New Mexican Posole is the first thing that appears to many people’s thought when it arrives to a perfect meal. Today, we will tell you instructions on cooking a appetizing New Mexican Posole.
We hope you got benefit from reading it, now let’s go back to new mexican posole recipe. You can cook new mexican posole using 25 ingredients and 10 steps. Here is how you achieve that.
Firstly, below are the ingridients that you should ready to make New Mexican Posole:
- Provide of for the posole:.
- Use 1 lb of dried hominy.
- Use 2 cups of chicken broth.
- Take 2 of beef bouillon cubes.
- Provide 1 pack (1/4 oz) of unflavored gelatin.
- You need 2-3 lb of pork shoulder (cut into 2 inch cubes).
- You need 1 tbsp of oil.
- Prepare 1 of bay leaf.
- Use 1 of onion (peeled, halved).
- Take 2 of whole cloves.
- Take 4 cloves of garlic (minced).
- Prepare 1 tsp of ground cumin.
- Prepare 1 tsp of black pepper.
- Get of Salt.
- Get of Water.
- Use of for the red chile:.
- Use 3 oz of dried red chile (about 10 chile pods).
- Provide 2 cloves of garlic.
- Use 2 cups of chicken stock.
- Use 1 tsp of soy sauce.
- Get 1 tsp of cumin.
- Take 1 tsp of black pepper.
- Take 1 of small onion (diced).
- Prepare 1 of avocado (diced).
- Take of cilantro (minced).
After readying the ingridients, now we are set to make our delightful New Mexican Posole:
- 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..
Recipe : New Mexican Posole
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