17/02/2021 21:04

Recipe of Ultimate New Mexican Posole

by Lillie Guzman

New Mexican Posole
New Mexican Posole

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, new mexican posole. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

New Mexican Posole is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. New Mexican Posole is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must 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:
  1. Get for the posole:
  2. Get 1 lb dried hominy
  3. Make ready 2 cups chicken broth
  4. Take 2 beef bouillon cubes
  5. Get 1 pack (1/4 oz) unflavored gelatin
  6. Get 2-3 lb pork shoulder (cut into 2 inch cubes)
  7. Get 1 tbsp oil
  8. Prepare 1 bay leaf
  9. Take 1 onion (peeled, halved)
  10. Get 2 whole cloves
  11. Take 4 cloves garlic (minced)
  12. Make ready 1 tsp ground cumin
  13. Get 1 tsp black pepper
  14. Make ready Salt
  15. Get Water
  16. Make ready for the red chile:
  17. Take 3 oz dried red chile (about 10 chile pods)
  18. Get 2 cloves garlic
  19. Make ready 2 cups chicken stock
  20. Take 1 tsp soy sauce
  21. Get 1 tsp cumin
  22. Get 1 tsp black pepper
  23. Take 1 small onion (diced)
  24. Get 1 avocado (diced)
  25. Prepare cilantro (minced)
Instructions 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 is going to wrap this up with this special food new mexican posole recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!


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