Rosas Red Posole Recipes

Steps:

• Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.
• Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.
• Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours.
• Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce.

Steps:

• TO MAKE THE SOUP: Heat the 1 tablespoon oil for about 30 seconds in a large Dutch oven or 12-quart stockpot set over medium heat. Salt and pepper the pork butt; sear it until browned, about 2 minutes per side. Remove the pot from the heat; slice the meat into 2- to 3-inch hunks and return it to the pot. Add the 1/2 onion, 4 cloves garlic, the 1 teaspoon salt, and the 10 cups water. Set the pot over high heat until the mixture boils; decrease the heat slightly to bring it down to a simmer. Simmer for about 1 hour, skimming off any scum that rises to the surface. Cover and simmer until the meat is falling-apart tender, about 1 hour more. Strain the meat from the broth, and return the broth to the pot. Skim off as much fat as possible. When the meat is cool enough to handle, shred it into bite-size pieces, removing and discarding as much fat as possible, and return it to the pot.
• TO MAKE THE CHILE SAUCE: While the meat simmers, place the guajillo and chipotle chiles in a large bowl and cover with boiling water. Use a plate or slightly smaller bowl to weigh down the chiles, keeping them completely submerged. Once the chiles have softened, about 30 minutes for the unusually tough guajillos, remove from the soaking water. Strain the soaking water, reserving 1 cup. Puree the chiles in a blender with 1/2 cup of the reserved soaking water, the quartered onion, and 5 cloves garlic. Push the pureed chile-onion mixture through a strainer to catch any seeds or large, tough bits of chile. Drizzle the 1 tablespoon olive oil into a skillet set over medium heat. Add the strained chile mixture, the remaining 1/2 cup of chile soaking water, oregano, cumin, Tabasco, and 1 teaspoon salt. Cook for 2 to 3 minutes, stirring occasionally.
• Stir the chile mixture into the soup; add the hominy and simmer over medium heat for about 30 minutes. Stir in the lime juice. Taste and correct the seasonings, adding salt and pepper if necessary.
• When ready to serve, set out bowls of lime wedges, sliced radishes, lettuce, green onions, cilantro, avocado, and guacamole, allowing guests to choose their own toppings.
• The soup can be made 2 days ahead, covered, and refrigerated until ready to serve. It can be frozen for up to 3 weeks before serving.
• Pork butt can be fatty, which makes it flavorful, but it also can lead to greasy soup. One of the easiest ways to remove the fat is to refrigerate the soup overnight. The fat will rise to the top and harden, making it easy to spoon off without sacrificing any of the flavorful broth. If you don't have time to refrigerate the soup, there's another way: After the straining the cooked meat from the broth, let the broth settle for about 5 minutes without stirring. The fat will rise to the top. Set a single sheet of paper towel lightly on top and let it soak up the fat. Discard the towel and if the broth harbors more fat, repeat.

Steps:

• You will essentially be preparing this recipe in three stages: pork, chile and posole. These are then combined into the final posole.
• For the pork: Place the pork shoulder in a pot and cover with water. Add the salt, bay leaf and onion. Bring to a boil, and then cook over medium heat until tender and falling off the bone, about 1 1/2 hrs.
• Remove the meat from the broth and let cool; reserve the broth for later. Pull the meat from the bones and cut into bite-size pieces.
• For the chile: Put the chile pods in about 2 cups of the hot broth (enough to allow the pods to puree easily in a blender) and let soak until soft, about 20 minutes.
• Put the broth, pods and garlic in a blender and blend until smooth. (Do not fill the blender more than halfway with liquid.) Add salt to taste and set aside.
• For the posole: Drain and rinse the posole. Put the posole in a cooking pot and cover with water; use about 2 parts water to 1 part posole. Add the onion and salt. Bring to a boil, and then lower the heat and simmer until the posole has started to "bloom", 1 to 1 1/2 hours. The posole will swell and start to resemble popcorn, but will still be chewy. At this point, add the pork, chile and any remaining broth into the posole and let it finish cooking. The key to a successful posole is watching for it to finish blooming. Posole is fully cooked when it has opened completely, and is tender when chewed. Taste and adjust seasonings.
• Serve in a bowl and place the garnishes on the table so that each person fixes their own.

Steps:

• Place pork shoulder in the refrigerator. Transfer pork shanks and feet into a large pot on the stove. Add onion, carrot, and celery, salt, pepper, cumin, and bay leaves. Pour in 3 quarts water. Turn heat to high and bring to a simmer.
• Skim foam from the surface and add Mexican oregano, rubbing it between your hands as you drop it into the pot. Reduce heat to medium-low and simmer gently until pork is tender and will easily come off the bone, about 3 ½ hours.
• While the pork is simmering, place unpeeled garlic cloves in a dry pan over medium heat. Roast the cloves, shaking the pan occasionally over the heat, until slightly charred on the outside and just starting to get soft on the inside. Remove from the heat and transfer into a bowl to cool.
• Place guajillo and ancho chile peppers into a 4-cup liquid measuring cup and set a strainer over the top. Ladle some simmering broth from the pot into the strainer until chiles are covered. Let soak until the pork is finished simmering.
• When pork is finished cooking, set a strainer over a large bowl. Remove pork and vegetables with a slotted spoon and place in the strainer.
• Meanwhile, peel the cooled garlic cloves and add them to the chile pepper and broth mixture. Puree chile mixture with an immersion blender until smooth.
• Pass pureed chiles through a strainer into the pot of broth. Add a spoonful or two of the broth to the pureed chiles to help it pass through the strainer if needed. Pour the remaining 1 quart of water through the strainer, then add the pork shoulder to the pot. Simmer over medium-low heat.
• While the pork shoulder simmers, remove bones from pork shanks, then cut shanks and feet into smaller pieces.
• Once the pork shoulder has simmered for 1 ½ hours, add diced shanks and feet to the pot. Stir in hominy and continue to simmer until pork is very tender, about 1 more hour. Skim any fat from the surface as it cooks and season with more salt if needed.