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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A friend of mine wanted to have posole so I made this yesterday. I had never made it before but my ex-bf's grandpa (from New Mexico) used to; I remember it was delicious. If you want to make posole blanco , just leave out the red chiles. Read more . If you want to make posole verde use fire roasted green chiles and tomatillos :-) Ingredients:
1 lb. natural boneless pork shoulder |
6 organic chicken thighs (with bone preferably) |
1 large onion, peeled (divided) |
4 cloves garlic, peeled and sliced(divided) |
2 teaspoons dried oregano (divided) |
ground cumin, to taste |
2 teaspoons kosher salt (divided) |
24 peppercorns (divided) |
8 cups water (divided) |
6 dried new mexico chiles |
1 12-ounce package “los chileros” white corn posole (hominy) or |
1 (1 lb, 13 oz) can golden hominy |
note: if using canned hominy, drain and rinse first |
condiments |
homemade salsa fresca |
1 cup diced red onion |
2 ripe avocados, peeled and cut into small chunks |
4 limes, quartered |
12 fresh flour tortillas, cut in thick strips and fried until crisp |
fresh cilantro |
Directions:
1. If using dried posole corn (which I highly recommend), place the posole in a large pot covered with unsalted water, and cook for 3 to 4 hours, until the corn has softened. (Better done the night before; allow the posole to cool in the cooking broth overnight. Important: Salt should only be added when the kernels are nearly tender.)
2. Cut pork into 1-inch cubes and place in a large saucepan. Place chicken thighs in another large saucepan. Cut onion in half. In each saucepan, place each half of onion, 2 cloves garlic, cumin to taste, 1 teaspoon kosher salt, 12 peppercorns and 4 Cups water. Bring each to a boil and skim foam from surface. Cover pork and simmer for 1 hour. Cover chicken and simmer for 45 minutes.
3. While meats are cooking, break open the chilies and remove the seeds and veins. Put the chilies to cook in a medium sized pot. Cover with fresh water and gently boil until chilies are very soft. Let the mixture cool then purée the chilies with a little of the cooking water in a blender to make a paste. Strain and set aside.
4. Remove cooked pork and chicken from broths with a slotted spoon, shred the meats and place in a large pot or dutch oven.
5. Strain broths and discard the solids. Add both broths with drained, cooked hominy and red chile puree to pork and chicken.
6. Put pot on stove top and bring to a boil; reduce heat. Cover and simmer 30 minutes.
7. Taste posole and add more salt if needed. Serve in large soup bowls and add condiments to soup as desired.
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