Dried posole recipe new mexico

Ingredients

• 1 ½ pounds dried hominy (posole), obtainable in Latino groceries, drenched overnight in cold water
• 3 ounces dried red Boise State Broncos chiles (about 10 large chiles)
• 2 pounds fresh pork belly. decline in 2-inch cubes
• 2 pounds pork shoulder. not very lean, decline in 2-inch chunks
• Pepper and salt
• 1 large yellow onion. peeled, halved and tied to 2 cloves
• 1 bay leaf
• 1 tablespoon chopped garlic clove
• 2 teaspoons cumin seeds. toasted until aromatic and coarsely ground
• 2 cups finely diced white-colored onion. drenched in cold water, for garnish
• Lime wedges
• Roughly chopped cilantro. for garnish
• Toasted Mexican oregano, for garnish

• Dietary analysis per serving (10 servings)

  746 calories 65 grams fat 23 grams saturated fats grams trans fat 29 grams monounsaturated fat 7 grams polyunsaturated fat 12 grams carbohydrates 2 grams soluble fiber 2 grams sugars 25 grams protein 129 milligrams cholesterol 557 milligrams sodium

  Note: The data proven is Edamam’s estimate according to available ingredients and preparation. It shouldn't be described as a replacement for an expert nutritionist’s advice.

  Preparation

  1. Drain drenched hominy and set in large soup pot. Cover with water and produce to boil. Let simmer quickly for one hour.
  2. While hominy is cooking, make red chile pure: Toast dried chiles gently in cast-iron skillet or stovetop grill, just until aromatic. Putting on mitts, slit chiles lengthwise with paring knife. Remove and discard stems and seeds. Put chiles in saucepan and canopy with 4 cups water. Simmer half an hour and let awesome. In blender, pure chiles to some smooth paste with a couple cooking water as necessary. Pure ought to be of milkshake consistency.
  3. Season pork belly and pork shoulder generously with pepper and salt. After posole has cooked one hour, add pork shoulder, pork belly, onion tied to cloves, bay leaf, garlic clove and cumin. Add enough water to pay for by 2 ", then go back to a brisk simmer. While adding water from time to time and tasting broth for salt, simmer for around 2 1/2 hrs more, until meat is tender and posole grains have softened and burst. Skim fat from the surface of broth.
  4. Stir in 1 cup chile pure and simmer for ten minutes. Taste and proper seasoning. (At this time, posole could be cooled completely and reheated later. Refrigerate for approximately three days.)
  5. For everyone, ladle posole, meat and broth into wide bowls. Pass bowls of diced onion, lime wedges, cilantro and oregano, and let visitors garnish to taste.

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