New Mexican Posole
I used to have a recipe for Posole from Cook's Country, but I've misplaced it and I am in no mood to spend the $ to subscribe to Cook's online recipe collection. I am fairly certain my recipe is similar to Cook's, and it is just as delicious. I'm posting here so I do not forget how to make it.
New Mexican Posole
5 dried New Mexican peppers
4 cups boiling water
1 tsp oregano
1 tsp ground cumin
1 tsp ground coriander
3-4 Tbsp vegetable oil
3 lbs boneless pork shoulder, loin, or ribs; cut into 5 inch pieces
1/2 red onion, chopped
3 cloves garlic, minced
4 cups chicken broth
3 14 oz cans hominy, drained and rinsed
Juice of one lime
salt and pepper
garnishes:
diced avocado
sliced radish
julienned cabbage
minced cilantro
lime wedges
red onion slices
Tabasco
flour tortillas (we use The Pioneer Woman's recipe--they are awesome!)
Preheat oven to 350 degrees. Remove the stems of the peppers and place on a cookie sheet and roast in the oven until fragrant; not more than 5 minutes and be careful not to burn. Place roasted peppers in a large bowl and cover with 4 cups of boiling water and allow to steep at least 30 minutes. Place peppers, 2 cups of steeping liquid, oregano, cumin, and coriander in a blender and blend about 30 seconds until a paste is formed. Set aside remaining steeping liquid and chile paste.
In a large stew pot or dutch oven, heat 1 tbsp of oil until hot. Salt and pepper pork on all sides and brown in batches on all sides, adding another tbsp of oil between batches. Remove and set aside.
Add another tbsp of oil to pot and sauté onions with a bit of salt until soft and translucent; about 5 minutes. Add garlic and chile paste carefully to hot pan and sauté 30 seconds. Add pork and coat in chiles and spices. Add chicken broth. Bring to a boil and then cover and reduce to a simmer. Simmer 2 1/2 - 3 hours; adding reserved steeping liquid as needed. Remove pork and shredded with two forks and return to pot. Add hominy and heat through. Add the juice of one lime and stir. Ladle into bowls and serve with fresh tortillas and garnishes.
New Mexican Posole
5 dried New Mexican peppers
4 cups boiling water
1 tsp oregano
1 tsp ground cumin
1 tsp ground coriander
3-4 Tbsp vegetable oil
3 lbs boneless pork shoulder, loin, or ribs; cut into 5 inch pieces
1/2 red onion, chopped
3 cloves garlic, minced
4 cups chicken broth
3 14 oz cans hominy, drained and rinsed
Juice of one lime
salt and pepper
garnishes:
diced avocado
sliced radish
julienned cabbage
minced cilantro
lime wedges
red onion slices
Tabasco
flour tortillas (we use The Pioneer Woman's recipe--they are awesome!)
Preheat oven to 350 degrees. Remove the stems of the peppers and place on a cookie sheet and roast in the oven until fragrant; not more than 5 minutes and be careful not to burn. Place roasted peppers in a large bowl and cover with 4 cups of boiling water and allow to steep at least 30 minutes. Place peppers, 2 cups of steeping liquid, oregano, cumin, and coriander in a blender and blend about 30 seconds until a paste is formed. Set aside remaining steeping liquid and chile paste.
In a large stew pot or dutch oven, heat 1 tbsp of oil until hot. Salt and pepper pork on all sides and brown in batches on all sides, adding another tbsp of oil between batches. Remove and set aside.
Add another tbsp of oil to pot and sauté onions with a bit of salt until soft and translucent; about 5 minutes. Add garlic and chile paste carefully to hot pan and sauté 30 seconds. Add pork and coat in chiles and spices. Add chicken broth. Bring to a boil and then cover and reduce to a simmer. Simmer 2 1/2 - 3 hours; adding reserved steeping liquid as needed. Remove pork and shredded with two forks and return to pot. Add hominy and heat through. Add the juice of one lime and stir. Ladle into bowls and serve with fresh tortillas and garnishes.
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