NEW MEXICAN POSOLE
Steps:
- 1. Cover the posole with water and soak overnight. Bring the water and posole to a boil, reduce the heat, and simmer until the kernels "pop." approx 2 hours 2.Take dried red chile pods, remove stems. Rinse dry chile pods. Remove seeds Place chile pods on a cookie sheet in a 250' F oven for approximately 10 minutes. Turn chile pods several times to avoid scorching (twill turn a deeper red) Use these to make Chile Carib, Colorado etc for condiment table 3. Brown the LEAN meat in the oil. (Note: If you use fatty pork you may want to drain all but a couple tablespoons of oil.) 4. Add the onions and cook until they begin to caramelize. 5. Deglaze the pan with some of the hominy liquid. 6. Add the hominy and liquid to all the remaining ingredients, Including 2-3 whole red chiles, cover, and simmer all afternoon and evening. Add more water if necessary and continue to simmer until the pork is very tender and begins to fall apart. 7. The Posole pot is always on the stove for the duration of the serving. Usually, folks go to the pot and dish themselves up a bowl or soup plate.
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marie claire
[email protected]This posole was just okay. I found the broth to be a bit bland, and the pork was a little dry. I think I'll try a different recipe next time.
Young Cee
[email protected]I've made this posole several times now, and it's always a hit. It's a great recipe for a crowd, and it's also easy to make ahead of time.
Jacqueline Kennedy
[email protected]This was my first time making posole, and it turned out great! The recipe was easy to follow and the posole was delicious. I will definitely be making this again.
Lee Owen
[email protected]I'm not a big fan of hominy, but I really enjoyed this posole. The broth was flavorful and the pork was tender. I would definitely recommend this recipe.
Naheed khan
[email protected]This posole was a bit more work than I expected, but it was worth it. The flavors were amazing, and the pork was fall-off-the-bone tender. I will definitely be making this again for special occasions.
Hlei Curry
[email protected]I made this posole for a potluck, and it was a huge success. Everyone loved it, and I even got asked for the recipe. I will definitely be making this again.
Alicia lynn Mcmullin
[email protected]I'm giving this recipe 5 stars because it was so easy to follow and the posole turned out delicious. I especially liked the addition of the avocado and cilantro.
Brandy Smith
[email protected]This posole was a little too spicy for my taste, but I still enjoyed it. I would recommend using a milder chili pepper if you don't like spicy food.
David Mani
[email protected]I followed the recipe exactly, but my posole turned out bland. I think I might have used the wrong type of chili peppers.
Dejarn farrell
[email protected]This was one of the best posole recipes I've ever tried. The hominy and pork were cooked perfectly, and the broth was rich and flavorful. I will definitely be making this again.
Mahbub Official
[email protected]I made this posole for my family, and they all raved about it. The broth was flavorful and the pork was tender. I would definitely recommend this recipe.
Brittany Brown-Harrison
[email protected]This posole was a hit at my party! Everyone loved it, even the people who don't usually like Mexican food. I especially liked the crispy tortilla strips on top.
Kai Holloman
[email protected]I'm not usually a fan of posole, but this recipe changed my mind. The addition of green chiles and hominy gave it a really unique flavor that I loved. I also appreciated that the recipe was easy to follow.
Adeoye Adeola
[email protected]This New Mexican posole was absolutely delicious! The flavors were rich and complex, and the pork was tender and juicy. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again.