It’s cold and rainy. Probably not many cold days left, so the hearty soup / stew season is moving behind us. Perhaps one last hurrah before we go with somewhat lighter fare? What better way to send it off than with Posole Rojo?
Posole rojo is a rich red chili broth with shredded pork and hominy. A colleague of mine has brought it to work a few times, and gave me a recipe so now I’ll give it a shot. I won’t follow her recipe to the letter, as I’ve looked up a few versions on line.
The stew gets it’s name from the Hominy – a large kernel dried corn which has been soaked in slaked line to remove the skin and germ. It has been used by Native American cultures for a long time and it is common in southern and Mexican cooking.
Here is my take based on a combination of recipes. You could use chicken for a lighter dish.
4 lbs more or less of pork – shoulder or country style ribs ( the meat shouldn’t be too lean)
3 15oz cans of hominy drained and rinsed
1 bunch of cilantro tied
10 cups water
1 to 1.5 heads of garlic peeled and divided
1 tsp oregano
1 large white onion – quartered (plus 1/2 cup more chopped for chili mixture)
5 whole peppercorns
2 oz dried New Mexico Chilies – (wiped off)
2 oz dried ancho chilis – (wiped off)
2 tsp salt
2-3 Tbs oil
While the pork simmers, put a kettle of water on to boil.
In the heavy pan you roasted the chilies in, heat oil over medium heat. Add the chili puree (careful! it may spatter) cook for about 5 minutes, stirring occasionally; it will thicken up. remove from heat and set aside.
Pour the broth and puree back into the large pot.
This is a satisfying, if time consuming dish. Perfect for a cold and damp day! It keep well for a few days and gets even better with time.
Until next time, Eat Well & Keep Digging!