Anyone here have a terrific red posole recipe? I made one today, but it's okay, not a keeper.

T, I'm a little confused on this. My NM posole is pork/chicken broth based and then

a red chile sauce is spooned on top, along with the other fresh ingredients, like avocado, cilantro, onions, tortilla chips, etc for each individual serving.

The chile sauce is made up of dried, roasted NM chiles that are reconstituted and flavored.

 
I think it was the cumin, and maybe the smoked ham hock. . .

Cumin can make stuff taste like chile con carne, or at least it does for me. And that smoked ham hock, I never seen a Mexican posole recipe call for one--but I have not seen all recipes for posole!

That recipe looks good to me, except for the cumin and the ham-hock. I would leave the cumin out and use a FRESH, unsmoked hock, or pig's foot/trotter.

I love posole, but no one else in my household loves it as much as me. If I make a batch, I end up eating it all, over quite a while, or, I have to freeze it. . .

 
REC: Red Pork and Hominy Stew (Pozole Rojo). I make this a couple of times per year, and...

...freeze what we don't eat right away. It is labor intensive, but it makes a delicious pozole.

The only change I make is to use a bit of chicken or beef bouillon to season the soup at the end.

Fresh, pliable red chiles make a huge difference in flavor. Old, brittle chiles have lost a lot of flavor.


Red Pork and Hominy Stew (Pozole Rojo)
From the book Mexico One Plate at a Time by Rick Bayless
Serves 12
Yield 8½ qt.
Ingredients
2 lb. (about 5 cups) fresh or frozen nixtamal corn, well rinsed, or 1½ pounds (4 cups) American Southwestern dried pozole corn
1 head garlic, cloves broken apart, peeled, and halved
3½ lb. (1½ medium) pork shanks, cut into 1½-inch-thick pieces (you’ll have to ask the butcher to cut this for you)
1½ lb. (2 medium) pork trotters (a.k.a. fresh pigs’ feet), cut lengthwise in half (you’ll have to ask the butcher to do this for you, too)
1½ lb. bone-in pork shoulder, cut into 3 or 4 large pieces (again, ask the butcher)
~ Salt
2 large white onions, rather finely chopped
8 medium (4 ounces total) dried ancho chiles, stemmed and seeded
3 limes, cut into wedges
6 cups thinly sliced cabbage or head lettuce (though not traditional, I love Napa cabbage for pozole)
15 radishes, thinly sliced
3 to 4 Tbsp. dried Mexican oregano
2 Tbsp. coarsely ground dried hot red chile (optional)
24 tostadas (crisp-fried corn tortillas), store-bought or homemade
Steps

Cook the corn. The most careful cooks like to remove the hard, pointy end — the germ — of each lime-treated corn kernal (nixtamal) so that the kernels will splay into a rough flower shape as they cook. A fingernail or small knife works well for this job, along with a lot of patience. (This step is impractical when using American Southwestern dried pozole corn.)

Measure 6 quarts of water into a large (10-quart or so) pot and add the corn (either the rinsed nixtamal or the dried corn) and garlic. Bring to a boil, partially cover the pot, and simmer gently over medium-low heat until the corn is thoroughly tender — at a minimum, allow 2 to 3 hours for nixtamal, about 5 hours for dried corn. Add water as necessary to keep the water level more or less constant. Slower, longer cooking only means better pozole, as evidenced by the fact that in many places in Mexico huge pots of the fragrant mixture simmer over wood fires overnight before a fiesta.

Cook the meat. While the corn is simmering, place all the meats in another large pot, cover with 4 quarts of water, add 2 tablespoons salt, and bring to a boil. Skim off the grayish foam that rises during the next few minutes, then add half the chopped onions. Partially cover the pot and simmer over medium-low heat until all the meat is thoroughly tender, about 2 hours. Remove the meat from the broth and let cool. Or, if time allows, cool the meat in the broth for the best flavor and texture, then remove it.

