How to Prepare Wolfgang Puck New Mexican Posole

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, new mexican posole. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

New Mexican Posole is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. New Mexican Posole is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have new mexican posole using 25 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make New Mexican Posole:

1. Prepare for the posole:
2. Take 1 lb dried hominy
3. Prepare 2 cups chicken broth
4. Make ready 2 beef bouillon cubes
5. Take 1 pack (1/4 oz) unflavored gelatin
6. Make ready 2-3 lb pork shoulder (cut into 2 inch cubes)
7. Prepare 1 tbsp oil
8. Prepare 1 bay leaf
9. Make ready 1 onion (peeled, halved)
10. Prepare 2 whole cloves
11. Make ready 4 cloves garlic (minced)
12. Take 1 tsp ground cumin
13. Prepare 1 tsp black pepper
14. Get Salt
15. Prepare Water
16. Prepare for the red chile:
17. Take 3 oz dried red chile (about 10 chile pods)
18. Take 2 cloves garlic
19. Make ready 2 cups chicken stock
20. Take 1 tsp soy sauce
21. Prepare 1 tsp cumin
22. Get 1 tsp black pepper
23. Take 1 small onion (diced)
24. Prepare 1 avocado (diced)
25. Make ready cilantro (minced)

Steps to make New Mexican Posole:

1. Soak the hominy in salted water overnight
2. 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)
3. 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.
4. 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.
5. 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.
6. Deglaze the pan with a little water (or if you have wine laying around). Add the deglazed pan juices to the slow cooker.
7. Add just enough water to cover the hominy and pork.
8. Cook on high for 5 hours.
9. 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.
10. 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 with this exceptional food new mexican posole recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!