Posole With Red Chili Recipes

RED CHILE POZOLE

Steps:

• Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons olive oil, then onion, celery and garlic. Cook 3 minutes, stirring occasionally, then add the zucchini. Cook 5 more minutes, until zucchini is slightly softened, then remove from heat. Transfer vegetables to a plate and reserve.
• Return pot to medium heat. Add remaining 1 tablespoon olive oil, then Protein Starter. Using a wooden spoon, break apart into pieces about 1/2-inch big. Cook 8 to 10 minutes or until Protein Starter is lightly golden. Add ancho chile, adobo sauce, ground cumin, and chile powder. Cook 2 more minutes, breaking up ancho chile with spoon.
• Add vegetable broth, hominy, bay leaves, oregano, and reserved vegetable mixture. Bring to a simmer over medium-high heat, then reduce to medium-low heat and cook 10 to 12 minutes or until vegetables are tender. Season with kosher salt, if desired.
• To serve, top with cilantro leaves, diced avocado, and radishes. Serve with lime wedges and tortilla chips, if desired.

POSOLE WITH RED CHILE PODS AND CILANTRO SALSA

Steps:

• Cover the dried posole with boiling water and let stand at least an hour or overnight. Drain, then put it in a pot with rest of the ingredients, except the salsa and avocado. Bring to a boil, then lower the heat and simmer, partially covered, until the posole is tender and many of the kernels have opened up or flowered, like popcorn,, about 2 hours. Time can vary a great deal from brand to brand it could be done in 1 1/2 hours or take as long as 3.) Once the posole is clearly tender but not quite done, add 2 teaspoons salt, then season again to taste when finished.
• Ladle the posole into bowls with some of the broth. Stir in a spoonful of cilantro salsa, add some diced avocado to each bowl, then serve with a wedge of lime

POSOLE WITH RED CHILI

Steps:

• Garnishes.
• Chopped avocado, fresh cilantro, and white onion; thinly sliced cabbage, jalapeños, and radishes; lime wedges.
• Ingredient Info.
• New Mexico chiles are sold at Latin markets, specialty foods stores, and some supermarkets. Look for dried hominy at natural foods stores and ranchogordo.com.
• Preparation.
• Red Chile Purée.
• Preheat oven to 400°. Rinse and dry chiles; place in a single layer on a rimmed baking sheet and roast, turning occasionally, until puffed, fragrant, and a slightly darker red, 5-6 minutes. Let cool.
• Wearing gloves, use scissors to stem and halve chiles lengthwise. Discard seeds for less heat. Transfer to a medium saucepan and cover with 6 cups water. Add onion and garlic; season with salt. Bring to a simmer. Cook until chiles are soft, 25-30 minutes.
• Drain chile mixture, reserving liquid. Purée mixture and 1 1/2 cups liquid in a blender until smooth, adding more liquid if needed for a sauce that can coat a spoon. Strain through a medium-mesh sieve into a medium bowl. DO AHEAD Purée can be made 5 days ahead. Cover; chill.
• Posole.
• Season pork shoulder and ham hocks with 1 tablespoon salt. Rub garlic, chili powder, and cumin all over pork; set aside. DO AHEAD Pork can be marinated 1 day ahead. Cover and chill.
• Drain hominy. Transfer to a large heavy pot; add 12 cups water. Stud each onion with 1 clove; add to pot with 2 tablespoons salt and bay leaves. Cover; bring to a boil. Reduce heat to medium-low and simmer, covered and stirring often, until hominy begins to soften, about 1 hour (hominy takes longer to cook than pork, so give it a jump start).
• Add pork shoulder and ham hocks to hominy; pour in water to cover by 1 inch. Cook, uncovered, stirring occasionally and adding more water as needed to keep ingredients submerged, until hominy is tender and pork is very tender and falling apart, 2-2 1/2 hours. Remove onions, bay leaves, and hocks. Discard onions and let hocks cool slightly; pick meat from bones and discard any cartilage, skin, and fat. Return meat to pot and stir in 3/4 cup red chile purée. Season to taste with salt and more red chile purée, if desired.
• Divide posole among bowls. Serve with remaining red chile purée and garnishes.

