Try this Red Chile Posole recipe, or contribute your own.
Suggest a better descriptionRed Chile Puree
1) Preheat oven to 400 degrees. 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.
2) 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 of water. Add onion and garlic; season with salt. Bring to a simmer. Cook until chiles are soft, 25-30 minutes.
3) Drain chile mixture, reserving liquid. Puree mixture and 1 1/2 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: Puree can be made 5 days ahead. Cover and chill.)
Posole
1) Season pork shoulder and hamhocks with 1 tbsp of salt. Rub garlic, chili powder, and cumin all over pork; set aside. (Do Ahead: Pork can be marinated 1 day ahead. Cover and chill.
2) Drain hominy. Transfer to a large heavy pot; add 12 cups of water. Stud each onion with one clove; add to pot with 2 tbsp of salt and bay leaves. Cover; bring to 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).
3) Add pork shoulder and hamhock to hominy; pour in water to cover by 1 inch. 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, about 2- 2 1/2 hours. Remove onions, bay leaves, and hamhocks. Discard onions and let hamhocks cool slightly; pick meat from bones and discard any cartilage, skin, and fat. Return meat to pot and stir in 3/4 cup of chile puree. Season to taste with salt and more chile puree, if desired.
4) Divide posole among bowls. Serve with remaining chile puree and garnishes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (3474g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 2607 | ||
Calories from Fat: 1512 (58%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 167.9g | 224 % | |
Saturated Fat 57.8g | 289 % | |
Monounsaturated Fat 73.1g | ||
Polyunsanturated Fat 19.2g | ||
Cholesterol 644.1mg | 198 % | |
Sodium 8123.8mg | 280 % | |
Potassium 4770.1mg | 126 % | |
Total Carbohydrate 106.9g | 31 % | |
Dietary Fiber 21.9g | 88 % | |
Sugars, other 84.9g | ||
Protein 171g | 244 % | |
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: 2607
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.