Sunday, January 17, 2010

Carroll's Christmas Eve Posole Rojo

In 2003 we moved to Green Valley, Arizona, just 40 minutes north of the border. That year, we started a new Christmas Eve supper tradition: tamales and posole. So many people have asked for the posole recipe that I decided to post it for you to enjoy.

The most important ingredient is Red Chili Paste made by the Santa Cruz Chili & Spice Company. There is a very big difference between "red" soups and sauces that use tomatoes as a base and those that have red chili paste as a base. FYI, this chili paste isn't hot, just very rich and aromatic.

It's not possible to achieve the wonderful flavor of this posole without this paste, so if you can't find it in your grocery store (it comes in a jar), go to www.santacruzchili.com, click on Products, and order a jars or two. If you make a lot of Mexican dishes, you won't regret it.

Okay, here's the recipe. Don't be put off by how long it is. Because the soup is best made the day before, on Christmas Eve all you'll have to do is prepare the vegetables you serve with it.

Carrolll's Christmas Eve Posole Rojo

Step 1:
4 pounds country-style pork ribs
6 cloves of garlic

Put ribs and garlic in crock pot. Sprinkle liberally with ancho chili powder and a little cayenne pepper. Cook on high until pork is done enough to shred. Drain liquid inter gravy separator, pour off fat, and reserve liquid. Shred pork. Mash garlic and reserve to put in soup.

Step 2:
In a large soup pot, put the following ingredients and let simmer to develop flavors. Tastes best if made a day ahead of time.

1 quart chicken broth
8 cups water
1 jar Santa Cruz Spice Co. Red Chili Paste
2 tbs. ground cumin
1 tsp. Mexican oregano
1 small can diced green chilis
2 28-oz cans of white hominy
Shredded pork, smashed garlic, and reserved juice
Correct seasoning with additional chili powder, cumin, and salt
This is especially important if you decided to add more liquid. I usually do, because what we all love is the broth!

Step 3:
Serve with the following accompaniments:
Diced avocado
Thinly sliced cabbage
Chopped green onions
Diced radishes
Dried hot pepper flakes
Grated cheese
Lime wedges--a squirt of lime in Posole is a must!
Tortilla strips or chips

Step 4: Enjoy!

1 comment:

Tristi said...

That sounds heavenly!