Recipe
Chef Fred's Traditional Posole Rojo
Posole rojo built the honest way: pork shoulder and shank simmered until spoon-tender, then bathed in a red sauce of guajillo and New Mexico chiles blended with garlic and oregano — plus this cook's signature, a whisper of fresh mint among the cilantro. Five hours and eighteen servings make it a fiesta dish; the shank bones make the broth worth the wait.
Ingredients
4 -5 | pounds pork shoulder or country-style pork ribs, trimmed of excess fat |
|---|---|
3 | large smoked pork shanks |
3 -4 | stalks celery ribs |
3 | large onions, quartered |
6 -8 | dried guajillo chilies, stemmed and seeded |
8 -10 | dried New Mexico chilies, stemmed and seeded |
1 | bunch fresh mint |
1 | bunch fresh cilantro |
30 | cloves garlic cloves, whole |
1 | tablespoon dried oregano |
3 | cans hominy, drained |
2 | cans chicken broth |
1 | tablespoon cumin |
| • | salt and pepper, to taste |
| • | pepper |
2 | tablespoons vegetable oil |
1 | bunch green onions, sliced |
| • | shredded cabbage |
| • | tortilla chips |
| • | radishes, sliced |
| • | dried oregano |
Instructions
| 1. | Begin by trimming the fat from the pork ribs. In a large pot, combine the ribs, smoked pork shanks, celery, onions, mint, cilantro, garlic cloves, peppercorns, oregano, chicken broth, cumin, and enough water to cover all ingredients. Bring to a boil, then reduce heat, cover, and simmer for 2 hours. Remove the meat and allow it to cool before shredding. Skim any excess fat from the broth. |
|---|---|
| 2. | Prepare the chilies by removing the stems and seeds. Roast the chilies in a dry cast iron skillet for 2 minutes. Place the roasted chilies in a bowl, cover with hot water, and let them steep for 30 minutes. In a food processor, combine an onion, garlic cloves, the soaked chilies, and some of the soaking liquid. Season with salt and pepper, then process until smooth. Heat vegetable oil in a skillet, add the chili puree, and cook until thickened. Set aside. |
| 3. | Once the shanks and pork have cooled, shred the meat. Return the shredded meat, hominy, and chili puree to the pot. Bring to a boil, then simmer for 1 hour. Serve hot with sliced green onions, cabbage, radishes, dried oregano, and tortilla chips. Enjoy this delicious dish! |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 403.6 kcal |
| Protein | 23.7 g |
| Fat | 22 g |
| Carbohydrates | 26 g |
| Fiber | 4.6 g |
| Sugar | 4.6 g |
Published on Jul 19, 2024 by Luminița