Posole
Pozole Rojo or Posole is a Mexican favorite! I love making a large pot of pozole on the weekends. It’s easy to make and the flavor is amazing. There’s something about a home made soup that just makes the stress of the weekdays go away…
INGREDIENTS:
• 2.5 lbs. pork neck bones
• 2 lbs. pork shoulder, cut into 1 inch cubes
• 8 dried guajillo chiles (or 2 oz. pkg.)
• 5 dried pasilla-ancho chiles (or 2 oz. pkg.)
•1-1/2 medium white onions
• 5 garlic cloves, peeled
• 2 bay leaves, dried
• 1 tsp. chicken bouillon (optional)
• Salt to taste
GARNISH:
• 1/4 head of green cabbage, shredded
• 1 cup fresh cilantro, finely chopped
• 2 red radishes, finely chopped
• 1 tbsp. dried Mexican oregano
• 1lime, sliced
COOKING INSTRUCTIONS:
Rinse the all of the pork meat and bones in thoroughly in cold water. Place pork bones and cubed pork into a large pot and add water so that is covers the meat 2 inches over the top of meat. Add 1/2 white onion and 2 cloves of peeled garlic. Bring to a boil and then reduce to medium heat and cook for about 1-1/2 hours or until the pork is tender. Occassionaly remove the scum from the boiling pork so that the broth has a clean flavor. If the water reduces below the level of the pork, add more boiling water to cover the meat.While the pork is cooking, remove the stems and seeds from the guajillo and pasilla-ancho chiles. Rinse well in cold water. Place chiles in a pot and add water to cover chiles. Bring to a boil. Then turn off heat and let chiles steep in the hot water for about half an hour. Then, place the cooked chiles, 1/2 peeled white onion, 2 garlic cloves and 3 ladles of the pork broth in a blender. Blend until liquified (approximately 15-20 seconds). Strain the chile, onion and garlic blend to remove the chile skin particles so that you’ll have a smooth chile sauce. After the pork is fork tender, stir in the blended chile sauce to the pot of simmered pork. Take about a cup of hominy and 1/4 cup water and blend until smooth. Add the blended hominy as well as your whole cooked hominy to the pot. Cook for another 15 minutes. Add salt to your taste. Garnish with chopped white onions, cilantro, cabbage and Mexican oregano and lime to your liking. Now you’re ready to enjoy a comforting bowl of your Mexican Posolé Rojo! Thanks for watching our videos!
Garnish posole with onions, cilantro, cabbage, radish, lime and oregano
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