Are you looking for recipe inspiration? New Mexican Posole special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though New Mexican Posole What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of New Mexican Posole, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare New Mexican Posole delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make New Mexican Posole is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook New Mexican Posole estimated approx. 300 mins.

Well, this time, let's try it, and vary the New Mexican Posole yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create New Mexican Posole using 25 ingredient type and 10 manufacturing steps. Here's how to make the dish.

An updated version of the traditional new Mexican soup, from a native New Mexican. Dried hominy provide a better texture and flavor than anything from a can, while the stock replaces typical water and gets a boost from beef bouillon and gelatin to increase the broth's richness. The soup is covered in red chile sauce and garnished with onion, avocado and cilantro.

Ingredients and spices that need to be prepared to make New Mexican Posole:

1. for the posole:
2. 1 lb dried hominy
3. 2 cups chicken broth
4. 2 beef bouillon cubes
5. 1 pack (1/4 oz) unflavored gelatin
6. 2-3 lb pork shoulder (cut into 2 inch cubes)
7. 1 tbsp oil
8. 1 bay leaf
9. 1 onion (peeled, halved)
10. 2 whole cloves
11. 4 cloves garlic (minced)
12. 1 tsp ground cumin
13. 1 tsp black pepper
14. Salt
15. Water
16. for the red chile:
17. 3 oz dried red chile (about 10 chile pods)
18. 2 cloves garlic
19. 2 cups chicken stock
20. 1 tsp soy sauce
21. 1 tsp cumin
22. 1 tsp black pepper
23. 1 small onion (diced)
24. 1 avocado (diced)
25. cilantro (minced)

Steps to make a New Mexican Posole

1

Soak the hominy in salted water overnight

2

Prepare the red chile sauce by first deseeding the chile pods. Tear them into strips and place them in a sauce pot over medium to toast the chiles. When the chiles start to smell toasted (but before they start to smoke), add 2 cups of chicken stock, cumin, black pepper and garlic. simmer until the chiles are soft (~15 min)

3

Place the chiles and their liquid in a blender, add soy sauce and blend until smooth. thin with extra water to the desired saucy consistency. this can be made a day in advance and refrigerated.

4

Place the soaked hominy in a slow cooker, and add 2 cups of chicken broth and the beef bouillon. Sprinkle the gelatin over the top. Add the cumin, bay leaf, and garlic. Finally stud each onion halve with a clove and place in the slow cooker.

5

Salt and pepper the pork shoulder chunks. Then brown them in batches over high heat. Don't worry about getting them browned all over, just place them in the pan and don't move them until they get a nice browned layer on the bottom. Add the browned pieces to the slow cooker as they brown.

6

Deglaze the pan with a little water (or if you have wine laying around). Add the deglazed pan juices to the slow cooker.

7

Add just enough water to cover the hominy and pork.

8

Cook on high for 5 hours.

9

Turn the slow cooker to low and season with salt. Taste for proper seasoning. Continue to cook on low until the hominy "blooms," about another 2 hours. It should look a little like the kernels have split or popped like popcorn. Remove the large onion pieces (with the cloves), and the bay leaf.

10

Ladle the soup into bowls, top with reheated red chile, and garnish with diced onions, avocados, and cilantro.