New Mexico Red Chile Sauce & Chopped Chile Posole
Crafted with Los Roast Red Chile Sauce and Fresh Chopped Chile for a New Mexican Posole Experience
Servings: 6-8
Cooking Time: Approximately 2.5 to 3 hours
Ingredients:
1 lb pork shoulder, cut into 1-inch cubes
2 tbsp vegetable oil
1 onion, diced
4 cloves garlic, minced
6 cups chicken broth
2 cups water
2 tsp ground cumin
1 tsp dried oregano
2 bay leaves
2 cans (15 oz each) of hominy, drained and rinsed
Salt and pepper to taste
Fresh toppings: diced onions, chopped cilantro, sliced radishes, shredded cabbage, lime wedges
Instructions:
1. Brown the Pork:
• In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork cubes and brown on all sides, about 5-7 minutes. Remove the pork and set aside.
2. Sauté Onions and Garlic:
• In the same pot, add the diced onions and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Add Liquids and Chiles:
• Return the browned pork to the pot. Add the chicken broth, water, Los Roast Red Chile Sauce, Los Roast Chopped Red Chile, ground cumin, oregano, and bay leaves. Stir well to combine.
4. Simmer the Posole:
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
5. Add the Hominy:
• Stir in the drained hominy and continue to cook for an additional 20-30 minutes, allowing the hominy to absorb the flavors.
6. Season and Serve:
• Taste the posole and adjust seasoning with salt and pepper as needed. Remove the bay leaves before serving.
7. Garnish:
• Serve the red posole hot, with fresh toppings like diced onions, chopped cilantro, sliced radishes, shredded cabbage, and lime wedges on the side.
