying around). Add the deglazed pan juices to the slow cooker.
- Add just enough water to cover the hominy and pork.
- Cook on high for 5 hours.
- Turn the slow cooker to low and season with salt. Taste for proper seasoning. Continue to cook on low until the hominy "blooms," about another 2 hours. It should look a little like the kernels have split or popped like popcorn. Remove the large onion pieces (with the cloves), and the bay leaf.
- Ladle the soup into bowls, top with reheated red chile, and garnish with diced onions, avocados, and cilantro.
So that is going to wrap this up for this exceptional food new mexican posole recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
