Here's my recipe.
Posolé Rojo
Yield: 8 servings
Ingredients:
1. If using dried hominy; soak for at least 6 hours. In a large pot add enough water/chicken stock to cover the hominy by 3". Add all but 2 whole peeled garlic cloves and cook over med heat until done, watching water level, about 1½ to 3 hours.
2. Add all but 1 cup of broth to a 7 to 8qt heavy kettle add sliced garlic, hocks/neck bones, ½ the onions, bay leaves, oregano, cumin, 2 tbsp chile powder and 1 tsp annatto seeds and bring broth just to a boil. Gently simmer, uncovered, until meat is tender, about 1½ hours.
3. Discard stems and seeds from the chiles roast in a dry skillet. In a bowl, combine chiles with boiling-hot water. Soak chiles, turning them occasionally, for 30 minutes.
4. Meanwhile, in a skillet with lard or oil over med-high heat, brown pork butt (unless smoking the meat), add to kettle.
5. In hot, dry griddle or the skillet or broiler, roast the tomatillos, turning occasionally, until charred and slightly softened, 15 to 20 minutes. Work in batches if necessary. Transfer to bowl and let cool, collecting juices. Remove stems when cool.
6. Meanwhile, sauté the remainder of onions in the skillet add 1 tbsp chile powder and 1 tsp annatto seeds then reserve. Deglaze the pan with remaining chicken broth.
7. In a blender puree sautéed onion with the chiles and their soaking liquid, 2 whole cloves garlic, tomatillos and 1 tsp salt until smooth. Work in batches if necessary. Reserve the sauce
8. Transfer meat from the broth to a cutting board (or if smoked add pork here). Remove bay leaves and skim the surface then reserve broth mixture in the pot, add the fresh sliced chiles. When meat is cool break it up to bite size pieces and return to broth. Repeat with neck bones or hocks removing meat and discarding the bones. Add hominy to broth mixture. (If hominy is canned, drain and raise first.
9. Add Chile sauce, cilantro, lime juice and remaining 1 tsp salt. Simmer for 30 minutes and if necessary, season with salt. (Posolé may be made 2 days ahead and chilled, covered)
10. Serve with tortilla strips, avocado, green cabbage, white onion, radishes, lime wedges, and red pepper flakes for accompaniments:
Note: The day before; smoke the butt whole at 200°F to an IT of about 140°F using hickory or 50/50 Pecan/Cherry. Rubbed with a Sazón spice rub. (see recipe) Let cool overnight and cut into bite sized chunks then add in step 8.
Sazón Spice Rub
Yield: about ¼ cup
Ingredients:
Preparation:
1. Combine all ingredients in a small bowl and mix until the spices are evenly distributed.
2. Store seasoning at room temperature for up to 1 year.
Posolé Rojo
Yield: 8 servings
Ingredients:
- 1lb dried hominy
- 2 garlic heads, 1 head peeled, cloves whole and remainder peeled and sliced
- 6½ lbs Pork butt, cut into 2"to 3" pieces(see smoking note below)
- 2 lbs ham hocks or shanks or some pork neck bones
- 10-12 cups homemade chicken broth, more if needed
- 1large white onion, coarsely chopped, divided
- 2 teaspoons dried Mexican oregano
- 1½ tsp ground cumin
- 2 bay leaves
- 3 tbsp ancho chili powder or 3 tsp chipotle chili powder, divided
- 2 teaspoons annatto seeds, divided
- Lard or oil (if not smoking the pork)
- 4-6 oz dried Anchoes or Guajilo chilies or fire roasted Hatch chilies
- 1½ cups boiling-hot water or chicken broth homemade
- 15 to 20 tomatillos, paper skins removed, rinsed and stem removed
- 2-3 fresh Hatch chiles or Ancho chiles, stemmed, seeded, and chopped
- 2 teaspoons salt, plus 1 teaspoon, careful with salt
- ¼ cup fresh cilantro, minced
- 2 tablespoons fresh lime juice, more to taste
- Tortilla strips, diced avocado, thinly sliced green cabbage, chopped white onion, diced radishes, lime wedges, jalapeño slices and dried hot red pepper flakes, for accompaniments
1. If using dried hominy; soak for at least 6 hours. In a large pot add enough water/chicken stock to cover the hominy by 3". Add all but 2 whole peeled garlic cloves and cook over med heat until done, watching water level, about 1½ to 3 hours.
2. Add all but 1 cup of broth to a 7 to 8qt heavy kettle add sliced garlic, hocks/neck bones, ½ the onions, bay leaves, oregano, cumin, 2 tbsp chile powder and 1 tsp annatto seeds and bring broth just to a boil. Gently simmer, uncovered, until meat is tender, about 1½ hours.
3. Discard stems and seeds from the chiles roast in a dry skillet. In a bowl, combine chiles with boiling-hot water. Soak chiles, turning them occasionally, for 30 minutes.
4. Meanwhile, in a skillet with lard or oil over med-high heat, brown pork butt (unless smoking the meat), add to kettle.
5. In hot, dry griddle or the skillet or broiler, roast the tomatillos, turning occasionally, until charred and slightly softened, 15 to 20 minutes. Work in batches if necessary. Transfer to bowl and let cool, collecting juices. Remove stems when cool.
6. Meanwhile, sauté the remainder of onions in the skillet add 1 tbsp chile powder and 1 tsp annatto seeds then reserve. Deglaze the pan with remaining chicken broth.
7. In a blender puree sautéed onion with the chiles and their soaking liquid, 2 whole cloves garlic, tomatillos and 1 tsp salt until smooth. Work in batches if necessary. Reserve the sauce
8. Transfer meat from the broth to a cutting board (or if smoked add pork here). Remove bay leaves and skim the surface then reserve broth mixture in the pot, add the fresh sliced chiles. When meat is cool break it up to bite size pieces and return to broth. Repeat with neck bones or hocks removing meat and discarding the bones. Add hominy to broth mixture. (If hominy is canned, drain and raise first.
9. Add Chile sauce, cilantro, lime juice and remaining 1 tsp salt. Simmer for 30 minutes and if necessary, season with salt. (Posolé may be made 2 days ahead and chilled, covered)
10. Serve with tortilla strips, avocado, green cabbage, white onion, radishes, lime wedges, and red pepper flakes for accompaniments:
Note: The day before; smoke the butt whole at 200°F to an IT of about 140°F using hickory or 50/50 Pecan/Cherry. Rubbed with a Sazón spice rub. (see recipe) Let cool overnight and cut into bite sized chunks then add in step 8.
Sazón Spice Rub
Yield: about ¼ cup
Ingredients:
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground annatto seeds
- 1 tablespoon garlic powder
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
Preparation:
1. Combine all ingredients in a small bowl and mix until the spices are evenly distributed.
2. Store seasoning at room temperature for up to 1 year.
. Looks good though, love that stuff !!
I am using 2 oz. each guahillo, ancho, and red Hatch. For the chili powder I used 1 2/3 T ancho and 1 t of a 50/50 blend of chipotle morita and chipotle meco. I am using home made venison stock and I am using the hominy I bought from Rancho Gordo. I'm also using store bought smoked ham hocks - they are boneless.
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