Post by: bishop311 on May 08, 2017, 05:26:55 AM
New Mexico Pozole
INGREDIENTS
1½ pounds dried hominy (posole), available in Latino groceries, soaked overnight in cold water
3 ounces dried red New Mexico Hatch chiles (10-12 large chiles)
2 pounds fresh pork belly, cut in 2-inch cubes
2 pounds pork shoulder, not too lean, cut in 2-inch chunks
Salt and pepper
1 large yellow onion, peeled, halved and stuck with 2 cloves
1 bay leaf
1 tablespoon chopped garlic
2 teaspoons cumin seeds, toasted until fragrant and coarsely ground
2 cups finely diced white onion, soaked in ice water, for garnish
Lime wedges
Roughly chopped cilantro, for garnish
Toasted Mexican oregano, for garnish
PREPARATION
Step 1: Drain soaked hominy and put in large soup pot. Cover with water and bring to boil. Let simmer briskly for 1 hour.
Step 2: While hominy is cooking, make red chile purée: Toast dried chiles lightly in cast-iron skillet or stovetop grill, just until fragrant. Wearing gloves, slit chiles lengthwise with paring knife. Remove and discard stems and seeds. Put chiles in saucepan and cover with 4 cups water. Simmer 30 minutes and let cool. In blender, purée chiles to a smooth paste using some cooking water as necessary. Purée should be of milkshake consistency.
Step 3: Season pork belly and pork shoulder generously with salt and pepper. After posole has cooked 1 hour, add pork shoulder, pork belly, onion stuck with cloves, bay leaf, garlic and cumin. Add enough water to cover by 2 inches, then return to a brisk simmer. While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and posole grains have softened and burst. Skim fat from surface of broth. Serve in a bowl and squeeze lime over the pozole and then top with cilantro and finely diced white onion.
Post by: dog on May 08, 2017, 06:57:51 AM
Post by: bishop311 on May 08, 2017, 07:00:17 AM
That's good stuff! Where did you get the Hatch chilies this time of year?
I bought them last year when I was in NM, but you can buy the same exact brand (dried) from amazon:
https://www.amazon.com/Barkers-Hot-Chili-Pods-Hatch/dp/B00JQNCU3C/ref=sr_1_5_a_it?ie=UTF8&qid=1494251973&sr=8-5&keywords=hatch+chile
Post by: gaddy on May 08, 2017, 07:43:57 AM
Post by: bishop311 on May 08, 2017, 07:50:52 AM
Quote
BUTT
I saw that! :chuckle: :chuckle: :chuckle:
Actually, this brand of dried hatch chile is just right. Some heat and definitely spicy, but no arse-related hangover the next morning. I love spice and heat, but not when it reaches the level of chemical colon removal, so I'm right there with ya!
:tup:
Post by: gaddy on May 08, 2017, 07:55:04 AM
Post by: bishop311 on May 08, 2017, 08:08:11 AM
Thanks for that. I love a good Posole and will give this a try. Seems that the older I get the less tolerant my system is.
I'm absolutely the same. In my teens and twenties, I would eat anything in South Texas with no worries at all, habanero picantes, chile pequins, you name it. Fast forward 25 years later and those days are gone. It just isn't worth the stomach discomfort and butt flames the next morning. :'( But this pozole recipe doesn't have any of that. Hope you give it a try and let us know how it turned out!
Post by: gaddy on May 08, 2017, 08:11:07 AM