Easiest Way to Make Any-night-of-the-week New Mexican Posole

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, new mexican posole. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

New Mexican Posole is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. New Mexican Posole is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook new mexican posole using 25 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make New Mexican Posole:

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

Steps to make New Mexican Posole:

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.

So that’s going to wrap this up with this special food new mexican posole recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!