New Mexican Posole. In New Mexico, there is abundance and generosity and plenty of comfort food at holiday parties Posole, the savory and hearty, rather New Mexican Pozole. This post may contain affiliate links. Please see my full disclosure While the family lived with her, they made many traditional New Mexican recipes, and they even.

I've been making this pork posole stew for years. It's simple to put together and fills the house with wonderful smells. Posole, originally from Jalisco, Mexico, is traditionally served around Christmastime. You can Cook New Mexican Posole using 25 ingredients and 10 steps. Here is how you cook it.

Ingredients of New Mexican Posole

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

New Mexican Posole. this link is to an external site that may or may not meet accessibility guidelines.. . Traditional New Mexican Style Red Chile Posole. Red Chile Posole / Photo by Alissa Ferguson. Cover with water and bring to a boil.

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. Learn how to make New Mexican Posole. Posole (also spelled "pozole") is a beloved Mexican stew that has become a favorite in New This recipe is our version of New Mexican-style posole. Tasters preferred boneless country-style pork ribs. Have you ever had a food experience that you know you'll never forget?