Red Pork Posole need recipe

[BrianGSDTexoma]

I have some cubed pork butt in freeze and would like to make some Red Pork Posole . Anyone have a recipe to share?

 

[jcam222]

Had never heard of it before. Sounds tasty. I found this recipe https://www.google.com/amp/s/www.bonappetit.com/recipe/red-posole-with-pork/amp Likely there are more legit ones out there. I think chilerelleno might be your guy for this one.

 

[bregent]

Sorry, I don't make red, but I do make green monthly. Here's that recipe but I usually double it. I usually use my home nixtamalized hominy - the canned stuff is fine, but home made is better. Same goes for the salsa verde.

• 1 dried pasilla chile (chile negro)
• 4 cups chicken broth
• 1 cup Salsa Verde
• 2 pounds pork shoulder, trimmed and cut into 1/2 - 1 inch cubes
• 1/2 large onion, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 2 teaspoons dried Mexican oregano
• 1 tablespoon ground cumin
• 1 (4.25-ounce) can diced green chiles
• 2 (15-ounce) cans hominy

Directions:
1. Sear the pork in a pan with oil or fat
2. Soak dried chile in boiling water for 20-30 minutes or until softened; drain well.
3. Remove stem from chile and place in food processor with 1 cup of chicken broth.
4. Puree until smooth.
5. Pour pureed chile mixture and all remaining ingredients (see #a) into slow cooker, cover and cook on HIGH for 5-6 hours or LOW for 7-8 hours.
a. If using pressure cooker, add all remaining ingredients less 2 cups of the broth and cook on high pressure for 16 minutes, release pressure. Add remaining broth and simmer for 15-30 minutes more.
6. Remove bay leaf before serving.
7. Spoon soup into bowls and serve with warm tortillas and top with a combination of: shredded lettuce or cabbage, sliced radishes, onions, cheese, sour cream, lime, avocado and fresh cilantro.

 

[RichGTS]

Never had this but it sounds great

 

[tx smoker]

You've already gotten a recommendation to check on the stuff that Chile has posted. That would be a great start. If he posted it, you can take it to the bank. Another person you might want to reach out to is Gerald snakehead He has a great recipe for it. I don't think he's real active in the forum but you could send him a PM and tell him I recommended you reach out to him. I believe the web address for his "blog" is geraldskitchen.com Last I looked he had a recipe posted there.

Robert

 

[ofelles]

Green Pork Posole is great. I have been know to make a batch or two.

 

[kit s]

I have some cubed pork butt in freeze and would like to make some Red Pork Posole . Anyone have a recipe to share?

I imagine that it would be similar to chicken. I use red lcanned chili sauce (but you can make your own), add a little cumin bay homey then slow boil until homey is tender (about 2 to 3 hours) add salt pork.

 

[chef jimmyj]

This a bit involved and made with Chicken or Pork. There is no reason not to make the Broth with a smaller pack of cheap Country Style Ribs and use the Smoked Butt meat in the soup...JJ

Pozole Rojo

Stock/Broth

3-4Lbs Chicken on the Bone or 5-6Lbs Pork Country Style Ribs, Trotters and Fresh Hocks. (If just using CSR's 3-4Lbs is plenty)
1Lrg Onion (8oz), Chopped
1Lrg Rib Celery, Chopped
1Lrg Carrot, Chopped
3ea Whole Cloves Garlic
2ea Sprigs Thyme
1ea Bayleaf
5ea Stems of Cilantro
1tsp Kosher Salt
8Cups Water, or to cover meat.

The Soup Ingredients

2ea Ancho or Mulato Chiles
1ea Pasilla Chile
1ea Guajillo Chiles
Other Chiles as desired totaling 1-2oz
2C Diced Onions (1Lrg)
2C Diced Celery (2-3 Ribs)
2T Tomato Paste
3ea Cloves Garlic, minced
1tsp Fresh Thyme Leave (2-3 Sprigs)
1tsp Dry Mexican Oregano, or other.
2-3tsp Kosher Salt
1tsp Grnd Black Pepper
1/2tsp Grnd Cinnamon (1/2 Small Stick)
1/4tsp Grnd Cloves (4-5 Whole)
1/4tsp Grnd Cumin, or more to taste
1-14oz Can Diced Tomatoes
2-30oz Cans Posole, drained

The Garnishes

Sliced Red Radishes
Diced Sweet Onion
Shredded Cabbage
Diced Avocado
Lime Wedges
Cilantro Leaves
Queso Fresco or other Grated Cheese (Jack,Cheddar, Etc.)
Crema* or Sour Cream

Heat a 4Qt pot over high heat and add 2-3Tbs Fat of your choice and brown the meat, remove it to a plate and if there is a lot of additional fat rendered remove some, keep it, until you are left with about 2Tbs in the pot. At this point add the vegetables and saute them until golden. If the Garlic Cloves are getting too brown, remove and add back later. I ALWAYS sweat or saute my aromatic vegetables for soups and stocks because it creates and concentrates a ton of flavor that you can't get by adding raw veg to soup. For light colored soups, just sweat them over med/low heat until softened a bit. For dark soups saute until golden or even brown. Time to add the Water, fairly quickly as it's going to spit and pop, and the herbs. Scrape the bottom of the pot to get all the brown goodness that accumulated on the bottom of the pot. Add the meat to the pot, bring everything just barely to bubbling, reduce the heat to low and skim any floating scum. Cover the pot and simmer until the meat is tender and easily removed from the bones. If the level has dropped add some water. Now cooked, remove the meat to cool until it can be handled. Strain the stock into another pot, to remove the veggies, and keep warm. This stock contains little Salt so the flavor will be flat and not that good, we will fix this later.

STEP 2...Reheat the 4Qt pot and add 2-3Tbs of the reserved fat. Add the remaining Onions, Celery and Tomato Paste. Saute these just until the tomato paste begins to darken. Add the Garlic and saute another minute. Add the Stock and all remaining ingredients, Except the Meat. Bring to a boil reduce the heat to low and simmer the until the Celery, Onions and Posole are tender but still firm. Adjust seasoning adding more Salt and Pepper to taste. Add the meat ( Smoked Pork) to the soup, turn up the heat, bring the soup back to a simmer and Serve in big bowls with all the Garnishes on the side so everybody can customize the Pazole to their tastes...The Recipe Serves 4-6...Enjoy!...JJ

 

[ososmokeshack]

That’s a pretty good one right there. ^^