Mexican Posole Rojo
Votes: 13
Time: 5 hours 20 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Mexican Posole Rojo Chowder - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g pork shoulder, cut into 2 pieces
- 350 g dried cusco corn (Mote), soaked overnight
- 3/4 cup dried chile de árbol peppers
- 4 - 5 dried ancho chili peppers
- 6 cloves of garlic (2 crushed, 4 finely chopped)
- 1 large onion, chopped
- 2 tsp ground cumin
- 1 tbsp. l. dried oregano
- 1 bay leaf
- Salt
- 2 tablespoons of vegetable oil
- 8 cups lightly salted chicken broth
- Diced avocado, shredded cabbage, sliced radish, fresh parsley, for garnish
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Recipes with similar ingredients: pork, corn, cusco corn, chili pepper, ancho pepper, pepper de arbol, bay leaf, oregano, cumin, garlic, onions, Avocado, parsley, radish, hot sauce
Cooking the dish according to the recipe:
- Prepare the chili sauce: Cut the stems off the peppers and shake out the seeds. Place the peppers in a bowl and pour 1.5 cups of boiling water over them. Press down firmly with the bowl to completely submerge them. Soak until softened, about 30 minutes. Transfer the peppers and water to a blender. Add crushed garlic and 1/2 teaspoon of salt and blend until smooth.
- Prepare posole rojo: Rub the pork with cumin and 1/2 teaspoon salt. Heat the vegetable oil in a heavy-bottomed saucepan. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for 2 minutes. Increase the heat to medium-high and push the onion aside with a spatula. Add the pork and brown on all sides, about 5 minutes.
- Add 2 cups water, chicken broth, oregano, bay leaf, 1/2 teaspoon salt, and 1/2 cup chili sauce. Bring to a boil and simmer, covered, for about 2 hours.
- Stir the corn kernels into the stew and continue simmering until tender, about 2 more hours. Remove the bay leaf. Place the pork on a cutting board and cut into large pieces. Mix the meat with the posole rojo and add more broth if needed. Add salt to taste.
- Serve Mexican posole rojo soup with remaining chili sauce and vegetables.
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