The backbone of this bowl of New Mexican soul is large kernels of dried hominy, which need to be soaked overnight. This spin on the classic Mexican holiday fare might be the most delicious party food on either side of the Rio Grande.
RED CHILE PURÉE
Preheat oven to 400°. Rinse and dry chiles; place in a single layer on a rimmed baking sheet and roast, turning occasionally, until puffed, fragrant, and a slightly darker red, 5-6 minutes. Let cool.
Wearing gloves, use scissors to stem and halve chiles lengthwise. Discard seeds for less heat. Transfer to a medium saucepan and cover with 6 cups water. Add onion and garlic; season with salt. Bring to a simmer. Cook until chiles are soft, 25-30 minutes.
Drain chile mixture, reserving liquid. Purée mixture and 11/2 cups liquid in a blender until smooth, adding more liquid if needed for a sauce that can coat a spoon. Strain through a medium-mesh sieve into a medium bowl. DO AHEAD: Purée can be made 5 days ahead. Cover; chill.
POSOLE Season
Pork shoulder and ham hocks with 1 Tbsp. salt. Rub garlic, chili powder, and cumin all over pork; set aside. DO AHEAD: Pork can be marinated 1 day ahead. Cover and chill.
Drain hominy. Transfer to a large heavy pot; add 12 cups water. Stud each onion with 1 clove; add to pot with 2 Tbsp. salt and bay leaves. Cover; bring to a boil. Reduce heat to medium-low and simmer, covered and stirring often, until hominy begins to soften, about 1 hour (hominy takes longer to cook than pork, so give it a jump start).
Add pork shoulder and ham hocks to hominy; pour in water to cover by 1". Cook, uncovered, stirring occasionally and adding more water as needed to keep ingredients submerged, until hominy is tender and pork is very tender and falling apart, 2-21/2 hours. Remove onions, bay leaves, and hocks. Dis-card onions and let hocks cool slightly; pick meat from bones and discard any cartilage, skin, and fat. Return meat to pot and stir in 'A cup red chile purée. Season to taste with salt and more red chile purée, if desired.
Divide posole among bowls. Serve with remaining red chile purée and garnishe
New Mexico chiles are sold at Latin markets, specialty foods stores, and some supermarkets. Look for dried hominy at natural foods stores
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (461g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 359 | ||
Calories from Fat: 222 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.7g | 33 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 80.5mg | 25 % | |
Sodium 1469.6mg | 51 % | |
Potassium 658.8mg | 17 % | |
Total Carbohydrate 13.8g | 4 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 9.7g | ||
Protein 21.6g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 359
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