New Mexican Posole. Posole, the savory and hearty, rather soupy stew made from dried large white corn kernels simmered for hours, is traditional and easy to prepare. Stir in a ruddy red purée of dried New Mexico chiles to give the stew its requisite kick. I've been making this pork posole stew for years.

Source is an out-of-print cookbook called "Blue Corn and Chocolate" This New Mexico Posole recipe is a hearty, flavorful pork soup or stew made with New Mexico red chiles, garlic, pork, and hominy. New Mexico Posole For me, there are a few places at Christmas-time that I crave being at because they scream Christmas to me. Posole is a special dish, traditionally served between October and December in Mexico and places with a strong Mexican cultural influence. You can have New Mexican Posole using 25 ingredients and 10 steps. Here is how you cook that.

Ingredients of New Mexican Posole

You need of for the posole:.
You need 1 lb of dried hominy.
Prepare 2 cups of chicken broth.
Prepare 2 of beef bouillon cubes.
Prepare 1 pack (1/4 oz) of unflavored gelatin.
You need 2-3 lb of pork shoulder (cut into 2 inch cubes).
Prepare 1 tbsp of oil.
Prepare 1 of bay leaf.
You need 1 of onion (peeled, halved).
You need 2 of whole cloves.
It's 4 cloves of garlic (minced).
You need 1 tsp of ground cumin.
Prepare 1 tsp of black pepper.
You need of Salt.
It's of Water.
You need of for the red chile:.
You need 3 oz of dried red chile (about 10 chile pods).
Prepare 2 cloves of garlic.
Prepare 2 cups of chicken stock.
Prepare 1 tsp of soy sauce.
Prepare 1 tsp of cumin.
It's 1 tsp of black pepper.
Prepare 1 of small onion (diced).
It's 1 of avocado (diced).
It's of cilantro (minced).

A simple stew made from pork and hominy; it's a celebratory dish typically served for weddings, holidays like New Year's Eve and other special occasions. Pozole is a soup that is traditionally from Mexico and made with pork, hominy, and frequently, a red chile sauce. Traditional pozole is garnished with toppings like shredded cabbage, but in New Mexico, we typically serve it up with a warm tortilla. Traditional New Mexico Red Chile Posole Recipe.

New Mexican Posole step by step

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..

If you're from New Mexico, then you've got a family member that makes the best red chile posole. In my family, my grandmother always made the food at the family gatherings. Although this seems like a very simple recipe, you. As one of the trinity of special summer crops, corn is occasionally eaten in New Mexico in ways familiar to other Americans, such as roasted or grilled on the cob, or made into a summer pudding, or simply cooked as a side dish of buttered kernels. I've learned this recipe from a friend from Mexico.