by monkeymom
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Sagegreen's Testing Notes:
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Expand4 dried New Mexico chilies, stems and seeds removed Ask a question about this ingredient
1 Tbsp olive oil Ask a question about this ingredient
6 cloves of garlic, peeled Ask a question about this ingredient
1 large onion, coarsely chopped Ask a question about this ingredient
3 lbs of pork shoulder or country style ribs, cut into ¾ inch cubes Ask a question about this ingredient
2 tsp cumin Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
1 tsp dried oregano Ask a question about this ingredient
2 cups chicken stock Ask a question about this ingredient
2 cans hominy, drained and rinsed Ask a question about this ingredient
water Ask a question about this ingredient
cabbage, shredded finely Ask a question about this ingredient
radishes, sliced thinly Ask a question about this ingredient
limes, quartered for squeezing Ask a question about this ingredient
avocado, cut into small chunks Ask a question about this ingredient
tortilla chips or corn tortillas Ask a question about this ingredient
cilantro, coarsely chopped Ask a question about this ingredient
crumbled queso fresco or your cheese of choice Ask a question about this ingredient
Toast chilis in a dry pan over high heat for a few minutes until slightly browned. They should puff up and soften as you heat them up and become fragrant. Remove from pan, let cool and cut or tear roughly. Pour 1 cup boiling water over them to soften them for 15 minutes.
Ask a question about this stepAdd oil to large heavy pot and turn flame to medium high. Add onions and garlic and sauté until onions have soften and colored. Remove from heat.
Ask a question about this stepAdd onions and garlic to a blender with chilies and their liquid. Puree until smooth.
Ask a question about this stepPut pot back on high heat and brown pork in two batches. Add 1 tsp cumin, salt, and pepper to each batch as they brown. Add all pork back to pot along with chili liquid, chicken stock, oregano, and hominy. The liquid should completely cover the pork. Add water or more stock if necessary. Bring to boil then lower to simmer. Taste for seasoning and add more salt, pepper, or cumin to suit your taste. Cover and cook over low heat for 2 hours.
Ask a question about this stepWhile the pozole cooks, get toppings ready.
Ask a question about this stepTo serve: ladle pozole into bowl. Top with cabbage, radishes and any other toppings. Squeeze a healthy dose of lime juice into your bowl and dig in!
Ask a question about this stepHey, that was great. Made for dinner the other night using some of the blue corn I had grown in Swaziland. I'd brought back some new mexico peppers which were just waiting for a use. Think next time I might double the pepper/onion base and make the whole thing more soupy. Found myself wanting more broth to slurp!
Monkeymom, I uploaded a photo of one of our bowls using your great recipe. Feel free to remove it if you prefer. Your photo is much better!
monkeymom, re New Mexico chilies, are these are a specific type, like Hatch?
Hi Midge! The New Mexico chilies I use are dried chili peppers sold under that name, the easiest ones for me to find at my local market. I think a substitute for them would be other types of dried red chili peppers - dried California chilies (probably milder) or Anchos (probably spicier). However, if you can find dried red Hatch peppers, that would probably work too. I've never personally tried any other pepper for it but have wanted to try some anchos to make it a bit spicier. Hope that helps!
Thanks so much. Now if I could only find hominy; WF and other local markets are sold out. I'm determined to make this soon though!
I subbed two dried guajillo chilies and 4 tablespoons of ground ancho chilies for the N.M. chilies and it was perfect. A truly great recipe, monkeymom, thanks!
My wife and I made this recipe for Christmas Eve. We both decided that it will be our new tradition.
This is truly a fantastic recipe.
We will not be waiting until next Christmas Eve to make it again.
Thanks Midge! Hope you like it, winter is a great time to try it.
I love posole, and your recipe looks and sounds amazing!
Thanks gingerroot! I'd love to know what you like with yours when you have it.
This looks fantastic! I tried a red pozole last NYE, but this looks waaayy better!
Thanks so much! It is a great winter food, isn't it, NYE sound like a great time to have it.
I love this recipe. Thank you!
You have me dreaming of lunch already and it is still breakfast time. Delicious.
Mmm, it does make a nice lunch :) Your latkes have been drooling!
With a finish of fresh avocado, queso fresco melting in the broth, fresh cilantro and a squeeze of lime this dish just comes alive with flavor. Love it!
Great description Sagegreen! Amazing how that lime really brightens this warm and cozy dish and brings it somewhere else. Thanks for your feedback!
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
Cold night, home after work and yoga..... A big bowl of puzzle and " that was so satisfying" accolade from the spousal unit. Thanks for a delicious recipe