Ingredients: |
Ingredients: 1 (5-6 pound) bone-in pork shoulder roast
Salt, ground black pepper, and chile powder
2 Tablespoons vegetable oil
2 medium-large onions chopped coarse (about 3 cups)
6 cloves garlic minced or pressed
2 (14.5 oz.)cans diced tomatoes (with chilies if you want more heat)
1 (13 oz.) container frozen roasted chopped (mild or hot) New Mexico green chile - thawed (I recommend Biad brand chile)
1 1/2 teaspoons dried Mexican oregano
8 cups chicken stock
1 bag dried New Mexico red chile pods
3-4 (15 oz.) cans white hominy, drained and well rinsed
2 teaspoons ground cumin
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Directions: |
Directions:Trim the skin and excess fat from the pork, remove it from the bone, and cut into fist size chunks. Season the meat generously with salt, ground black pepper, and chile powder.
Heat oil in a large Dutch oven or stock pot over medium heat until shimmering. Add the onions and saute until softened and starting to brown, then add the garlic and cook for 30 seconds.
Add the chunks of meat and the bones, turning often until the meat is no longer pink on the outside - about 10-15 minutes. Add tomatoes (with juice), 6 cups stock, oregano, and green chilies. Increase heat to medium-high and bring to a good simmer. Cover, reduce heat to low, and simmer for about 2 hours (stirring occasionally) or until the meat shreds easily.
While the meat is cooking, remove the stems and most of the seeds from the red chile pods, and chop coarsely. Put the red chile, 1 clove garlic, and cumin (to taste) into a sauce pot and add enough stock to cover plus some (about 2 cups). Bring to a simmer over medium high heat, and cook about 30 minutes until the chilies are quite soft and the stock has reduced some. Using an immersion blender, puree the chile mixture, adding salt to taste (about a half tsp.). If using a standard blender, allow to cool before pureeing. Return to low heat and further reduce the chile sauce.
Once the meat is tender, remove it and the bones with a slotted spoon, allow to cool. While the meat is cooling, add the hominy and red chile sauce to the pot and bring back to a simmer. When the meat is cool enough, shred it using your fingers or the tines of 2 forks, discard the bones and any chunks of fat or connective tissue. Return the meat to the pot and simmer until the meat is hot.
Serve with Mexican crema (or sour cream), crumbled queso cotija (or grated cheese), and tortillas.
Posole freezes well, and can be made ahead also, keeping well in the refrigerator for several days (often tastes even better the next day). |
This recipe for New Mexico Style Posole is from