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New Mexican Posole
New Mexican Posole

Before you jump to New Mexican Posole recipe, you may want to read this short interesting healthy tips about The Meals You Select To Feed On Are Going To Effect Your Health.

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You will notice that different kinds of berries can be really good for your health. The volume of vitamin C that can be obtained in berries, is one of the primary reasons you should be eating berries. Most berries also have an awful lot of anti-oxidants, which is really beneficial to your overall health and is specifically good for your circulatory system. Another thing you will recognize that these antioxidants can help you with is actually keeping your cells healthy, this can help one’s body to fight off a variety of diseases.

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We hope you got insight from reading it, now let’s go back to new mexican posole recipe. To cook new mexican posole you only need 25 ingredients and 10 steps. Here is how you achieve it.

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

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