New Mexican Posole Rojo & Freshly Ground Chiles
RawSpiceBar Spices & Spice Kits
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- 2 lb
- pork shoulder (or beef shank, whole chicken; for vegetarians- we love the vegetarian posole recipe at oh my veggies)
- 6 clove
- 1 lb
- dried or canned hominy (can also substitute garbanzo beans or frozen corn)
- oz canned whole tomatoes in puree
- 3 Tbsp
- vegetable oil
- 6 c
- low sodium chicken broth
- 1 tsp
- honey or sugar
SALT & PEPPER TO TASTE
SLICED RADISHES, CHOPPED AVOCADO, FRESH CILANTRO OR LIME WEDGES FOR SERVING
How to Make New Mexican Posole Rojo & Freshly Ground Chiles
- 1Bring meat to room temperature. Pat meat dry to remove all excess liquid, generously salt.
- 2Heat vegetable oil in a Dutch oven or pot over medium high heat, until the oil is near smoking. Add and sear the meat, until well browned on each side. Try not to move the meat while it's searing. Remove meat from pot and set aside.
- 3Add 1 tablespoon vegetable oil to dutch oven over medium heat.
- 4Add chopped onions, scraping up the brown bits into the mix. Allow onions to begin to brown, about 10 minutes.
- 5Add minced garlic and cook until fragrant, about 3 minutes. Add RawspiceBar's Ground Chiles and Posole Spices in thirds until fragrant, about 5 minutes.
- 6Increase heat to medium. Add chopped tomatoes (juice removed) and let brown, about 5 minutes. Add vegetable oil as needed to keep contents moist.
- 7Add reserved tomato juice and sugar (or honey) & combine. Reduce heat to medium-low and simmer.
- 8Add seared meat back to pot. Cover and put in conventional oven at 275 degrees Fahrenheit. Allow to braise for 2 hours until meat is fork tender.
- 9When tender, remove posole from Dutch oven and temporarily remove meat. Chop meat into bite size pieces, about 1 inch each, set aside.
- 10Puree pot contents into a sauce with an immersion blender (or leave chunky, if preferred).
- 11Add chicken stock and bring to a simmer. Add canned hominy (or garbanzo beans) and chopped meat back to the pot and allow to cook for another 40-50 minutes on stovetop over medium-low heat until hominy is softened (if using dried hominy or garbanzo beans, soak over night first).