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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 8 |
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This spin on the classic Mexican holiday fare might be the most delicious party food on either side of the Rio Grande. I use canned hominy instead of dried and add it at the end. Ingredients:
2 lbs pork shoulder, cut into 1 1/2-inch cubes (boston butt) |
2 lbs fresh ham hocks (about 2 hocks) |
3 tablespoons kosher salt, divided, plus more |
8 garlic cloves, coarsely chopped |
2 teaspoons chili powder |
2 teaspoons ground toasted cumin seeds |
1 1/2 lbs dried large-kernel white hominy, soaked overnight (posole) |
2 large onions |
2 whole cloves |
2 bay leaves |
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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