 |
Prep Time: 60 Minutes Cook Time: 300 Minutes |
Ready In: 360 Minutes Servings: 8 |
|
I'm posting this recipe for safe keeping. I make the regular Posole . but I've never made the Rojo :) Planning on this recipe for Super Bowl. Ingredients:
3/4 cup dried chile, de arbol |
5 dried ancho chiles |
6 garlic cloves, chopped |
2 lbs boneless pork shoulder, trimmed |
2 teaspoons ground cumin |
2 tablespoons vegetable oil |
1 large onion, chopped |
8 cups chicken broth |
1 tablespoon dried oregano |
1 bay leaf |
3 (15 ounce) cans white hominy, rinsed and drained |
avocado |
cabbage, shredded |
onion, diced |
radish, sliced |
cilantro |
lime, quartered |
tortilla |
Directions:
1. Clean chilies (taking off stems and deseeding).
2. Put chilies in bowl with boiling water; weigh down to keep chilies under water.
3. Soak approx 30 minute Transfer chilies and 1 1/2 cups of soaking liquid to blender.
4. Add garlic and 1/2 tsp salt a blend until smooth.
5. Strain through a fine mesh sieve into a bowl, pushing the sauce through with a rubber spatula discard the solids.
6. Rub the pork all over with the cumin and 1/2 tsp salt ; set aside.
7. Heat veggie oil in a dutch oven add onion and cook stirring occasionally, until soft, about 5 minute.
8. Add pork and sear, turning until slightly browned on all sides, about 5 minute.
9. Stir in 2 cups of water, the chicken borth, oregano, bay leaf and 1/2 tsp salt and approx 3/4 cup of chili sauce (you can add less - depending on your spice taste).
10. Partially cover and cook approx 3 hours.
11. Stir in hominy and continue to simmer uncovered until the pork starts falling apart, about 1 more hour.
12. Remove bay leaf.
13. Transfer pork to a cutting board; roughly chop and return to the pot. Add some broth (or water) if the posole is too thick. Season with salt.
14. Serve with toppings and remaining chlle sauce.
|
|