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Practical Way to Homemade 5-Star New Mexican Posole

Hoping to dine New Mexican Posole a best restaurant's, but for some causes are not able to go to restaurants. This page is going to guide you with useful instructions on producing a New Mexican Posole like a famous chef made.

New Mexican Posole

We hope you got insight from reading it, now let's go back to new mexican posole recipe. You can have new mexican posole using 25 ingredients and 10 steps. Here is how you cook it.

To prepare an unforgettable New Mexican Posole, here are the ingridients required:

  1. Use of for the posole:.
  2. Use 1 lb of dried hominy.
  3. Provide 2 cups of chicken broth.
  4. Prepare 2 of beef bouillon cubes.
  5. Prepare 1 pack (1/4 oz) of unflavored gelatin.
  6. Provide 2-3 lb of pork shoulder (cut into 2 inch cubes).
  7. Get 1 tbsp of oil.
  8. Provide 1 of bay leaf.
  9. Get 1 of onion (peeled, halved).
  10. Provide 2 of whole cloves.
  11. Use 4 cloves of garlic (minced).
  12. Get 1 tsp of ground cumin.
  13. You need 1 tsp of black pepper.
  14. Provide of Salt.
  15. Prepare of Water.
  16. Prepare of for the red chile:.
  17. Provide 3 oz of dried red chile (about 10 chile pods).
  18. Take 2 cloves of garlic.
  19. You need 2 cups of chicken stock.
  20. Take 1 tsp of soy sauce.
  21. Use 1 tsp of cumin.
  22. You need 1 tsp of black pepper.
  23. You need 1 of small onion (diced).
  24. Provide 1 of avocado (diced).
  25. Use of cilantro (minced).

After preparing the materials, next you are ready to make your 5-star New Mexican Posole by following the procedures on this section:

  1. Soak the hominy in salted water overnight.
  2. Prepare the red chile sauce by first deseeding the chile pods. Tear them into strips and place them in a sauce pot over medium to toast the chiles. When the chiles start to smell toasted (but before they start to smoke), add 2 cups of chicken stock, cumin, black pepper and garlic. simmer until the chiles are soft (~15 min).
  3. Place the chiles and their liquid in a blender, add soy sauce and blend until smooth. thin with extra water to the desired saucy consistency. this can be made a day in advance and refrigerated..
  4. Place the soaked hominy in a slow cooker, and add 2 cups of chicken broth and the beef bouillon. Sprinkle the gelatin over the top. Add the cumin, bay leaf, and garlic. Finally stud each onion halve with a clove and place in the slow cooker..
  5. Salt and pepper the pork shoulder chunks. Then brown them in batches over high heat. Don't worry about getting them browned all over, just place them in the pan and don't move them until they get a nice browned layer on the bottom. Add the browned pieces to the slow cooker as they brown..
  6. Deglaze the pan with a little water (or if you have wine laying around). Add the deglazed pan juices to the slow cooker..
  7. Add just enough water to cover the hominy and pork..
  8. Cook on high for 5 hours..
  9. Turn the slow cooker to low and season with salt. Taste for proper seasoning. Continue to cook on low until the hominy "blooms," about another 2 hours. It should look a little like the kernels have split or popped like popcorn. Remove the large onion pieces (with the cloves), and the bay leaf..
  10. Ladle the soup into bowls, top with reheated red chile, and garnish with diced onions, avocados, and cilantro..

Recipe : New Mexican Posole

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