Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, new mexican posole. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
New Mexican Posole is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. New Mexican Posole is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook new mexican posole using 25 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make New Mexican Posole:
- Take for the posole:
- Prepare 1 lb dried hominy
- Take 2 cups chicken broth
- Get 2 beef bouillon cubes
- Make ready 1 pack (1/4 oz) unflavored gelatin
- Prepare 2-3 lb pork shoulder (cut into 2 inch cubes)
- Take 1 tbsp oil
- Get 1 bay leaf
- Make ready 1 onion (peeled, halved)
- Make ready 2 whole cloves
- Make ready 4 cloves garlic (minced)
- Get 1 tsp ground cumin
- Make ready 1 tsp black pepper
- Get Salt
- Get Water
- Prepare for the red chile:
- Get 3 oz dried red chile (about 10 chile pods)
- Make ready 2 cloves garlic
- Get 2 cups chicken stock
- Get 1 tsp soy sauce
- Take 1 tsp cumin
- Prepare 1 tsp black pepper
- Get 1 small onion (diced)
- Take 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’s going to wrap it up for this special food new mexican posole recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
