Hello, I am Laura. Today, I will show you a way to make new mexican posole recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
New Mexican Posole Recipe
New Mexican Posole is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. New Mexican Posole is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook new mexican posole using 25 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make New Mexican Posole:
- Make ready for the posole:
- Take dried hominy
- Get chicken broth
- Prepare beef bouillon cubes
- Prepare unflavored gelatin
- Make ready shoulder (cut into 2 inch cubes)
- Prepare oil
- Prepare bay leaf
- Take onion (peeled, halved)
- Get whole cloves
- Take garlic (minced)
- Take ground cumin
- Get black pepper
- Prepare Salt
- Get Water
- Take for the red chile:
- Make ready dried red chile (about 10 chile pods)
- Make ready garlic
- Get chicken stock
- Take soy sauce
- Take cumin
- Take black pepper
- Make ready small onion (diced)
- Get avocado (diced)
- Make ready cilantro (minced)
Instructions to make New Mexican Posole:
- 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 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 laying around). Add the deglazed pan juices to the slow cooker.
- Add just enough water to cover the hominy and .
- 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.
So that is going to wrap it up for this special dish new mexican posole recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
