Pork And Hominy Stew With Red Chiles - {Posole Rojo}

Recipe Ingredients

1		Garlic head (large)
12 cups	2844ml	Water
4 cups	948ml	Chicken broth
4 lbs	1816g / 64oz	Country-style pork ribs
1 teaspoon	5ml	Dried oregano - crumbled
		= (preferably Mexican)
2 oz	56g	Dried New Mexico red chiles
1 1/2 cups	355ml	Boiling-hot water
1/4 cup	15g / 0.5oz	White onion (large)
3 teaspoons	15ml	Salt - divided
2		White hominy - (30 oz ea)
		= (preferably Bush's Best)
8		Corn tortillas
1 1/2 cups	355ml	Vegetable oil - more or less
		Accompaniments
		Diced avocado
		Thinly-sliced iceberg or romaine lettuce
		Chopped white onion
		Diced radishes
		Lime wedges
		Dried oregano
		Dried hot red pepper flakes

Recipe Instructions

Peel the garlic cloves and reserve 2 for the chile sauce. Slice the remaining garlic. In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim the surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.

While pork is simmering, wearing protective gloves, discard stems from chiles, and in a bowl, combine chiles with boiling-hot water. Soak chiles, turning them occasionally, for 30 minutes. Cut onion into large pieces and in a blender puree with chiles and soaking liquid, reserved 2 cloves of garlic, and 2 teaspoons of the salt until smooth.

Transfer pork with tongs to a cutting board and reserve broth mixture. Using 2 forks, shred the pork. Discard the pork bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer posole 30 minutes and, if necessary, season with salt. Posole may be made 2 days ahead and chilled, covered.

While posole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.

Serve posole with tortilla strips and bowls of accompaniments.

This recipe yields 8 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C01) - from the TV FOOD NETWORK

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10 (2 votes)

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