Posole Rojo
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
65
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
6 cloves
Garlic (2 smashed, 4 finely chopped)2 tsps
Ground Cumin2 tbsps
Vegetable Oil1 large
White Onion (chopped)8 cups
Chicken Broth (low-sodium)1
Bay LeafDirections:
1
Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible
2
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
3
Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender
4
Add the smashed garlic and 1/2 teaspoon salt and blend until smooth
5
Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids
6
Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside
7
Heat the vegetable oil in a Dutch oven or pot over medium heat
8
Add the onion and cook, stirring occasionally, until soft, about 5 minutes
9
Add the chopped garlic and cook 2 minutes
10
Increase the heat to medium high
11
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
12
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)
13
Bring to a low boil, then reduce the heat to maintain a simmer
14
Partially cover and cook, turning the pork a few times, until tender, about 3 hours
15
Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour
16
Remove the bay leaf
17
Transfer the pork to a cutting board; roughly chop and return to the pot
18
Add some water or broth if the posole is too thick
19
Season with salt
20
Serve with assorted toppings and the remaining chile sauce
21
Photograph by Con Poulos