Quick Pork Posole
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Ingredients
4 minced garlic cloves
2 dried guajillo chili peppers without stems and seeds
3 cups unsalted chicken stock (such as Swanson), divided
1 can hominy (29 oz), rinsed and divided
2 teaspoons canola oil
12 oz rustic boneless pork ribs, cut into small pieces
1 cup chopped onion
2 tablespoons fresh oregano leaves
2 teaspoons ground cumin
¾ teaspoon salt
½ teaspoon sugar
¼ teaspoon ground red pepper flakes
1 cup of dark light beer (such as Negra Modelo)
1 bay leaf
¼ cup diced peeled avocado
¼ cup diced tomatoes
¼ cup fresh coriander leaves
4 lime wedges
To make
Save a few more minutes on cooking and cleaning by asking the butcher in the meat section of the grocery store to slice the ribs for you.
Preheat a medium skillet over high heat. Add the garlic and chili to the pan; cook for 1 minute, pressing down on the chili until flattened. Add 1 1/2 cups broth to the pan; bring to a boil. Remove from heat; let stand for 5 minutes. Put the chili mixture and 1 cup of hominy in a blender and whisk until smooth.Preheat a large roasting pan over high heat. Pour the oil into the pan; stir to coat. Add the pork; cook for 4 minutes or until browned on all sides. Remove the pork from the pan; set aside. Add the onion and the next 5 ingredients (with the red pepper) to the pan; cook for 1 minute, stirring occasionally. Add the beer; cook for 30 seconds. Add the remaining 1 1/2 cups broth, chili mixture, remaining hominy, and bay leaf. Bring to a boil. Cover, reduce heat and simmer for 6 minutes. Add the pork; simmer uncovered for 5 minutes. Discard the bay leaf. Serve with avocado, tomatoes, coriander and lime.
Preheat a medium skillet over high heat. Add the garlic and chili to the pan; cook for 1 minute, pressing down on the chili until flattened. Add 1 1/2 cups broth to the pan; bring to a boil. Remove from heat; let stand for 5 minutes. Put the chili mixture and 1 cup of hominy in a blender and whisk until smooth.Preheat a large roasting pan over high heat. Pour the oil into the pan; stir to coat. Add the pork; cook for 4 minutes or until browned on all sides. Remove the pork from the pan; set aside. Add the onion and the next 5 ingredients (with the red pepper) to the pan; cook for 1 minute, stirring occasionally. Add the beer; cook for 30 seconds. Add the remaining 1 1/2 cups broth, chili mixture, remaining hominy, and bay leaf. Bring to a boil. Cover, reduce heat and simmer for 6 minutes. Add the pork; simmer uncovered for 5 minutes. Discard the bay leaf. Serve with avocado, tomatoes, coriander and lime.
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Author:Admin
Published: 11/20/2023 9:27 PM
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