Recipe

Posole Rojo Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 9 months, 4 weeks ago A friend of mine wanted to have posole so I made this yesterday. I had never made it before but my ex-bf's grandpa (from New Mexico) used to; I remember it was delicious. If you want to make posole "blanco", just leave out the red chiles. If you want... More Prep:30m Cook:240m Servings:6	Luisascater
	posole chicken pork mexican hominy soup comfort food

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jimrug1

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juels

lacrenshaw

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Ingredients

1 lb. natural boneless pork shoulder

6 organic chicken thighs (with bone preferably)

1 large onion, peeled (divided)

4 cloves garlic, peeled and sliced(divided)

2 teaspoons dried oregano (divided)

Ground Cumin, to taste

2 teaspoons kosher salt (divided)

24 Peppercorns (divided)

8 Cups water (divided)

6 dried New Mexico chiles

1 12-Ounce package “Los Chileros” White Corn Posole (Hominy) OR

1 (1 lb, 13 oz) can golden hominy

Note: if using canned hominy, drain and rinse first

Condiments:

homemade Salsa fresca

1 cup diced red onion

2 ripe avocados, peeled and cut into small chunks

4 limes, quartered

12 fresh flour tortillas, cut in thick strips and fried until crisp

Fresh cilantro

Directions

If using dried posole corn (which I highly recommend), place the posole in a large pot covered with unsalted water, and cook for 3 to 4 hours, until the corn has softened. (Better done the night before; allow the posole to cool in the cooking broth overnight. Important: Salt should only be added when the kernels are nearly tender.)

Cut pork into 1-inch cubes and place in a large saucepan. Place chicken thighs in another large saucepan. Cut onion in half. In each saucepan, place each half of onion, 2 cloves garlic, cumin to taste, 1 teaspoon kosher salt, 12 peppercorns and 4 Cups water. Bring each to a boil and skim foam from surface. Cover pork and simmer for 1 hour. Cover chicken and simmer for 45 minutes.

While meats are cooking, break open the chilies and remove the seeds and veins. Put the chilies to cook in a medium sized pot. Cover with fresh water and gently boil until chilies are very soft. Let the mixture cool then purée the chilies with a little of the cooking water in a blender to make a paste. Strain and set aside.

Remove cooked pork and chicken from broths with a slotted spoon, shred the meats and place in a large pot or dutch oven.

Strain broths and discard the solids. Add both broths with drained, cooked hominy and red chile puree to pork and chicken.

Put pot on stove top and bring to a boil; reduce heat. Cover and simmer 30 minutes.

Taste posole and add more salt if needed. Serve in large soup bowls and add condiments to soup as desired.

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Comments

lacrenshaw 9 months, 4 weeks ago said:
Yummy... thanks, luisa! 5
Lorraine

meals4abby 9 months, 3 weeks ago said:
You rock Luisa! Thanks for yet another incredible recipe!!

juels 9 months, 3 weeks ago said:
I love Posole! Your picture looks beautiful and mouthwatering, as usual! Fantasic recipe!

jimrug1 9 months, 3 weeks ago said:
You heard right Luisa, I love Posole.. This is one of the best sounding reicpes for it I have seen... Nice work!!! Especially for your first time making it. The salsa fresca is perfect with it. High five is just not
enough... ;-)~ Jim

trigger 9 months, 3 weeks ago said:
Thank you Luisa for another delicious recipe I love the flavors five forks and a smile :)

patoalamanteca36 9 months, 2 weeks ago said:
I ate it for lunch w/Greg who had two Uber-sized portions and Diego and I are going to finish off the rest tonight. The wheat style panini bread.. goes really well with it. mmmmmmmmmm
ERES UNA BUENA COCINERA EXCEPCIONAL!!!!!!

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