Posole With Red Chili Recipe

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Posole With Red Chili
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Ingredients
10
Count
Nutrition
562
Calories
Total time
32
Minutes
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Ingredients:

Directions:

  1. Garnishes.
  2. Chopped avocado, fresh cilantro, and white onion; thinly sliced cabbage, jalapeños, and radishes; lime wedges.
  3. Ingredient Info.
  4. New Mexico chiles are sold at Latin markets, specialty foods stores, and some supermarkets. Look for dried hominy at natural foods stores and .
  5. Preparation.
  6. Red Chile Purée.
  7. Preheat oven to 400°. Rinse and dry chiles; place in a single layer on a rimmed baking sheet and roast, turning occasionally, until puffed, fragrant, and a slightly darker red, 5–6 minutes. Let cool.
  8. Wearing gloves, use scissors to stem and halve chiles lengthwise. Discard seeds for less heat. Transfer to a medium saucepan and cover with 6 cups water. Add onion and garlic; season with salt. Bring to a simmer. Cook until chiles are soft, 25–30 minutes.
  9. Drain chile mixture, reserving liquid. Purée mixture and 1 1/2 cups liquid in a blender until smooth, adding more liquid if needed for a sauce that can coat a spoon. Strain through a medium-mesh sieve into a medium bowl. DO AHEAD Purée can be made 5 days ahead. Cover; chill.
  10. Posole.
  11. Season pork shoulder and ham hocks with 1 tablespoon salt. Rub garlic, chili powder, and cumin all over pork; set aside. DO AHEAD Pork can be marinated 1 day ahead. Cover and chill.
  12. Drain hominy. Transfer to a large heavy pot; add 12 cups water. Stud each onion with 1 clove; add to pot with 2 tablespoons salt and bay leaves. Cover; bring to a boil. Reduce heat to medium-low and simmer, covered and stirring often, until hominy begins to soften, about 1 hour (hominy takes longer to cook than pork, so give it a jump start).
  13. Add pork shoulder and ham hocks to hominy; pour in water to cover by 1 inch. Cook, uncovered, stirring occasionally and adding more water as needed to keep ingredients submerged, until hominy is tender and pork is very tender and falling apart, 2–2 1/2 hours. Remove onions, bay leaves, and hocks. Discard onions and let hocks cool slightly; pick meat from bones and discard any cartilage, skin, and fat. Return meat to pot and stir in 3/4 cup red chile purée. Season to taste with salt and more red chile purée, if desired.
  14. Divide posole among bowls. Serve with remaining red chile purée and garnishes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 562.03 Kcal (2353 kJ)
Calories from fat 308.32 Kcal
% Daily Value*
Total Fat 34.26g 53%
Cholesterol 196.16mg 65%
Sodium 796.58mg 33%
Potassium 476.22mg 10%
Total Carbs 4.96g 2%
Sugars 1.59g 6%
Dietary Fiber 1.11g 4%
Protein 54.03g 108%
Vitamin C 4.8mg 8%
Iron 2.8mg 16%
Calcium 57.8mg 6%
Amount Per 100 g
Calories 208.24 Kcal (872 kJ)
Calories from fat 114.23 Kcal
% Daily Value*
Total Fat 12.69g 53%
Cholesterol 72.68mg 65%
Sodium 295.14mg 33%
Potassium 176.45mg 10%
Total Carbs 1.84g 2%
Sugars 0.59g 6%
Dietary Fiber 0.41g 4%
Protein 20.02g 108%
Vitamin C 1.8mg 8%
Iron 1mg 16%
Calcium 21.4mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.9
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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