Easiest Way to Make Delicious New Mexican Posole

New Mexican Posole. Posole is about as traditional New Mexican as you can get. This savory New Mexican stew is almost always served on Saint's Day feasts at the pueblos and at Christmas and New Year's gatherings of. In New Mexico, there is abundance and generosity and plenty of comfort food at holiday parties Posole, the savory and hearty, rather New Mexican Pozole.

New Mexico Posole made from dried red chile, tender pork, and tasty hominy is a spicy authentic soup that I crave. Reviews for: Photos of New Mexican Posole. New Mexican Posole. this link is to an external site that may or may not meet accessibility guidelines. You can have New Mexican Posole using 25 ingredients and 10 steps. Here is how you cook that.

Ingredients of New Mexican Posole

1. You need of for the posole:.
2. It's of dried hominy.
3. Prepare of chicken broth.
4. You need of beef bouillon cubes.
5. It's of unflavored gelatin.
6. Prepare of pork shoulder (cut into 2 inch cubes).
7. It's of oil.
8. You need of bay leaf.
9. It's of onion (peeled, halved).
10. You need of whole cloves.
11. Prepare of garlic (minced).
12. You need of ground cumin.
13. You need of black pepper.
14. Prepare of Salt.
15. You need of Water.
16. It's of for the red chile:.
17. Prepare of dried red chile (about 10 chile pods).
18. Prepare of garlic.
19. Prepare of chicken stock.
20. It's of soy sauce.
21. It's of cumin.
22. You need of black pepper.
23. It's of small onion (diced).
24. Prepare of avocado (diced).
25. It's of cilantro (minced).

Learn how to make New Mexican Posole. Posole has a long, macabre provenance as a dish for special occasions and gatherings.. . Traditional New Mexican Style Red Chile Posole. Red Chile Posole / Photo by Alissa Ferguson.

New Mexican Posole step by step

1. Soak the hominy in salted water overnight.
2. Prepare the red chile sauce by first deseeding the chile pods. Tear them into strips and place them in a sauce pot over medium to toast the chiles. When the chiles start to smell toasted (but before they start to smoke), add 2 cups of chicken stock, cumin, black pepper and garlic. simmer until the chiles are soft (~15 min).
3. Place the chiles and their liquid in a blender, add soy sauce and blend until smooth. thin with extra water to the desired saucy consistency. this can be made a day in advance and refrigerated..
4. Place the soaked hominy in a slow cooker, and add 2 cups of chicken broth and the beef bouillon. Sprinkle the gelatin over the top. Add the cumin, bay leaf, and garlic. Finally stud each onion halve with a clove and place in the slow cooker..
5. Salt and pepper the pork shoulder chunks. Then brown them in batches over high heat. Don't worry about getting them browned all over, just place them in the pan and don't move them until they get a nice browned layer on the bottom. Add the browned pieces to the slow cooker as they brown..
6. Deglaze the pan with a little water (or if you have wine laying around). Add the deglazed pan juices to the slow cooker..
7. Add just enough water to cover the hominy and pork..
8. Cook on high for 5 hours..
9. Turn the slow cooker to low and season with salt. Taste for proper seasoning. Continue to cook on low until the hominy "blooms," about another 2 hours. It should look a little like the kernels have split or popped like popcorn. Remove the large onion pieces (with the cloves), and the bay leaf..
10. Ladle the soup into bowls, top with reheated red chile, and garnish with diced onions, avocados, and cilantro..

Cover with water and bring to a boil. This is Very GOOD and is perfect for cooler weather. Thanks to our Subs for the Recipes and Ingredients. Posole, originally from Jalisco, Mexico, is traditionally served around Christmastime. It's so tasty and—with a few convenience items like canned hominy and chili.