Fred'S Posole Rojo
- 4 -5 lbs pork shoulder or 4 -5 lbs country-style pork ribs
- 3 large smoked pork shanks
- 3 -4 celery ribs
- 3 large onions
- 6 -8 dried guajillo chilies
- 8 -10 dried New Mexico chiles
- 1 bunch mint
- 1 bunch cilantro
- 30 garlic cloves, Whole
- 1 tablespoon dried oregano
- 3 (30 ounce) cans hominy, Drained
- 2 (49 1/2 ounce) cans chicken broth
- 1 tablespoon cumin
- salt & pepper
- 2 tablespoons vegetable oil
- 1 bunch green onion, Sliced
- shredded cabbage
- tortilla chips
- radish, Sliced
- dried oregano
- Trim fat from ribs. Add ribs, shanks, celery, 2-onions quartered (skins & all) mint, cilantro, 20 cloves garlic, peppercorns, oregano, both cans chicken broth, cumin, 1-tbsp and enough water to cover all ingredients. Bring to a boil; cover and simmer for 2-hours. Remove meat, and allow to cool thoroughly before removing from bones. Skim fat from broth.
- Stem and seed Chiles.
- Roast chilies in dry cast iron skillet for approximately 2-minutes. Place chilies into bowl and cover with hot water and cover bowl. Let steep for approximately 30-minutes. In food processor, place 1-chopped onion and 10-cloves garlic. Process until minced. When chiles are done, put them and 1-1/2 cups of liquid from chiles in the processor, salt and pepper to taste. Process until puree is smooth. Heat cast iron skillet with 2 tbsp vegetable oil, and add chile puree. Cook for approximately 5 minutes or until puree has thickened. Turn off and remove heat.
- Once shanks and pork have cooled, shred meat. Add remaining ingredients: stock, meat, hominy and chile puree back into pot and bring to a boil. Turn down heat and simmer for 1-hour. Serve with condiments: sliced green onions, cabbage, radishes, dried oregano and tortilla chips. Enjoy!
pork shoulder, pork shanks, celery, onions, guajillo chilies, mexico chiles, mint, cilantro, garlic, oregano, hominy, chicken broth, cumin, salt, vegetable oil, green onion, cabbage, tortilla chips, oregano
Taken from www.food.com/recipe/freds-posole-rojo-445777 (may not work)