New Mexican Posole

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Lance Wilson
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.

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Ingredients

300 mins
6 servings
  1. for the posole:
  2. 1 lbdried hominy
  3. 2 cupschicken broth
  4. 2beef bouillon cubes
  5. 1 pack (1/4 oz)unflavored gelatin
  6. 2-3 lbpork shoulder (cut into 2 inch cubes)
  7. 1 tbspoil
  8. 1bay leaf
  9. 1onion (peeled, halved)
  10. 2whole cloves
  11. 4 clovesgarlic (minced)
  12. 1 tspground cumin
  13. 1 tspblack pepper
  14. Salt
  15. Water
  16. for the red chile:
  17. 3 ozdried red chile (about 10 chile pods)
  18. 2 clovesgarlic
  19. 2 cupschicken stock
  20. 1 tspsoy sauce
  21. 1 tspcumin
  22. 1 tspblack pepper
  23. 1small onion (diced)
  24. 1avocado (diced)
  25. cilantro (minced)

Cooking Instructions

300 mins
  1. 1

    Soak the hominy in salted water overnight

  2. 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. 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.

    A picture of step 3 of New Mexican Posole.
  4. 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.

    A picture of step 4 of New Mexican Posole.
  5. 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.

    A picture of step 5 of New Mexican Posole.
  6. 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. 7

    Add just enough water to cover the hominy and pork.

  8. 8

    Cook on high for 5 hours.

  9. 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. 10

    Ladle the soup into bowls, top with reheated red chile, and garnish with diced onions, avocados, and cilantro.

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Written by

Lance Wilson
Lance Wilson @lance_wilson
on
Nyack, NY
sharing for aysha
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