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Posole Rojo 
 
Jan. 20, 2012 8:00 pm 
Updated: Jan. 22, 2012 9:37 pm

This one was worth all the work.  The flavor profile is amazing and the recipe delivered everything that I could hope for.  The pork shoulder was excellently seasoned and very tender.  The broth was bursting with flavor and the chile sauce delivered the heat.  I had always avoided hominy because the idea of it scared me.  I am glad that I had tried posole at a Mexican restaurant because of the show Dinners, Drive-ins and Dives, now I can make it at home.



Preparation Time: 1 hour 10 minutes

Cook Time: 4 hours 10 minutes

Start to finish: 5 hours 20 minutes

Ingredients:

3/4 cup dried chiles de arbol

4 dried ancho chiles

6 cloves garlic, 2 smashed, 2 finely chopped

kosher salt

2 pounds boneless pork shoulder, trimmed and cut in half

2 teaspoons ground cumin

2 tablespoons vegetable oil

1 large white onion

8 cups low sodium chicken broth

1 tablespoon dried oregano, preferably Mexican oregano

1 bay leaf

3 15 ounce cans white hominy , rinsed and drained

diced avocado, shredded cabbage, diced onion, sliced radishes and fresh cilantro

Directions:

  1. Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.
  2. Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.
  3. Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours.
  4. Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce.
 
Comments
Jan. 22, 2012 9:37 pm
This posole recipe sounds really good! I love posole, but haven't made it yet. Definitely saving this link to try soon. Thanks for sharing.
 
 
 
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About Me
I learned to cook as a child and when I became a Boy Scout at age 11, I became highly motivated to learn to cook well while out on camping trips. I have been experimenting with cooking for many years. I am a fantastic cook, but only a mediocre chef. I can make anything that I have a recipe for, but I do not spend a lot of time just making things up. Have lived all around this great country and have had many culinary experiences because of it. I collect Junior League cookbooks and have a blog of my favorite recipes at http://yackelsyummies.blogspot.com/
 
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