New Mexican Posole
New Mexican Posole

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, new mexican posole. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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.

New Mexican Posole is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. New Mexican Posole is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have new mexican posole using 25 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make New Mexican Posole:
  1. Take for the posole:
  2. Take 1 lb dried hominy
  3. Take 2 cups chicken broth
  4. Get 2 beef bouillon cubes
  5. Get 1 pack (1/4 oz) unflavored gelatin
  6. Take 2-3 lb pork shoulder (cut into 2 inch cubes)
  7. Make ready 1 tbsp oil
  8. Prepare 1 bay leaf
  9. Make ready 1 onion (peeled, halved)
  10. Get 2 whole cloves
  11. Make ready 4 cloves garlic (minced)
  12. Get 1 tsp ground cumin
  13. Get 1 tsp black pepper
  14. Take Salt
  15. Get Water
  16. Make ready for the red chile:
  17. Prepare 3 oz dried red chile (about 10 chile pods)
  18. Take 2 cloves garlic
  19. Get 2 cups chicken stock
  20. Prepare 1 tsp soy sauce
  21. Take 1 tsp cumin
  22. Take 1 tsp black pepper
  23. Make ready 1 small onion (diced)
  24. Take 1 avocado (diced)
  25. Make ready cilantro (minced)

Learn how to make New Mexican Posole. Traditional New Mexican Style Red Chile Posole. Red Chile Posole / Photo by Alissa Ferguson. Cover with water and bring to a boil.

Instructions to make New Mexican Posole:
  1. Soak the hominy in salted water overnight
  2. 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)
  3. 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.
  4. 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.
  5. 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.
  6. Deglaze the pan with a little water (or if you have wine laying around). Add the deglazed pan juices to the slow cooker.
  7. Add just enough water to cover the hominy and pork.
  8. Cook on high for 5 hours.
  9. 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.
  10. Ladle the soup into bowls, top with reheated red chile, and garnish with diced onions, avocados, and cilantro.

This is Very GOOD and is perfect for cooler weather. Thanks to our Subs for the Recipes and Ingredients. Posole (also spelled "pozole") is a beloved Mexican stew that has become a favorite in New This recipe is our version of New Mexican-style posole. Tasters preferred boneless country-style pork ribs. By Tantri Wija For The New Mexican.

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