Prep 1 hr
Cook 5 hrs
I'm posting this recipe for safe keeping...I make the regular Posole ...but I've never made the Rojo :) Planning on this recipe for Super Bowl!! Recipe was found in this months Food Network Magazine (my favorite!!)
- 3⁄4 cup dried chile, de arbol
- 5 dried ancho chiles
- 6 garlic cloves, chopped
- 2 lbs boneless pork shoulder, trimmed
- 2 teaspoons ground cumin
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 8 cups chicken broth
- 1 tablespoon dried oregano
- 1 bay leaf
- 3 (15 ounce) cans white hominy, rinsed and drained
- cabbage, shredded
- onion, diced
- radish, sliced
- lime, quartered
- Clean chilies (taking off stems and deseeding).
- Put chilies in bowl with boiling water; weigh down to keep chilies under water.
- Soak approx 30 minute Transfer chilies and 1 1/2 cups of soaking liquid to blender.
- Add garlic and 1/2 tsp salt a blend until smooth.
- Strain through a fine mesh sieve into a bowl, pushing the sauce through with a rubber spatula discard the solids.
- Rub the pork all over with the cumin and 1/2 tsp salt ; set aside.
- Heat veggie oil in a dutch oven add onion and cook stirring occasionally, until soft, about 5 minute.
- Add pork and sear, turning until slightly browned on all sides, about 5 minute.
- Stir in 2 cups of water, the chicken borth, oregano, bay leaf and 1/2 tsp salt and approx 3/4 cup of chili sauce (you can add less -- depending on your spice taste).
- Partially cover and cook approx 3 hours.
- Stir in hominy and continue to simmer uncovered until the pork starts falling apart, about 1 more hour.
- Remove bay leaf.
- Transfer pork to a cutting board; roughly chop and return to the pot. Add some broth (or water) if the posole is too thick. Season with salt.
- Serve with toppings and remaining chlle sauce.