Authentic Mexican Recipe Red Posole with Chicken & Pork

Posted on Jan 28, 2010 under Authentic Mexican Recipes, Mexican Recipes | No Comment

This authentic Mexican recipe of pork/chicken with red posole ia a huge favorite in Mexico.

Red Posole with Chicken and Pork made with Red Hominy
INGREDIENTS
¼ cup Canola oil
2 pounds Pork neck bones – with some meat still on

Shown with combination of CAW maiz morado and maiz blaco
Shown with combination of CAW maiz morado and maiz blanco

3-4 pounds Fresh whole chicken, cut into pieces
1 large Brown onion, small dice
4 cloves Garlic, minced
16 cups Chicken stock (1 gallon) or water
3 dry Guajillo chiles, toasted
3 dry Pasilla chiles, toasted
1 cup Water
8 cups CA West Morado (Red) Hominy Maiz *
2 teaspoons Salt
1 medium Cabbage, finely shredded
2 medium Onions, small dice
¼ cup Dry oregano
16 Lime wedges
16 Tostadas (optional)
Bottled Mexican hot sauce or salsa

PREPARATION METHOD
· Wash the chicken and pork bones
· Heat large soup pot, add oil and cook pork bones and chicken skin side down until it doesn’t stick, turn and continue cooking over mead-high heat until browned. Remove chicken and pork bones, set aside.
· Drain excess oil from pot leaving only enough to coat the pot. Add onion to pot and cook, stirring constantly until onion is clear. (About 5 min.) Add garlic and cook 2 more minutes.
· Return chicken and pork bones to pot and cover with chicken stock. Skim any foam that rises to the surface, partially cover the pot, reduce heat to a simmer and cook for 2 1/2 to 3 hours, or until the pork is very tender and the stock is flavorful.
· When the meat is cooking, remove seeds and veins from dried chiles. Soak chiles in boiling water for about 20 min. Drain water. Puree chiles with 1 cup water in blender. Set aside.
· Remove chicken and pork bones from stock. When the meat and chicken are cool enough to handle, discard any bones and skin and shred into bite size pieces. Skim fat from stock pot. Return chicken and pork to stock pot.
· Add CA West Morado Hominy Maiz and chile puree and return to a gentle simmer. Cook for about 1 hour until slightly thickened and flavorful
· Add salt (if stock was unsalted) and water as needed.
· Serve the pozole in shallow bowls, and allow guests to garnish their soup with condiments of their own choosing.
Serve with shredded cabbage, chopped onion, a pinch of dry oregano, and tostadas on the side.
Servings: 16

CHEF NOTES
– Traditionally the meat is not removed from the bone. There is a lot of flavor especially in the pork bones and some people really enjoy extracting the juices from them while eating.
– Removing the meat can make it easier to consume as a soup without getting your hands dirty.
– By skimming the fat I removed approximately ¼ cup of fat.
– Toasting chiles does more than bring out their fresh, mild flavor. Toasting is an important step in opening, seeding and skinning chiles in preparation for cooking.

This authentic mexican recipe provided courtesy of CA West LLC growers and producers of special Corn Products.

Enjoy!

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