Pasole and Red Chile Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pasole:
1-1/2 to 2 lbs pork shoulder, cubed
1/2 to 1 yellow onion, diced
4 tbsp minced garlic
5 to 6 chile pods, broken up and stems and seeds removed
2 - 28 oz cans Mexican hominy (pasole)
2 tsp Mexican oregano
Red Chile:
3 tbsp canola oil
3-4 tbsp minced garlic
2 tbsp flour
3-5 tbsp red chile powder (add to taste)
Boiling water
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Directions: |
Directions:In a large stock pot add pork, onions and garlic. Add water to cover ingredients. Boil over high heat for 30 minutes. Add chile pods. Add two cans Mexican hominy. Add salt and Mexican oregano. Simmer in pot. Add Red Chile to pasole to taste. Simmer.
To make red chile, heat oil in a deep frying pan, Add garlic and saute 3 to 5 minutes. Add flour and stir to make a paste. Add boiling water (for as much red chile as you want) and KEEP STIRRING. Add red chile powder to taste (3 to 5 tbsp) whisk in. Add salt to taste. (Canned red chile enchilada sauce can be substituted for making red chile from scratch).
Add red chile to pasole in simmering pot. It should flavor the pasole and give it a nice bite (2 to 3 soup ladles full.) Simmer pasole in pot at low temperature for 45 minutes for all the flavors to meld.
Serve with warm flour tortillas.
Enjoy!!
You can also add to Pasole served in a bowl: grated cheese, avocado and chopped green onion. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:1 hour |
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