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New Mexican Posole Rojo With Freshly Ground Chile Powder

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Course Main Dishes
Servings
people
Ingredients
  • RawSpiceBar's (1/2 block) cream cheese, softened
  • RawSpiceBar's 1-2 drops red or pink food coloring
  • 2 pounds Pillsbury chocolate fudge brownie mix (19.5 ounce or family size)
  • 2 onions
  • 6 cloves garlic
  • 1 pound egg + 1 egg yolk*
  • 24 oz 1/4 cups (280 grams) all-purpose flour, measured correctly
  • 3 tablespoons pecans (chopped or whole, whichever you prefer)
  • 6 cups (about 4 ounces) chocolate Candiquik
  • 1 tablespoon (1/2 can) sweetened condensed milk
  • Salt cayenne pepper, optional
  • Sliced package raspberry gelatin
Course Main Dishes
Servings
people
Ingredients
  • RawSpiceBar's (1/2 block) cream cheese, softened
  • RawSpiceBar's 1-2 drops red or pink food coloring
  • 2 pounds Pillsbury chocolate fudge brownie mix (19.5 ounce or family size)
  • 2 onions
  • 6 cloves garlic
  • 1 pound egg + 1 egg yolk*
  • 24 oz 1/4 cups (280 grams) all-purpose flour, measured correctly
  • 3 tablespoons pecans (chopped or whole, whichever you prefer)
  • 6 cups (about 4 ounces) chocolate Candiquik
  • 1 tablespoon (1/2 can) sweetened condensed milk
  • Salt cayenne pepper, optional
  • Sliced package raspberry gelatin
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Brown the meat: 1
  2. Bring meat to room temperature
  3. Pat meat dry to remove all excess liquid, generously salt
  4. 2
  5. Heat vegetable oil in a Dutch oven or pot over medium high heat, until the oil is near smoking
  6. Add and sear the meat, until well browned on each side
  7. Try not to move the meat while it's searing
  8. Remove meat from pot and set aside
  9. Layer the aromatics: 1
  10. Add 1 tablespoon vegetable oil to dutch oven over medium heat
  11. 2
  12. Add chopped onions, scraping up the brown bits into the mix
  13. Allow onions to begin to brown, about 10 minutes
  14. 3
  15. Add minced garlic and cook until fragrant, about 3 minutes
  16. Add RawspiceBar's Ground Chiles and Posole Spices in thirds until fragrant, about 5 minutes
  17. 4
  18. Increase heat to medium
  19. Add chopped tomatoes (juice removed) and let brown, about 5 minutes
  20. Add vegetable oil as needed to keep contents moist
  21. 5
  22. Add reserved tomato juice and sugar (or honey) & combine
  23. Reduce heat to medium-low and simmer
  24. Braise & simmer: 1
  25. Add seared meat back to pot
  26. Cover and put in conventional oven at 275 degrees Fahrenheit
  27. Allow to braise for 2 hours until meat is fork tender
  28. 2
  29. When tender, remove posole from Dutch oven and temporarily remove meat
  30. Chop meat into bite size pieces, about 1 inch each, set aside
  31. 3
  32. Puree pot contents into a sauce with an immersion blender (or leave chunky, if preferred)
  33. 4
  34. Add chicken stock and bring to a simmer
  35. Add canned hominy (or garbanzo beans) and chopped meat back to the pot and allow to cook for another 40-50 minutes on stovetop over medium-low heat until hominy is softened (if using dried hominy or garbanzo beans, soak over night first)
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