New Mexican Posole Rojo & Freshly Ground Chiles

By • July 6, 2015 0 Comments

0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: The star of this month's spice box, this classic New Mexican posole is a light brothed, deeply flavorful and moderately spicy stew perfect for January. Made with hominy, large kernels of puffed white corn (posole just means "dried corn" and hominy means "cooked posole"), for body and traditionally made with pork shoulder for flavor. Our ground chile powder blend of New Mexican chili peppers, ancho and guajillo chiles and arbol chiles provide fruity, peppery depth with a bit of heat. The beauty of this dish is the ability to swap in vegetables, chicken or beef for pork and garbanzo beans for the hominy (if you can't find it locally) to suit your tastes. Top with winter root vegetables, like peppery radishes, chopped cilantro and lime to brighten this fun, warming dish just before serving.RawSpiceBar

Advertisement

Serves 8-10

  • RawSpiceBar's Ground Chiles
  • RawSpiceBar's Ground Chiles
  • 2 pounds pork shoulder (or beef shank, whole chicken; for vegetarians- we love the vegetarian posole recipe at Oh My Veggies)
  • 1 pound dried or canned hominy (can also substitute garbanzo beans or frozen corn)
  • 3 tablespoons vegetable oil
  • 1 tablespoon honey or sugar
  • Sliced radishes, chopped avocado, fresh cilantro or lime wedges for serving
  1. Bring meat to room temperature. Pat meat dry to remove all excess liquid, generously salt.
  2. Heat vegetable oil in a Dutch oven or pot over medium high heat, until the oil is near smoking. Add and sear the meat, until well browned on each side. Try not to move the meat while it's searing. Remove meat from pot and set aside.
  3. Increase heat to medium. Add chopped tomatoes (juice removed) and let brown, about 5 minutes. Add vegetable oil as needed to keep contents moist.
  4. When tender, remove posole from Dutch oven and temporarily remove meat. Chop meat into bite size pieces, about 1 inch each, set aside.
  5. Add chicken stock and bring to a simmer. Add canned hominy (or garbanzo beans) and chopped meat back to the pot and allow to cook for another 40-50 minutes on stovetop over medium-low heat until hominy is softened (if using dried hominy or garbanzo beans, soak over night first).

More Great Recipes:
Pasta|Breakfast & Brunch