Red Chile Posole (Posole Rojo)
This is a traditional New Mexican dish in the winter, and especially at Christmastime. Red chile powder, sauce, and hominy are all available on Amazon (see links below) for those in other parts of the country. Mexican oregano is a must, the flavor is different from the Mediterranean version.
Chile season is from late July through October, I highly recommend buying direct from Young Guns Produce early in the season and freezing. It is by far the best "shelf-stable" chile I've found and comes in every level of hotness you could want. Once the quart is opened, you've got about a week, and then it must be frozen or used. I freeze in 4 oz containers, to use throughout the year. There are other places to obtain New Mexican chile products, for example, Chile Monster. There really is NO substitute for New Mexico chile--it is distinctive!!
Lastly, if you can't use an entire pork shoulder, it's perfectly acceptable to use a pork loin or tenderloin.
1-1/2 lbs pork shoulder browned in oil with salt, pepper,
an 2 tsp medium hot Bueno Premium Chimayo-Inspired red chile powder
2 cups Young Gun Produce Mild red chile sauce
3 cups chicken stock
1 medium to large onion, diced
3 large cloves garlic, minced or put through a microplane
2 - 15 oz cans Bush's white hominy, drained and rinsed well
1 and 1/2 tbsp Mexican oregano
1 tbsp Cumin
Salt to taste
2 tbsp cooking oil, divided
For this recipe, I used leftover Thanksgiving roasted pork shoulder, cut into cubes, and quickly browned in 1 tbsp oil for about 3 minutes, in a Dutch oven with 2 tsp medium hot Bueno brand premium “Chimayo-inspired” red chile (Chimayo red chile is a traditional land-race chile from Chimayo, New Mexico and is preferable for its deep, smokey flavor, however, is impossible to find this time of year as the supply is limited, and I had none put by), salt and pepper, then set aside. If you are using uncooked pork shoulder, brown for closer to 8 to 10 minutes in batches with the same salt, pepper, red chile powder.
Next, over medium-high heat add 1 tbsp cooking oil to your dutch oven, sauté diced onion until golden and translucent, add garlic, Mexican oregano, and cumin, sauté a few minutes more, do not brown. Add 3 cups chicken broth, and 2 cups red chile sauce (I used Young Guns Produce Mild red chile). Rinse and drain two 15 oz cans of white hominy well (I used Bush’s) and add to mixture. Bring up to boil, decrease to low and cover, simmer for about 30 minutes. Add pork, simmer another 15 minutes, salt to taste. If you are using fresh pork (not pre-cooked like mine), simmer on low for closer to 45 minutes to an hour, until the pork breaks apart with a fork.
Makes 4-6 servings.
This is great as is, but traditionally, this is served with finely shredded cabbage, thinly sliced radish, avocado slices, cilantro, lime wedges and sour cream as condiments on the side, as well as warm flour tortillas. This is a fun meal for a crowd, place your Dutch oven full of lovely posole in the middle of the table, surround with the various condiments and warmed tortillas, and enjoy!