Ingredients for Fred's Posole Rojo
- Pork Shoulder
- Smoked Pork Shanks
- Celery Ribs
- Onions
- Dried Guajillo Chilies
- Dried New Mexico Chiles
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro, chopped
- Garlic Cloves
- Dried oregano, for garnish
- 4 cups hominy, drained and rinsed
- Chicken Broth
- 1 tbsp ground cumin
- Salt & Pepper
- Vegetable Oil
- Green Onion
- Shredded cabbage, for garnish
- Tortilla chips, for garnish
- Radish
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How to Make Fred's Posole Rojo
- Trim excess fat from pork ribs and shanks.
- In a large stockpot or Dutch oven, combine pork ribs, pork shanks, chopped celery, quartered onions, mint, cilantro, minced garlic, peppercorns, oregano, chicken broth, cumin, and enough water to cover all ingredients.
- Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 2 hours.
- Remove meat from pot and let cool completely. Once cool, shred meat and remove from bones.
- Skim excess fat from the broth.
- Stem and seed the guajillo chiles.
- Roast chiles in a dry cast-iron skillet over medium heat for 2 minutes per side, or until fragrant.
- Place roasted chiles in a bowl, cover with hot water, and let steep for 30 minutes.
- While chiles steep, mince 1 medium onion and 10 cloves garlic in a food processor.
- Once chiles have steeped, add them and 1 1/2 cups of their soaking liquid to the food processor with the minced onion and garlic. Season with salt and pepper to taste.
- Blend until smooth.
- Heat 2 tbsp vegetable oil in a cast-iron skillet over medium heat. Add the chile puree and cook for 5 minutes, or until thickened.
- Remove from heat.
- Add the shredded pork, hominy, and chile puree back to the pot with the broth. Bring to a boil.
- Reduce heat, cover, and simmer for 1 hour.
- Serve hot, garnished with sliced green onions, shredded cabbage, sliced radishes, dried oregano, and tortilla chips.
- Enjoy your culinary masterpiece!
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
18g
Fat
34g
Carbs
8g
