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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Garnishes. | 2. Chopped avocado, fresh cilantro, and white onion; thinly sliced cabbage, jalapeños, and radishes; lime wedges. | 3. Ingredient Info. | 4. New Mexico chiles are sold at Latin markets, specialty foods stores, and some supermarkets. Look for dried hominy at natural foods stores and ranchogordo.com. | 5. Preparation. | 6. Red Chile Purée. | 7. Preheat oven to 400°. Rinse and dry chiles; place in a single layer on a rimmed baking sheet and roast, turning occasionally, until puffed, fragrant, and a slightly darker red, 5–6 minutes. Let cool. | 8. Wearing gloves, use scissors to stem and halve chiles lengthwise. Discard seeds for less heat. Transfer to a medium saucepan and cover with 6 cups water. Add onion and garlic; season with salt. Bring to a simmer. Cook until chiles are soft, 25–30 minutes. | 9. Drain chile mixture, reserving liquid. Purée mixture and 1 1/2 cups liquid in a blender until smooth, adding more liquid if needed for a sauce that can coat a spoon. Strain through a medium-mesh sieve into a medium bowl. DO AHEAD Purée can be made 5 days ahead. Cover; chill. | 10. Posole. | 11. Season pork shoulder and ham hocks with 1 tablespoon salt. Rub garlic, chili powder, and cumin all over pork; set aside. DO AHEAD Pork can be marinated 1 day ahead. Cover and chill. | 12. Drain hominy. Transfer to a large heavy pot; add 12 cups water. Stud each onion with 1 clove; add to pot with 2 tablespoons salt and bay leaves. Cover; bring to a boil. Reduce heat to medium-low and simmer, covered and stirring often, until hominy begins to soften, about 1 hour (hominy takes longer to cook than pork, so give it a jump start). | 13. Add pork shoulder and ham hocks to hominy; pour in water to cover by 1 inch. Cook, uncovered, stirring occasionally and adding more water as needed to keep ingredients submerged, until hominy is tender and pork is very tender and falling apart, 2–2 1/2 hours. Remove onions, bay leaves, and hocks. Discard onions and let hocks cool slightly; pick meat from bones and discard any cartilage, skin, and fat. Return meat to pot and stir in 3/4 cup red chile purée. Season to taste with salt and more red chile purée, if desired. | 14. Divide posole among bowls. Serve with remaining red chile purée and garnishes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder boston butt	2	lb	cut	806.9352	0.0	179.5204	4.5333
ham hock	2	lbs		-	-	-	-
kosher salt	3	tablespoons	divided	806.9352	0.0	179.5204	4.5333
garlic clove	8		chopped	806.9352	0.0	179.5204	4.5333
chili powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
cumin seed	2	teaspoons	ground toasted	15.75	1.8581	0.748	0.9353
white hominy	1 1/2	1/2	soaked	267.1664	52.9138	5.4918	3.2654
onion	2			120.0	28.02	3.3	0.3
clove	2			11.508	2.7523	0.2507	0.546
bay leaf	2			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.