New Mexican Posole.

Surprisingly this is a simple recipe just in the same way as the other ones. I think the hardest portion is to locate the best ingredients hence you can enjoy the savory New Mexican Posole for your breakfast with your associates or family. You can have New Mexican Posole using 25 ingredients and 10 steps. Here is how you achieve that.

Ingredients of New Mexican Posole

You need of for the posole:.
Prepare 1 lb of dried hominy.
You need 2 cups of chicken broth.
It's 2 of beef bouillon cubes.
You need 1 pack (1/4 oz) of unflavored gelatin.
Prepare 2-3 lb of pork shoulder (cut into 2 inch cubes).
You need 1 tbsp of oil.
You need 1 of bay leaf.
You need 1 of onion (peeled, halved).
Prepare 2 of whole cloves.
Prepare 4 cloves of garlic (minced).
You need 1 tsp of ground cumin.
It's 1 tsp of black pepper.
It's of Salt.
Prepare of Water.
It's of for the red chile:.
Prepare 3 oz of dried red chile (about 10 chile pods).
You need 2 cloves of garlic.
You need 2 cups of chicken stock.
It's 1 tsp of soy sauce.
It's 1 tsp of cumin.
You need 1 tsp of black pepper.
It's 1 of small onion (diced).
Prepare 1 of avocado (diced).
Prepare of cilantro (minced).

New Mexican Posole step by step

Soak the hominy in salted water overnight.
Prepare the red chile sauce by first deseeding the chile pods. Tear them into strips and place them in a sauce pot over medium to toast the chiles. When the chiles start to smell toasted (but before they start to smoke), add 2 cups of chicken stock, cumin, black pepper and garlic. simmer until the chiles are soft (~15 min).
Place the chiles and their liquid in a blender, add soy sauce and blend until smooth. thin with extra water to the desired saucy consistency. this can be made a day in advance and refrigerated..
Place the soaked hominy in a slow cooker, and add 2 cups of chicken broth and the beef bouillon. Sprinkle the gelatin over the top. Add the cumin, bay leaf, and garlic. Finally stud each onion halve with a clove and place in the slow cooker..
Salt and pepper the pork shoulder chunks. Then brown them in batches over high heat. Don't worry about getting them browned all over, just place them in the pan and don't move them until they get a nice browned layer on the bottom. Add the browned pieces to the slow cooker as they brown..
Deglaze the pan with a little water (or if you have wine laying around). Add the deglazed pan juices to the slow cooker..
Add just enough water to cover the hominy and pork..
Cook on high for 5 hours..
Turn the slow cooker to low and season with salt. Taste for proper seasoning. Continue to cook on low until the hominy "blooms," about another 2 hours. It should look a little like the kernels have split or popped like popcorn. Remove the large onion pieces (with the cloves), and the bay leaf..
Ladle the soup into bowls, top with reheated red chile, and garnish with diced onions, avocados, and cilantro..

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