Fred's Posole Rojo
Fred's Posole Rojo could be just the gluten free and dairy free recipe you've been looking for. One portion of this dish contains around 19g of protein, 27g of fat, and a total of 520 calories. This recipe serves 18 and costs $2.62 per serving. A couple people really liked this hor d'oeuvre. This recipe from Food.com requires hominy, pork shanks, Salt & Pepper, and tortilla chips. 11 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 5 hours. Taking all factors into account, this recipe earns a spoonacular score of 71%, which is pretty good. If you like this recipe, you might also like recipes such as Posole Rojo, Posole Rojo, and Party Posole Rojo.
Servings: 18
Ingredients:
shredded cabbage
3 -4 celery ribs
2 (49 1/2 ounce) cans chicken broth
8 -10 dried New Mexico chiles
6 -8 dried guajillo chilies
1 bunch cilantro
1 tablespoon cumin
1 bunch green onion, Sliced
3 (30 ounce) cans hominy, Drained
1 bunch mint
3 large onions
1 tablespoon dried oregano
dried oregano
4 -5 lbs pork shoulder or 4 -5 lbs country-style pork ribs
3 large smoked pork shanks
radish, Sliced
salt & pepper
tortilla chips
2 tablespoons vegetable oil
30 garlic cloves, Whole
Equipment:
frying pan
bowl
food processor
pot
Cooking instruction summary:
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!
Step by step:
1. Trim fat from ribs.
2. 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.
3. 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.
4. Place chilies into bowl and cover with hot water and cover bowl.
5. 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.
6. 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.
7. 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.
8. Serve with condiments: sliced green onions, cabbage, radishes, dried oregano and tortilla chips. Enjoy!
Nutrition Information:
covered percent of daily need
