New Mexican Posole. In New Mexico, there is abundance and generosity and plenty of comfort food at holiday parties Posole, the savory and hearty, rather New Mexican Pozole. Posole is about as traditional New Mexican as you can get. This savory New Mexican stew is almost always served on Saint's Day feasts at the pueblos and at Christmas and New Year's gatherings of.
Ingredients of New Mexican Posole
- Bereiten of for the posole:.
- Es ist 1 lb of dried hominy.
- Du brauchst 2 cups of chicken broth.
- Du brauchst 2 of beef bouillon cubes.
- Bereiten 1 pack (1/4 oz) of unflavored gelatin.
- Bereiten 2-3 lb of pork shoulder (cut into 2 inch cubes).
- Es ist 1 tbsp of oil.
- Du brauchst 1 of bay leaf.
- Du brauchst 1 of onion (peeled, halved).
- Bereiten 2 of whole cloves.
- Bereiten 4 cloves of garlic (minced).
- Bereiten 1 tsp of ground cumin.
- Es ist 1 tsp of black pepper.
- Du brauchst of Salt.
- Bereiten of Water.
- Es ist of for the red chile:.
- Es ist 3 oz of dried red chile (about 10 chile pods).
- Bereiten 2 cloves of garlic.
- Es ist 2 cups of chicken stock.
- Es ist 1 tsp of soy sauce.
- Du brauchst 1 tsp of cumin.
- Bereiten 1 tsp of black pepper.
- Du brauchst 1 of small onion (diced).
- Es ist 1 of avocado (diced).
- Du brauchst of cilantro (minced).
Learn how to make New Mexican Posole. Have you ever had a food experience that you know you'll never forget? I had one such experience recently with New Mexican Posole.. . Traditional New Mexican Style Red Chile Posole.
New Mexican Posole Anleitung
- 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..
Red Chile Posole / Photo by Alissa Ferguson. Cover with water and bring to a boil. This is Very GOOD and is perfect for cooler weather. Thanks to our Subs for the Recipes and Ingredients. A classic New Mexican red chile posole recipe with northern New Mexico red chile, pork, and New Mexico Red Chile Posole.