CASA CHIMAYO RED POSOLE

Steps:

• You will essentially be preparing this recipe in three stages: pork, chile and posole. These are then combined into the final posole.
• For the pork: Place the pork shoulder in a pot and cover with water. Add the salt, bay leaf and onion. Bring to a boil, and then cook over medium heat until tender and falling off the bone, about 1 1/2 hrs.
• Remove the meat from the broth and let cool; reserve the broth for later. Pull the meat from the bones and cut into bite-size pieces.
• For the chile: Put the chile pods in about 2 cups of the hot broth (enough to allow the pods to puree easily in a blender) and let soak until soft, about 20 minutes.
• Put the broth, pods and garlic in a blender and blend until smooth. (Do not fill the blender more than halfway with liquid.) Add salt to taste and set aside.
• For the posole: Drain and rinse the posole. Put the posole in a cooking pot and cover with water; use about 2 parts water to 1 part posole. Add the onion and salt. Bring to a boil, and then lower the heat and simmer until the posole has started to "bloom", 1 to 1 1/2 hours. The posole will swell and start to resemble popcorn, but will still be chewy. At this point, add the pork, chile and any remaining broth into the posole and let it finish cooking. The key to a successful posole is watching for it to finish blooming. Posole is fully cooked when it has opened completely, and is tender when chewed. Taste and adjust seasonings.
• Serve in a bowl and place the garnishes on the table so that each person fixes their own.

RED POZOLE

Steps:

• Place pork shoulder in the refrigerator. Transfer pork shanks and feet into a large pot on the stove. Add onion, carrot, and celery, salt, pepper, cumin, and bay leaves. Pour in 3 quarts water. Turn heat to high and bring to a simmer.
• Skim foam from the surface and add Mexican oregano, rubbing it between your hands as you drop it into the pot. Reduce heat to medium-low and simmer gently until pork is tender and will easily come off the bone, about 3 ½ hours.
• While the pork is simmering, place unpeeled garlic cloves in a dry pan over medium heat. Roast the cloves, shaking the pan occasionally over the heat, until slightly charred on the outside and just starting to get soft on the inside. Remove from the heat and transfer into a bowl to cool.
• Place guajillo and ancho chile peppers into a 4-cup liquid measuring cup and set a strainer over the top. Ladle some simmering broth from the pot into the strainer until chiles are covered. Let soak until the pork is finished simmering.
• When pork is finished cooking, set a strainer over a large bowl. Remove pork and vegetables with a slotted spoon and place in the strainer.
• Meanwhile, peel the cooled garlic cloves and add them to the chile pepper and broth mixture. Puree chile mixture with an immersion blender until smooth.
• Pass pureed chiles through a strainer into the pot of broth. Add a spoonful or two of the broth to the pureed chiles to help it pass through the strainer if needed. Pour the remaining 1 quart of water through the strainer, then add the pork shoulder to the pot. Simmer over medium-low heat.
• While the pork shoulder simmers, remove bones from pork shanks, then cut shanks and feet into smaller pieces.
• Once the pork shoulder has simmered for 1 ½ hours, add diced shanks and feet to the pot. Stir in hominy and continue to simmer until pork is very tender, about 1 more hour. Skim any fat from the surface as it cooks and season with more salt if needed.

NEW MEXICAN POSOLE ROJO WITH FRESHLY GROUND CHILE POWDER

Steps:

• Brown the meat:.
• 1. Bring meat to room temperature. Pat meat dry to remove all excess liquid, generously salt.
• 2. Heat vegetable oil in a Dutch oven or pot over medium high heat, until the oil is near smoking. Add and sear the meat, until well browned on each side. Try not to move the meat while it's searing. Remove meat from pot and set aside.
• Layer the aromatics:.
• 1. Add 1 tablespoon vegetable oil to dutch oven over medium heat.
• 2. Add chopped onions, scraping up the brown bits into the mix. Allow onions to begin to brown, about 10 minutes.
• 3. Add minced garlic and cook until fragrant, about 3 minutes. Add RawspiceBar's Ground Chiles and Posole Spices in thirds until fragrant, about 5 minutes.
• 4. Increase heat to medium. Add chopped tomatoes (juice removed) and let brown, about 5 minutes. Add vegetable oil as needed to keep contents moist.
• 5. Add reserved tomato juice and sugar (or honey) & combine. Reduce heat to medium-low and simmer.
• Braise & simmer:.
• 1. Add seared meat back to pot. Cover and put in conventional oven at 275 degrees Fahrenheit. Allow to braise for 2 hours until meat is fork tender.
• 2. When tender, remove posole from Dutch oven and temporarily remove meat. Chop meat into bite size pieces, about 1 inch each, set aside.
• 3. Puree pot contents into a sauce with an immersion blender (or leave chunky, if preferred).
• 4. Add chicken stock and bring to a simmer. Add canned hominy (or garbanzo beans) and chopped meat back to the pot and allow to cook for another 40-50 minutes on stovetop over medium-low heat until hominy is softened (if using dried hominy or garbanzo beans, soak over night first).