Holy Mole Posole Recipes

AUTHENTIC MOLE SAUCE

Steps:

• Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.
• Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
• Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles
• Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
• Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
• Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
• Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

MOLE POSOLE

Steps:

• In a large stock pot, add oil onion, pepper and chili over over medium-high heat. Cook until onions is soft, about 4 to 5 minutes.
• Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 10 minutes, covered.
• (Optional) Garnish with tortilla strips or chopped cilantro.

HOLY MOLE POSOLE

Steps:

• Mix first 10 ingredients in the slow cooker. Add pork roast on top. Spoon the hominy over the roast. Cover. Set crock pot on "high" for 45 minutes. Then set to "low" for 7-9 hours (occasionally turn the roast). Take out the pork and shred it with 2 forks. Remove bone (skim off any fat, if desired). Add shredded pork meat back into crock pot, along with cilantro, lime juice, 1/4 tsp. liquid smoke (or to taste). Bring back up to temperature. Keep mixture in the crock pot. Set out containers of desired condiments, and have guests ladle into soup bowls.

HOLY POSOLE

Steps:

• Start chopping and drinking. Nothing can go wrong, right? Get a sauté pan and put your yellow onion and garlic in there, heated with the olive oil on medium. Just a few minutes to make the onions transparent, mind-don't scorch 'em. Add in the oregano, chili powder, and cumin, mix it up, and let it go for another minute or so. Should look like this:
• screen-shot-2016-10-04-at-1-25-20-pm
• Remove from heat and get your bigass stock pot or cauldron or industrial vat and put it on the same burner you were just using to sauté. Dump in your salsa verde or green enchilada sauce (or your diced tomatillos and green chiles, which is what salsa verde is). More you add, greener it'll be. I just used a 7-oz can, but more wouldn't hurt.
• Also dump in your quart of chicken stock and the can of hominy (just wash and drain it first, you only want the kernels in there, not the liquid). Then shred up the breast meat of that rotisserie chicken and throw it in. Or hell, the thigh meat, leg meat, whatever. It's your posole. Whatever you feel like using, you'll need about 2 cups of meaty meat. Now scrape your spicy garlic n' onion sauté in there, mix it all up, and turn the heat up to high. BOIL IT. Soon as it's a-boilin', it should look a little something like this:
• screen-shot-2016-10-04-at-1-25-54-pm
• Mine's not so green as that picture up top because I went easy on the green sauce. You can add more (use another small can or buy a whole pint of salsa verde) or keep it low- key like this-either way is yum-yum. Once it's boiling, reduce heat and let it simmer for ten minutes.
• While it's simmering, you should do a tiny dance and then get your toppings ready. I highly recommend the lime squeeze right before you dig in, but remember, everything's optional. Here's my posole naked but with a wardrobe of goodies waiting to be draped upon it:
• screen-shot-2016-10-04-at-1-28-45-pm
• And now you get to make your posole look sexy. Top it with the nom-noms of your choice and enjoy! Goes great with tortilla chips and beer or margaritas, and this recipe should make enough for four people:
• screen-shot-2016-10-04-at-1-29-43-pm
• Regarding that time-saving stuff: You can make your salsa verde from scratch and some people really prefer it, so yay if you want to mess with tomatillos and green chiles of various kinds. (I've seen people do poblanos, jalapeños, serranos, and of course Hatch green chiles, but damn, it's all in the can ready to go.) You can also buy some chicken breasts or thighs and boil them forever to make your own chicken stock, then use the meat for your posole. And yeah, some people actually buy dry hominy and boil that too... I seriously don't have time for all of that, but you can go there if the spirit moves you. Hope you enjoy this super-tasty quick version!