Barefoot Kitchen Diaries

Ok I'm obsessed with cooking so I've been thinking about doing a series on my blog devoted to recipes, but then I was like hmm maybe not there are so many good cooking blogs with beautiful food stylized photos ( I mean come on who really has time for that). I do however think it would be fun to add recipes I've tried and perfected onto this blog as a Melina's personal recommendations to good eats! Also maybe a few posts with some personal cooking tips and tricks I've learned along the way. It will be my own personal "Barefoot Kitchen Diaries". So I'll give it a try for my first recipe I'd like to recommend Posole Rojo, it comes from foodnetwork

Posole Rojo

With some modifications, instead of pork I've been making it with chicken which takes less time to cook and tastes just as good! so follow the recipe replacing pork with chicken and adjusting the cooking time to when the chicken is fully cooked. (or if you prefer do the pork)



Total Time:

Yield:6 to 8 servings
Level:Easy


Ingredients
3/4 cup dried chiles de arbol
4 or 5 dried ancho chiles
6 cloves garlic (2 smashed, 4 finely chopped)
Kosher salt
2 pounds boneless pork shoulder, trimmed and cut in half
2 teaspoons ground cumin
2 tablespoons vegetable oil
1 large white onion, chopped
8 cups low-sodium chicken broth
1 tablespoon dried oregano (preferably Mexican)
1 bay leaf
3 15 -ounce cans white hominy, drained and rinsed
Diced avocado, shredded cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping

Directions
Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.

Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.

Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours.

Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce.


Other time saving tips from Melina = If you want you can make the chili sauce ahead of time maybe the day before to cut prep time, you can also save the excess sauce in the freezer and thaw next time you make the soup.  

Photograph by Con Poulos