If I had to choose just one food (food mind you, not beverage) to take with me when exiled to a remote cabin high in the backcountry, it would probably be a never ending supply of various dried red chiles.
Most red chiles, after gently toasting in a cast-iron skillet, soaking in warm water and blending to a smooth puree, through a process akin to alchemy create a flavoring ingredient so unique, so magical, so damned good – it should probably be restricted to use only by those well-trained in its power.
We really like red chiles.
I’m almost therefore embarrassed to admit that I can’t strictly recall ever eating a true “red” posole; posole being a long time favorite of ours and pretty damned popular in both Tex Mex and New Mexican cuisines.
Well, that all changed this past week when a friend from Austin sent us this recipe for what his family calls Tex Mex Red Posole (Posole Rojo). His lovely wife grew up in a household with a very traditional grandmother cooking foods from her native northern Mexico, and learned to make this standing at her grandmother’s elbow in their home outside of Espanola northwest of Santa Fe.
He readily admits the canned hominy isn’t quite as authentic as soaking and cooking the dried version, but it’s much faster and fits the bill here very well. His other tip is to give this plenty of time on the stove – the chiles need plenty of time to work their magic.
Hot damn.
2 large (29/30-ounce) cans of hominy, drained
1 pound pork shoulder, cut into ¾-inch cubes
1 large yellow onion, diced
6-8 garlic cloves, minced
2 tbsp bacon grease (or corn oil)
4 cups chicken broth
1 bottle beer, your call
2-4 cups water, start with 2
2 tbsp brown sugar
1 tbsp Mexican oregano (generous)
1 tbsp cumin (generous)
1/2 tsp ground cloves
2 tbsp ancho chile powder
1 bay leaf
6 New Mexico chiles, stemmed and seeded
4 guajillo chiles, stemmed and seeded
Salt and pepper to taste
1/2 cup chopped cilantro
Juice of one limeGarnishes: Sliced avocado, cheese (crumbled cotija or Monterey Jack), cilantro, diced onion, lime wedges, corn tortillas
Heat the bacon fat in a large pot and sauté the onion for 5 or 6 minutes; add the pork and brown for several minutes. Add the minced garlic and cook for another minute or two.
While that’s starting, toast the whole chiles in a dry skillet, then remove from heat, cover with water and soak for 30 minutes.
Once the pork is browned, add the broth, beer and 2 cups water, then the bay leaf, oregano, cumin, cloves, chile powder and brown sugar. Bring to a boil, then reduce to a simmer.
Drain the soaked chiles, place in a blender with a cup of water and puree; stir into the pot. Keep it on a low simmer for about 2 hours.
After the 2 hour simmer, add the hominy, lime juice and chopped cilantro. Taste and adjust the spices, along with salt you may want more chile impact (use chile powder).
When steaming hot, serve with the garnishes above as desired, along with hot corn tortillas and cold beer. Hot damn.
Enjoy.