Skim the fat from the broth; you’ll have 2 generous quarts broth. Pull the meat from the pork shanks and pull the shoulder meat into large shreds. Cut the bones and knuckles out of the trotters. Discard the bones and knuckles, then chop what remains into ½-inch pieces. Add to the shredded meat (there will be about 6 cups meat in all). Cover and refrigerate if not serving within an hour.

Season the pozole. While the corn and meat are cooking, rehydrate the ancho chiles in enough hot water to cover (lay a small plate on top to keep them submerged) for about 20 minutes. Purée the chiles, liquid and all, in batches if necessary, in a blender or food processor.
When the corn is tender, press the chile mixture through a medium-mesh strainer (this removes tough chile skins) directly into the simmering liquid. Add the pork broth and 1 tablespoon salt, partially cover, and simmer for 1 hour.

Serve. When you’re ready to serve, set out bowls of the condiments for your guests to add to their steaming, fragrant bowlfuls: the lime wedges, sliced cabbage or lettuce, sliced radishes, oregano, and optional ground chile. Scoop the remaining chopped onion into a strainer, rinse under cold water and shake off the excess, then place in a bowl and set out with the other condiments.

Add the meat to the simmering pozole and check the consistency. It should look hearty — chock full of hominy, with bits of meat — but brothy enough to be thought of as a soup or brothy stew. If necessary, add water. Taste the pozole and season with additional salt if you think it’s necessary; since hominy soaks up a surprising amount of sat, you may need as much as another tablespoon.

Either serve your posole extravaganze (brothy stew plus garnishes and go-withs) buffet-style or ladle portions of the pozole into large soup bowls and deliver them to your guests, then pass around the condiments.

Before sprinkling it over the bowl, each guest should powder the whole-leaf oregano by rubbing it between his or her palms. The crushed red chile is for those who really like spice. The tostadas are eaten as an accompaniment on the side.

Notes

Pozole prepared without the garnishes keeps very well — even improves — for several days, refrigerated. The biggest hurdle for most cooks is cooling it down quickly enough (I highly recommend immediately dividing the finished pozole among at least four 2- to 3-quart containers for quick cooling) and finding enough space in the refrigerator.

This content is from the book Mexico One Plate at a Time by Rick Bayless.

 
Here is one that I used to make at the cafe that was very well-received.

It certainly isn't authentic since I use canned enchilada sauce, but it is very good. It's easy and the longer you let it simmer the better it gets. It would work well in a crockpot I think.

* Exported from MasterCook *

My Posole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dawn's Recipe Mexican
Soups And Stews

Amount Measure Ingredient -- Preparation Method

3 pounds pork butt -- cut in cubes
8 boneless skinless chicken thighs -- cut in cubes
olive oil
2 large onions -- halved and thinly sliced
8 garlic cloves -- minced
2 cans red enchilada sauce (one medium, one hot)
6 cups water
chicken and beef base -- to taste
ground cumin and oregano leaves -- to taste
4 cans hominy -- rinsed and drained
ancho chile powder -- to taste

Brown meat in olive oil. Add onions, garlic and spices. Cook until spices are frangrant. Add onions and garlic, stir. Add enchilada sauce, water and bases. Add water. Bring to a boil and turn down to a simmer; cover and simmer for about 2 hours. Taste and check for seasonings. Add hominy and turn off heat. Let stand until cool. Can be heated up and eaten or frozen at this point.

Serve with sliced cabbage, radishes, green onions, cilantro and lime wedges.

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I don't think it is going to happen after all.

I responded to his email and said that I would like to work Friday and Saturday, and let's go from there. Apparently, he was not pleased with that response, since I have not heard a reply. I thought, well it is the holidays, but I still haven't heard a thing. It did make me remember one of the reasons that I quit before; he's a micro manager, and I don't like to be managed, at least when it is my business. I will wait and see what happens.He m ay have found someone that wants to be in there full-time, but a response would have been appreciated. Oh well.

 
It just goes to show you. I just got an email from the owner

asking when I wanted to start back. You just never know with this guy.

 
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