Red Posole No ratings yet.


medium prep time 25 mins | cook time 2 hrs servings 0

Ingredients

    For the sauce
    4 dried guajillo chiles, seeds removed
    2 dried ancho chiles, seeds removed
    1 Arbol chile, seeds removed if you want a mild spice level
    3 cups hot water
    1-1/2 teaspoon coarse sea salt
    3 teaspoons chili powder
    2 teaspoons La Fe Cumin Powder
    1 teaspoon minced garlic (about 2 cloves)
    1 small portion of chocolate (about 1/8 of a tablet – 8 grams)

     

    For the pork
    2-1/2 pounds pork shoulder, cut into large 4-inch chunks
    1 tablespoon coarse kosher salt
    1 teaspoon coarse ground black pepper
    2 tablespoons La Fe Vegetable Oil

     

    For the stew
    4 cups chicken broth (or beef or vegetable broth)
    1-1/2 29-ounce cans white hominy, drained and rinsed (about 3 3/4 cups)
    1 tablespoon dried oregano

Directions

  • STEP ONE

    To make the sauce, begin by grabbing a large bowl. Combine the dried chilies and 3 cups of hot water in the bowl. Cover the bowl with a large plate or aluminum foil and then let the chilies soak for roughly 20 minutes, or until they are soft and tender.

  • STEP TWO

    Following this, transfer the chili mixture, including the water, into a large blender. Now add in the chili powder, salt, La Fe Cumin Powder, minced garlic and Mexican chocolate. Blend the mixture until it is completely smooth.

  • STEP THREE

    After you have completed this process, season the pork with salt and black pepper. Now, heat a large pot over medium-high heat. Following this, add in the La Fe Vegetable Oil and then the pork. Sear all sides until the pork has become an even brown.

  • STEP FOUR

    Following this, add in the red chili sauce and scrape the bottom of the pot with a wooden spoon to loosen up the entire mixture.

  • STEP FIVE

    After this process, add in chicken broth and stir until the red chili sauce and broth are evenly mixed together.

  • STEP SIX

    Now, bring the pot to a boil, and then reduce the heat to a low simmer. Cover the pot and let it cook for roughly 2-3 hours, or until the pork begins to fall apart and become tender.

  • STEP SEVEN

    Using a fork or spatula, shred the pork. Following this add in the hominy and dried oregano. Stir the mixture to evenly spread the flavors. Now, bring the mixture to a boil and then remove the heat. Taste and season with more salt, if you see fit.

  • STEP EIGHT

    Finally, serve the dish with toppings, such as shredded cabbage, cilantro, La Fe Lime Juice, thinly sliced radishes, diced onions, dried oregano, and red pepper flakes.

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