Party Posole Rojo
Bon Appetit Magazine, April 2018, p.77
5 stars
Best. Soup. Ever.
Well, so far until we find another better soup/stew that beats this and America's Test Kitchen Chicken Tortilla Soup. This is not a hard recipe but does take some time to simmer (about 3 hours). The flavor of this is complex, amazing, delicious.
Posole ingredients: hominy, onions, bay leaves, peppercorns, Kosher salt, pork ribs, ground cumin, garlic
Chile puree ingredients: dried New Mexico chiles, ancho chiles, onion, garlic, apple cider vinegar, light brown sugar, Kosher salt
Toppings: avocado, cilantro, cabbage, jalapenos, radishes, lime wedges, sour cream, torilla chips, hot sauce
Tips:
- Couldn't find dried hominy so used two 15 oz cans; will use three cans next time
- If using canned hominy, add it to the stew so it's only cooking for 1 hour
- Create a bouquet garni for the peppercorns and bay leaves (using cheesecloth and twine) and remove when done cooking
- Since we're trying to eat less meat, in general, used 2.5 lb pork ribs instead of 4, and it still turned out great
- The ancho chiles, New Mexico chiles and jalapeno didn't have much heat at all so make sure there is some heat in the dish
- Couldn't find New Mexico whole chiles so used New Mexico ground powder instead
- Consider rubbing the pork ribs with some chipotle powder as well next time to add heat
