New Mexican Posole

Name: New Mexican Posole
Total time: 18000 s
Yield: 6 servings
Cuisine: American
Ingredients: for the posole:; 1 lb dried hominy; 2 cups chicken broth; 2 beef bouillon cubes; 1 pack (1/4 oz) unflavored gelatin; 2-3 lb pork shoulder (cut into 2 inch cubes); 1 tbsp oil; 1 bay leaf; 1 onion (peeled, halved); 2 whole cloves; 4 cloves garlic (minced); 1 tsp ground cumin; 1 tsp black pepper; Salt; Water; for the red chile:; 3 oz dried red chile (about 10 chile pods); 2 cloves garlic; 2 cups chicken stock; 1 tsp soy sauce; 1 tsp cumin; 1 tsp black pepper; 1 small onion (diced); 1 avocado (diced); cilantro (minced)

Lance Wilson @lance_wilson

Nyack, NY

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.

Lance Wilson @lance_wilson

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Ingredients

300 mins

6 servings

for the posole:
1 lbdried hominy
2 cupschicken broth
2beef bouillon cubes
1 pack (1/4 oz)unflavored gelatin
2-3 lbpork shoulder (cut into 2 inch cubes)
1 tbspoil
1bay leaf
1onion (peeled, halved)
2whole cloves
4 clovesgarlic (minced)
1 tspground cumin
1 tspblack pepper
Salt
Water
for the red chile:
3 ozdried red chile (about 10 chile pods)
2 clovesgarlic
2 cupschicken stock
1 tspsoy sauce
1 tspcumin
1 tspblack pepper
1small onion (diced)
1avocado (diced)
cilantro (minced)

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Steps

300 mins

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.