New Mexican Posole. Buy Groceries at Amazon & Save. In New Mexico, there is abundance and generosity and plenty of comfort food at holiday parties. Posole, the savory and hearty, rather soupy stew made from dried large white corn kernels simmered for hours, is traditional and easy to prepare.

Posole is a special dish, traditionally served between October and December in Mexico and places with a strong Mexican cultural influence. A simple stew made from pork and hominy; it's a celebratory dish typically served for weddings, holidays like New Year's Eve and other special occasions. If you're from New Mexico, then you've got a family member that makes the best red chile posole. You can cook New Mexican Posole using 25 ingredients and 10 steps. Here is how you achieve that.

Ingredients of New Mexican Posole

You need of for the posole:.
It's 1 lb of dried hominy.
Prepare 2 cups of chicken broth.
You need 2 of beef bouillon cubes.
Prepare 1 pack (1/4 oz) of unflavored gelatin.
Prepare 2-3 lb of pork shoulder (cut into 2 inch cubes).
Prepare 1 tbsp of oil.
It's 1 of bay leaf.
Prepare 1 of onion (peeled, halved).
It's 2 of whole cloves.
Prepare 4 cloves of garlic (minced).
You need 1 tsp of ground cumin.
Prepare 1 tsp of black pepper.
You need of Salt.
It's of Water.
Prepare of for the red chile:.
Prepare 3 oz of dried red chile (about 10 chile pods).
It's 2 cloves of garlic.
Prepare 2 cups of chicken stock.
Prepare 1 tsp of soy sauce.
It's 1 tsp of cumin.
It's 1 tsp of black pepper.
Prepare 1 of small onion (diced).
You need 1 of avocado (diced).
It's of cilantro (minced).

In my family, my grandmother always made the food at the family gatherings. Although this seems like a very simple recipe, you have to make it your own. This recipe is very basic but very authentic. You'll definitely enjoy a nice warm bowl of this, I guarantee it!. .

New Mexican Posole step by step

Soak the hominy in salted water overnight.
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).
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..
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..
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..
Deglaze the pan with a little water (or if you have wine laying around). Add the deglazed pan juices to the slow cooker..
Add just enough water to cover the hominy and pork..
Cook on high for 5 hours..
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..
Ladle the soup into bowls, top with reheated red chile, and garnish with diced onions, avocados, and cilantro..

New Mexican Posolé made with pork roast, hominy, chile sauce, and a rich and flavorful chicken broth is a delicious Instant Pot or Slow Cooker soup. This is a spicy, hearty, filling stew filled with fiber and protein that tastes great and will make you feel fantastic. If you love the flavor of red chile, be sure to check out my homemade enchilada sauce! The word "pozole" is a Spanish word that means "hominy". Pozole is a soup that is traditionally from Mexico and made with pork, hominy, and frequently, a red chile sauce.