Monday, April 28, 2014

Red Posole

Because I have to use my leftover Easter hambone for something and there is so much more than split pea soup out there in the world.

8 or 9 dried New Mexico chiles
1 lb pork shoulder or diced pork stew meat
1 tablespoon chile powder
1 teaspoon ground oregano
1 teaspoon cumin
1/2 teaspoon ground cloves
1 teaspoon each salt and pepper
1 medium white onion, diced
8 cloves minced garlic
1/2 bottle Negra Modelo
1 ham hock from smoked bone-in ham
1 cup leftover ham, chopped
1 dried bay leaf
1 29 oz can hominy (drain but reserve the liquid)
1-2 chipotle peppers in adobo, minced in a food processor, optional

In a large glass bowl, soak the chiles in hot water.  Set a smaller bowl on top to keep them submerged for at least 20 minutes.

Put the diced pork in a plastic bag with all the spices and shake to coat.  Set a Dutch oven over medium heat and brown the pork in oil, lightly on all sides.  Set aside to a plate.  Add more oil and sweat the diced onion until barely translucent.  Cook the garlic for one minute and then deglaze with 1/2 the beer.

Add the hambone, bayleaf and almost enough water to cover.  Simmer while you make the chile sauce, skimming any foam that rises to the top.

Remove the soaked chiles from the bowl, reserving the soaking liquid.  Remove the stems and the seeds if desired.  Chop in a food processor, adding the soaking liquid to make a smooth sauce.  Strain through a sieve if you want to remove the large chunks of chile skin.

Add to the pot with the chipotle peppers (if using) and hominy.  Make sure there is enough liquid to cover the bone.  Add the lid to the pot and put in the oven set to 300 degrees.  Cook for 6-8 hours, checking the liquid level regularly and adding the hominy liquid, more water or beer as needed.

When ready to eat, move to stovetop and simmer over medium heat, skimming any fat that rises.

Garnish with avocado, lime wedges, chopped cilantro, diced red onion, cotija and/or tortillas.  Enjoy!

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