amanda_pennsylvania
Well-known member
Liam likes it, though. He loves chile. Such a good little New Mexican baby!
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DH does not like my posole. Oh, well. More for me!
- Thread starter amanda_pennsylvania
- Start date
amanda_pennsylvania
Well-known member
Maybe that would help. I used chipotle chiles this time and I think he prefers green.
But more "stuff" would probably help.
But more "stuff" would probably help.
I prefer red dried New Mexico chiles. Here is my favorite recipe.
Judy's Red Posole
2 1/2 pounds pork butt (cut in 3/4 inch cubes. If butt is bone-in, cut meat off bones and cook the bones in the broth for flavor)
1 pigs foot (have butcher split in half lengthwise)
2 fresh pork hocks (not cured ham)
4 quarts water (add more during cooking process if necessary)
1 onion, cut in half
1 whole head garlic (about 8 cloves), chopped finely (divided use)
1 Tablespoon dried oregano
1/2 tsp ground cumin
1 chopped onion
1 tablespoon salt
2 bay leaves
1-1/2 cups puréed chile guajillo or New Mexico dried red chiles (see Note)
Additional dried oregano, to taste
3 (151/2-ounce) cans white hominy, drained and rinsed
GARNISHES:
Diced radishes
Diced onions or diced scallions
Wedges of lime or lemon
Chile de árbol paste (you'll need 1 cup chiles de árbol; see Note)
Dried oregano
Thinly shredded cabbage
Fresh cilantro
Place pigs feet and pork hocks in a large stockpot, add water and bring to a boil. Skim off foam that rises to the surface. Add the onion halves and half of the chopped garlic. Add 1 tablespoon oregano, cumin, salt and bay leaves. Simmer gently about 1-1/2 hours.
Add cubed pork butt and the other half of the garlic. Skim off any additional foam and continue to simmer until all the meat is tender.
Remove pork from liquid and let cool.
Discard the bones, the onion halves, and the fat and rind from the pork hocks. Skim excess fat off the top. Break the pork hocks up into serving size pieces.
Place all the pork back into the broth and bring to a boil. Add chili guajillo purée and a little more oregano (about 1/4 tsp.)
Simmer briefly until flavors blend (about 20 minutes). Add hominy and let simmer for 5 minutes more. Remove and discard the bay leaves and add more salt if necessary.
Ladle the soup into big warm bowls and top with desired garnishes.
(Serve additional garnishes of diced radish, scallion, wedges of lime or lemon, chile de árbol paste, cabbage and oregano in separate bowls on the side.)
Note: For Chile Guajillo Purée: Remove stems and seeds from chiles and tear them into large, flat pieces. Toast over medium heat in a heavy skillet, pressing them down with a metal spatula until they crackle and blister. They will have some spots on the inside the color or tobacco and will have a nice aroma when they are done. Do not allow to burn or your puree will be bitter. Remove to a bowl, cover with boiling water and soak for 30 minutes. Place chiles in blender with enough of the water to make the blades turn and pull the chiles under and blend until smooth. (If you use Chile Guajillos, for a smooth puree, you may want to put the puree through a mesh strainer to remove the tough skins. New Mexico chiles do not need this step.)
For Chile de Arbol Paste: Remove stems and some of the seeds from 1 cup chiles de árbol. Over medium heat in a heavy skillet, add 1 tablespoon of oil (I use sunflower seed oil) and lightly toast the chiles de árbol, turning and tossing the chiles to toast all sides. Remove to a bowl, cover with boiling water and soak for 20 minutes. Place in blender with some of the soaking water, add salt to taste and blend until smooth.
Makes 14-16 cups or about 8-10 servings.
Judy's Red Posole
2 1/2 pounds pork butt (cut in 3/4 inch cubes. If butt is bone-in, cut meat off bones and cook the bones in the broth for flavor)
1 pigs foot (have butcher split in half lengthwise)
2 fresh pork hocks (not cured ham)
4 quarts water (add more during cooking process if necessary)
1 onion, cut in half
1 whole head garlic (about 8 cloves), chopped finely (divided use)
1 Tablespoon dried oregano
1/2 tsp ground cumin
1 chopped onion
1 tablespoon salt
2 bay leaves
1-1/2 cups puréed chile guajillo or New Mexico dried red chiles (see Note)
Additional dried oregano, to taste
3 (151/2-ounce) cans white hominy, drained and rinsed
GARNISHES:
Diced radishes
Diced onions or diced scallions
Wedges of lime or lemon
Chile de árbol paste (you'll need 1 cup chiles de árbol; see Note)
Dried oregano
Thinly shredded cabbage
Fresh cilantro
Place pigs feet and pork hocks in a large stockpot, add water and bring to a boil. Skim off foam that rises to the surface. Add the onion halves and half of the chopped garlic. Add 1 tablespoon oregano, cumin, salt and bay leaves. Simmer gently about 1-1/2 hours.
Add cubed pork butt and the other half of the garlic. Skim off any additional foam and continue to simmer until all the meat is tender.
Remove pork from liquid and let cool.
Discard the bones, the onion halves, and the fat and rind from the pork hocks. Skim excess fat off the top. Break the pork hocks up into serving size pieces.
Place all the pork back into the broth and bring to a boil. Add chili guajillo purée and a little more oregano (about 1/4 tsp.)
Simmer briefly until flavors blend (about 20 minutes). Add hominy and let simmer for 5 minutes more. Remove and discard the bay leaves and add more salt if necessary.
Ladle the soup into big warm bowls and top with desired garnishes.
(Serve additional garnishes of diced radish, scallion, wedges of lime or lemon, chile de árbol paste, cabbage and oregano in separate bowls on the side.)
Note: For Chile Guajillo Purée: Remove stems and seeds from chiles and tear them into large, flat pieces. Toast over medium heat in a heavy skillet, pressing them down with a metal spatula until they crackle and blister. They will have some spots on the inside the color or tobacco and will have a nice aroma when they are done. Do not allow to burn or your puree will be bitter. Remove to a bowl, cover with boiling water and soak for 30 minutes. Place chiles in blender with enough of the water to make the blades turn and pull the chiles under and blend until smooth. (If you use Chile Guajillos, for a smooth puree, you may want to put the puree through a mesh strainer to remove the tough skins. New Mexico chiles do not need this step.)
For Chile de Arbol Paste: Remove stems and some of the seeds from 1 cup chiles de árbol. Over medium heat in a heavy skillet, add 1 tablespoon of oil (I use sunflower seed oil) and lightly toast the chiles de árbol, turning and tossing the chiles to toast all sides. Remove to a bowl, cover with boiling water and soak for 20 minutes. Place in blender with some of the soaking water, add salt to taste and blend until smooth.
Makes 14-16 cups or about 8-10 servings.