Casa Chimayo Red Posole
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
59
Spice
49
Sweetness
44
Sourness
39
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1360 g
Pork Shoulder1 tsp
Salt1
Bay Leaf4 cloves
Garlic (minced)1 tsp
Ground Cumin4 cloves
Peeled Garlic (fresh,)Directions:
1
You will essentially be preparing this recipe in three stages: pork, chile and posole
2
These are then combined into the final posole
3
For the pork: Place the pork shoulder in a pot and cover with water
4
Add the salt, bay leaf and onion
5
Bring to a boil, and then cook over medium heat until tender and falling off the bone, about 1 1/2 hrs
6
Remove the meat from the broth and let cool; reserve the broth for later
7
Pull the meat from the bones and cut into bite-size pieces
8
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
9
Put the broth, pods and garlic in a blender and blend until smooth
10
(Do not fill the blender more than halfway with liquid
11
) Add salt to taste and set aside
12
For the posole: Drain and rinse the posole
13
Put the posole in a cooking pot and cover with water; use about 2 parts water to 1 part posole
14
Add the onion and salt
15
Bring to a boil, and then lower the heat and simmer until the posole has started to "bloom", 1 to 1 1/2 hours
16
The posole will swell and start to resemble popcorn, but will still be chewy
17
At this point, add the pork, chile and any remaining broth into the posole and let it finish cooking
18
The key to a successful posole is watching for it to finish blooming
19
Posole is fully cooked when it has opened completely, and is tender when chewed
20
Taste and adjust seasonings
21
Serve in a bowl and place the garnishes on the table so that each person fixes their own