Santa Fe Pork Posole Recipes

NEW MEXICO POSOLE RECIPE WITH PORK (PORK POZOLE VERDE)

Steps:

• If using dried posole, soak overnight in enough water to cover by two inches. If using frozen hominy you don't need to soak overnight.
• Cut pork roast into large bite sized chunks. Remove excess fat as you cut.
• Heat a 6 - 7 quart soup pot, or Dutch oven over medium high heat. Once the pot is hot, add the oil. Once the oil is shimmering, add pieces of pork. Don't over-crowd and sear in batches. Searing both sides. As you sear, remove the pork to a plate and continue with remaining pieces of pork.
• Add all of the browned pork back into the soup pot. Add remaining ingredients. Add more water or broth if needed to cover all the ingredients.
• Bring to a boil, turn down heat to a simmer and cover with a lid, leaving lid ajar.
• Cook on low for 2 - 3 hours or until pork and posole are tender. If using canned Hominy, add the drained hominy once the pork is tender. Simmer for another 15 minutes.
• Remove chile pods and bay leaf. If you want to take the time. Place cooked chile pods into a grinder, along with 1/4 cup of the broth. Grind to a smooth consistency and return to the soup.
• Ladle the posole into bowls. Pass with the cilantro, onion, jalapeño, chopped tomatoes or even some thin sliced cabbage, and lime wedges at the table. Serve with warm flour tortillas.Ladle the posole into bowls. Pass with the cilantro, onion, jalapeño, chopped tomatoes or even some thin sliced cabbage, and lime wedges at the table. Serve with warm flour tortillas.

SANTA FE PORK POSOLE

Steps:

• Place tomatillos and jalapeno peppers in a food
• processor, process 1 minute or until smooth.
• Heat a large dutch oven coated with a cooking spray
• over medium-high heat. add pork, brown on all sides.
• Add 1 cup onion, saute 3 minutes, add garlic and saute 30 seconds stir in cumin and the balance of the items, bring to a boil; reduce heat and stir in tomatillo mixture.
• Simmer, uncovered for 45 minutes or until pork is tender.
• .

ANN'S VERSION OF POSOLE BY THE SHED

Steps:

• Simmer the pork in chicken stock, until tender (about 35-40 minutes).
• Add onions, chile flakes, garlic, oregano, and lime juice.
• Cover and simmer on low for 30-35 minutes.
• Serve with lime wedges.
• Don't forget the warm corn tortillas.

NEW MEXICAN POZOLE

Steps:

• Drain soaked hominy and put in large soup pot. Cover with water and bring to boil. Let simmer briskly for 1 hour.
• While hominy is cooking, make red chile purée: Toast dried chiles lightly in cast-iron skillet or stovetop grill, just until fragrant. Wearing gloves, slit chiles lengthwise with paring knife. Remove and discard stems and seeds. Put chiles in saucepan and cover with 4 cups water. Simmer 30 minutes and let cool. In blender, purée chiles to a smooth paste using some cooking water as necessary. Purée should be of milkshake consistency.
• Season pork belly and pork shoulder generously with salt and pepper. After posole has cooked 1 hour, add pork shoulder, pork belly, onion stuck with cloves, bay leaf, garlic and cumin. Add enough water to cover by 2 inches, then return to a brisk simmer. While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and posole grains have softened and burst. Skim fat from surface of broth.
• Stir in 1 cup chile purée and simmer for 10 minutes. Taste and correct seasoning. (At this point, posole can be cooled completely and reheated later. Refrigerate for up to 3 days.)
• To serve, ladle posole, meat and broth into wide bowls. Pass bowls of diced onion, lime wedges, cilantro and oregano, and let guests garnish to taste.