Best New Mexican Posole Recipes

NEW MEXICAN POSOLE

Steps:

• Combine all the ingredients, except the salt and hominy in a pot.
• Simmer the stew over low to moderate heat, uncovered, for 2 - 3 hours until the meat is very tender. If the mixture becomes too dry while cooking, add more water. (About mid way through this time, I fish out the chiles and gently scrape the now fully reconstituted inner flesh from the paper like skins. Stir the chile flesh back into the stew and throw the skins away.) About 1/2 hour before the stew is done add canned hominy.
• When posole is done, add salt to taste. The stew should be a sort of soupy stew, best served like chili, in bowls.

NEW MEXICAN POSOLE ROJO WITH FRESHLY GROUND CHILE POWDER

Steps:

• Brown the meat:.
• 1. Bring meat to room temperature. Pat meat dry to remove all excess liquid, generously salt.
• 2. Heat vegetable oil in a Dutch oven or pot over medium high heat, until the oil is near smoking. Add and sear the meat, until well browned on each side. Try not to move the meat while it's searing. Remove meat from pot and set aside.
• Layer the aromatics:.
• 1. Add 1 tablespoon vegetable oil to dutch oven over medium heat.
• 2. Add chopped onions, scraping up the brown bits into the mix. Allow onions to begin to brown, about 10 minutes.
• 3. Add minced garlic and cook until fragrant, about 3 minutes. Add RawspiceBar's Ground Chiles and Posole Spices in thirds until fragrant, about 5 minutes.
• 4. Increase heat to medium. Add chopped tomatoes (juice removed) and let brown, about 5 minutes. Add vegetable oil as needed to keep contents moist.
• 5. Add reserved tomato juice and sugar (or honey) & combine. Reduce heat to medium-low and simmer.
• Braise & simmer:.
• 1. Add seared meat back to pot. Cover and put in conventional oven at 275 degrees Fahrenheit. Allow to braise for 2 hours until meat is fork tender.
• 2. When tender, remove posole from Dutch oven and temporarily remove meat. Chop meat into bite size pieces, about 1 inch each, set aside.
• 3. Puree pot contents into a sauce with an immersion blender (or leave chunky, if preferred).
• 4. Add chicken stock and bring to a simmer. Add canned hominy (or garbanzo beans) and chopped meat back to the pot and allow to cook for another 40-50 minutes on stovetop over medium-low heat until hominy is softened (if using dried hominy or garbanzo beans, soak over night first).

NEW MEXICAN-STYLE CHICKEN POSOLE

Steps:

• 1. Rinse chicken and pat dry. Trim off and discard any fat. Cut chicken into one-inch chunks. 2. In a non-stick 5 quart pan, combine chicken and 2 Tblspns water. Cover and cook over medium-high heat, stirring occasionally, until very juicy, 15 to 20 minutes. Uncover, increase heat to high, and cook, stirring often, until chicken is browned, about 8 minutes. 3. Add onion, bell pepper and garlic; stir often until onion is lightly browned, 3 to 5 minutes. Add broth, hominy, tomatoes, oregano and cumin. Bring to a boil over high heat, then reduce heat, cover and simmer to blend flavors, about 10 minutes. Stir in spinach and cook just until wilted, 1-2 minutes. Add salt and pepper to taste. Ladle into wide individual bowls or large serving bowl. Serve garnishes alongside.

NEW MEXICAN POSOLE

Steps:

• 1. Cover the posole with water and soak overnight. Bring the water and posole to a boil, reduce the heat, and simmer until the kernels "pop." approx 2 hours 2.Take dried red chile pods, remove stems. Rinse dry chile pods. Remove seeds Place chile pods on a cookie sheet in a 250' F oven for approximately 10 minutes. Turn chile pods several times to avoid scorching (twill turn a deeper red) Use these to make Chile Carib, Colorado etc for condiment table 3. Brown the LEAN meat in the oil. (Note: If you use fatty pork you may want to drain all but a couple tablespoons of oil.) 4. Add the onions and cook until they begin to caramelize. 5. Deglaze the pan with some of the hominy liquid. 6. Add the hominy and liquid to all the remaining ingredients, Including 2-3 whole red chiles, cover, and simmer all afternoon and evening. Add more water if necessary and continue to simmer until the pork is very tender and begins to fall apart. 7. The Posole pot is always on the stove for the duration of the serving. Usually, folks go to the pot and dish themselves up a bowl or soup plate.