Traditional New Mexico Posole Recipe

New Mexico Posole Recipe (Pozole Rojo) • Food Folks …

WEBOct 27, 2021 · Use a spoon to skim the fat from the top of the soup. Shred the pork, discard the fat, and return the pork to the pot and cook until …

Rating: 4/5(41)
1. Place chiles on a paper towel-lined microwave-safe plate. Microwave on HIGH for 60-90 seconds, or until puffed and fragrant. Once the chiles are cool enough to handle, remove the seeds and stems.
2. Pour 2 cups of stock into a medium microwave-safe bowl. Add the chiles, cover the bowl with plastic wrap, and microwave for 2 minutes or until bubbling.
3. Let the mixture sit for 15 minutes so the chiles can soften.
4. Use paper towels to pat the pork dry and season all sides with salt and pepper. Add 2 tablespoons of the vegetable oil to a heavy-bottomed pot and heat over medium-high heat until shimmering and small wisps of smoke are coming off of the oil.

Preview

See Also:

Show details

New Mexican Posole Barefeet in the Kitchen

WEBDec 11, 2013 · DIRECTIONS for using canned hominy: Bring the water to a boil and add all ingredients. Reduce to a low simmer and allow the soup …

1. DIRECTIONS for using canned hominy: Bring the water to a boil and add all ingredients. Reduce to a low simmer and allow the soup to simmer for one hour.
2. DIRECTIONS for using dried hominy: Bring the water to a simmer and add the hominy. Let it simmer for 45 minutes, until the kernels have softened and are bursting open. Add the meat and all of the spices. Simmer for one hour.
3. Ladle into bowls and add onions and red chile to taste. I added a couple tablespoons of sauce to each bowl. Enjoy!

Preview

See Also:

Show details

New Mexico Pork Posole Recipe Cooking On The Ranch

WEBJan 30, 2021 · Step 1, Brown The Pork: Use a 7 quart Dutch oven to make this a one pot pork posole verde. Heat the pan stovetop over medium …

1. If using dried posole, soak overnight in enough water to cover by two inches. If using frozen hominy you don't need to soak overnight.
2. Cut pork roast into large bite sized chunks. Remove excess fat as you cut.
3. Heat a 6 - 7 quart soup pot, or Dutch oven over medium high heat. Once the pot is hot, add the oil. Once the oil is shimmering, add pieces of pork. Don't over-crowd and sear in batches. Searing both sides. As you sear, remove the pork to a plate and continue with remaining pieces of pork.
4. Add all of the browned pork back into the soup pot. Add remaining ingredients. Add more water or broth if needed to cover all the ingredients.

Preview

See Also:

Show details