New Mexican Posole

An updated version of the traditional new Mexican soup, from a native New Mexican. Dried hominy provide a better texture and flavor than anything from a can, while the stock replaces typical water and gets a boost from beef bouillon and gelatin to increase the broth s richness. The soup is covered in red chile sauce and garnished with onion, avocado and cilantro.

  1. for the posole:
  2. 1 lb dried hominy
  3. 2 cups chicken broth
  4. 2 beef bouillon cubes
  5. 1 pack (1/4 oz) unflavored gelatin
  6. 2-3 lb pork shoulder (cut into 2 inch cubes)
  7. 1 tbsp oil
  8. 1 bay leaf
  9. 1 onion (peeled halved)
  10. 2 whole cloves
  11. 4 cloves garlic (minced)
  12. 1 tsp ground cumin
  13. 1 tsp black pepper
  14. Salt
  15. Water
  16. for the red chile:
  17. 3 oz dried red chile (about 10 chile pods)
  18. 2 cloves garlic
  19. 2 cups chicken stock
  20. 1 tsp soy sauce
  21. 1 tsp cumin
  22. 1 tsp black pepper
  23. 1 small onion (diced)
  24. 1 avocado (diced)
  25. cilantro (minced)
  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. Change 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. Change 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. Change Salt and pepper the pork shoulder chunks Then brown them in batches over high heat Dont worry about getting them browned all over just place them in the pan and dont 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

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