CHIMAYO RED RECIPES

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POSOLE ROJO RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Posole Rojo Recipe | Food Network Kitchen | Food Network image

A nourishing soup made with hominy and meat, posole is prepared in a number of ways throughout Mexico. For a bright soup with bold heat, add arbol and ancho chile sauce!

Provided by Food Network Kitchen

Categories     main-dish

Total Time 5 hours 20 minutes

Prep Time 1 hours 10 minutes

Cook Time 4 hours 10 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

3/4 cup dried chiles de arbol
4 or 5 dried ancho chiles
6 cloves garlic (2 smashed, 4 finely chopped)
Kosher salt
2 pounds boneless pork shoulder, trimmed and cut in half
2 teaspoons ground cumin
2 tablespoons vegetable oil
1 large white onion, chopped
8 cups low-sodium chicken broth
1 tablespoon dried oregano (preferably Mexican)
1 bay leaf
3 15-ounce cans white hominy, drained and rinsed
Diced avocado, shredded cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping

Steps:

  • Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids. Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes. Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours. Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce. Photograph by Con Poulos

POSOLE VERDE RECIPE - FOOD NETWORK



Posole Verde Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 30 minutes

Cook Time 30 minutes

Yield 10 servings

Number Of Ingredients 15

5 pounds pork butt, trimmed and diced into 1/2-inch pieces
4 cups julienned onions
8 garlic cloves
4 quarts fresh tomatillos
3 jalapenos, stemmed
1/2 cup canola oil
1 tablespoon ground cumin
8 cups chicken stock
Salt and freshly ground black pepper
4 cups hominy
4 ounces diced white cabbage
4 ounces diced white onions
4 ounces fresh Mexican cheese
4 ounces chopped fresh cilantro
Fried corn tortillas, for topping

Steps:

  • For the pork and stock: Cook the pork butt with 2 cups of the julienned onions, 5 cloves of the garlic and 5 cups water until the pork is cooked through, about 45 minutes.
  • Meanwhile, in a pot, combine the tomatillos and jalapenos and cover with water. Simmer for 20 minutes. Drain, reserving the tomatillos, jalapenos and 1 cup of the cooking liquid.
  • Saute the remaining 2 cups onions and 3 cloves garlic in some of the canola oil until golden brown. Transfer to a blender and add the cumin and reserved tomatillos, jalapenos and 1 cup cooking liquid and blend until smooth. Put the remaining canola oil in a pot and heat until smoking. Add the tomatillo mixture to the pot and cook for 5 minutes. Add the chicken stock and cook for another 15 minutes.
  • When the pork is cooked, season with salt. Pull out the pork and discard all that remains. Add the pork and hominy to the pot with the tomatillo broth and cook for an additional 10 minutes. Adjust the seasoning with salt and pepper.
  • For serving: Ladle the soup into bowls and top with some cabbage, white onions, Mexican cheese, cilantro and fried tortilla.

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POSOLE VERDE RECIPE | FOOD NETWORK
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Reviews 4.8
Total Time 1 hours 30 minutes
Category main-dish
Cuisine mexican
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