Red And Green Chile Posole Food

RED POSOLE RECIPE

Steps:

• In a large bowl, combine the dried chiles and 3 cups of hot water. Cover the bowl with a large plate or aluminum foil, and let the chiles soak for about 5-10 minutes, until softened.
• Transfer the softened chiles and the water they soaked in into a large blender. Add the salt, chili powder, cumin powder, minced garlic and Mexican chocolate. Blend until completely smooth.
• Season the pork with salt and black pepper. Heat a large pot or Dutch oven over medium-high heat. Add in the cooking oil and then the pork. Sear on all sides until nicely browned.
• Add the red chile sauce and scrape the bottom of the pot with a wooden spoon to loosen all the brown bits.
• Add the chicken broth and stir until the red chile sauce and broth are fully mixed together. Bring the pot to a boil, reduce heat to a low simmer and cover. Cook for 2 to 3 hours, until the pork is fall apart tender.
• Shred the pork with a fork or spatula (it should fall apart very easily). Add the hominy and dried oregano. Stir to combine. Bring to a boil and remove from heat. Taste and season with more salt, if necessary.
• Serve with toppings such as finely shredded cabbage, cilantro, lime juice, thinly sliced radishes, diced onions, dried oregano and red pepper flakes.

POZOLE ROJO (MEXICAN PORK AND HOMINY STEW)

Steps:

• Boil 5 quarts water: Fill a large 10-12 quart stockpot with 5 quarts of water. Set on heat to bring to a boil while you proceed with the next steps.
• Add pork and spices to large pot of boiling water: Once the meat has browned, transfer it to the large stockpot of boiling water. Scrape up any browned bits at the bottom of the pan, and any garlic, and add those to the pot as well. Add the rinsed hominy. Add bay leaves, cumin, and oregano. When you put the oregano in, smoosh together with your hands so that the oregano breaks up more as it goes in. Add a tablespoons of salt. Bring to a simmer, reduce the heat and cook for 15 minutes.
• Add red chili sauce to the pot with the pork and hominy: Add another couple teaspoons of salt. Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered.
• Cook for 2 to 3 hours until the pork is completely tender: Skim away excess fat. Taste for seasoning and add more salt to taste (you will likely need more than you expect, perhaps a tablespoon or more.) The resulting soup should be rather brothy, as you will be adding a lot garnishes. Add more water if necessary.

GREEN CHILE POSOLE

Steps:

• Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining broth in a blender; stir into pork mixture., Cook, covered, on low until pork is tender, 4-5 hours. If desired, serve with avocado and other toppings.