PARTY POSOLE ROJO
The last time we threw a dinner party with multiple courses and matching dinnerware was...well, we can't remember. When we entertain, we want everyone to have fun-including the host. Enter posole, one of the tastiest, prettiest one-pot dishes on earth. Make ahead and all that's left to do is ice some beers and set out all the toppings. This is no-stress party food for the win.
Provided by Anna Stockwell
Categories Bon Appétit Soup/Stew Dinner Party Hominy/Cornmeal/Masa Pork Rib Pork Cumin Chile Pepper Garlic
Yield 12 servings
Number Of Ingredients 18
Steps:
- Posole:
- Drain hominy and place in a large heavy pot; add onions, bay leaves, peppercorns, 2 Tbsp. salt, and 12 cups water. Cover and bring to a boil. Reduce heat to medium-low; simmer, still covered, stirring occasionally, until hominy starts to soften (some skins will split), about 1 hour.
- Sprinkle pork all over with cumin and remaining 1 Tbsp. salt. Add to pot along with garlic; pour in water to cover by 1". Partially cover pot and cook, stirring occasionally and adding more water as needed to keep ingredients covered, until hominy is tender (some may unfurl like popped popcorn, and that's okay) and pork is fall-apart tender, about 2 1/2 hours.
- Chile purée and assembly:
- While the posole is cooking, make the chile purée. Wearing gloves if you have them, remove stems from chiles and shake out and discard most of the seeds (for more heat, keep more seeds). Transfer to a large bowl and add onion and garlic; pour in boiling water to cover. Let sit until chiles are softened, about 30 minutes.
- Drain chile mixture, reserving soaking liquid, and transfer chiles, onion, and garlic to a blender. Add vinegar, brown sugar, 1 tsp. salt, and 1 cup soaking liquid and blend until smooth.
- When posole is done, remove pork, onions, and bay leaves from pot (keep posole simmering). Transfer pork to a plate; discard onions and bay leaves. Let pork cool slightly, then pick meat from bones, discarding any cartilage and larger pieces of fat. Shred meat into bite-size pieces and return to pot; discard bones.
- Stir chile purée into posole and let simmer 30 minutes to allow flavors to meld. Taste and season with more salt.
- Divide posole among bowls. Serve with avocado, cilantro, cabbage, jalapeños, radishes, lime wedges, sour cream, tortilla chips, and hot sauce alongside for topping.
- Do Ahead
- Posole can be made 4 days ahead. Let cool, then cover and chill.
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Ebrahim Abowarda
[email protected]I made this pozole rojo for a potluck and it was a huge hit! Everyone loved it.
Khamon Basak
[email protected]This pozole rojo was a bit bland for my taste. I would recommend adding more spices to the broth.
Jessica Beckley
[email protected]This pozole rojo was amazing! The broth was so flavorful and the chicken was so tender. I will definitely be making this again and again.
Nirmalathass Nirmalathass
[email protected]I followed the recipe exactly and the pozole rojo turned out great! The only thing I would change is to add more salt to the broth.
Crimson Tate
[email protected]This pozole rojo was delicious! I especially loved the crispy tortilla strips on top. I would definitely make this again.
Princess JoyUg
[email protected]I made this pozole rojo for my family and they all loved it! It was the perfect meal for a cold winter day.
Sameera Bhatti
[email protected]This pozole rojo was a bit too spicy for my taste, but it was still very good. I would recommend using less chiles if you don't like spicy food.
Nesru King
[email protected]Wow! This pozole rojo was amazing! The broth was so flavorful and the chicken was so tender. I will definitely be making this again.
Anwar Cassiem
[email protected]This recipe was easy to follow and the pozole rojo turned out great! I used a slow cooker to make it and it was perfect for a party. I would definitely recommend this recipe.
jone babu
[email protected]This pozole rojo was a hit at my party! The broth was rich and flavorful, and the chicken was tender and juicy. I especially loved the addition of the guajillo and ancho chiles, which gave the dish a nice smoky flavor. I will definitely be making thi