Posole Rojo
Source: Andrew Ghetia, 4505 Burgers & BBQ
Recipe Type: Soups | Seasons: Autumn, Winter
This recipe was demonstrated for Foodwise’s Market to Table program on October 27, 2018.
Andrew spent 10 years cooking in Santa Fe, New Mexico before moving west. He developed an affinity for posole and Hatch chiles, both of which are reflected in 4505’s menu, where posole is served as a side to accompany their smoked meat plates. It’s a bit unexpected, but perfect for a foggy day in San Francisco. It’s also a superstar holiday dish, as you can throw in any leftover meats (like turkey, ham, or sausage, for example).
Makes about 12 quarts (but can be halved for a smaller quantity).
INGREDIENTS
Stock
2 pounds pork butt or chicken leg quarters
1 yellow onion cut in half
1 head garlic, cut in ½
3 bay leaves
2 gallons water
Chile Sauce
5 dried ancho chiles seeds and stem removed
5 dried guajillo chiles seeds and stem removed
5 dried New Mexico hot chiles seeds and stem removed
1 yellow onion, finely diced and sautéed until translucent
6 cloves garlic, minced and sautéed until translucent
Few sprigs fresh oregano
Olive oil for drizzling
reserved water from soaked chiles
Posole base
1 yellow onion, diced
4 stalks celery
4 cloves of garlic
¼ pound (1 stick) butter
1 tablespoon ground cumin
1 tablespoon ground coriander
½ tablespoon black pepper
Stock (see above)
2 19oz cans hominy, drained and rinsed
Posole toppings
Cabbage, sliced
4505 Chicharrones (or tortilla chips)
Avocado
Lime wedges
Radishes, sliced
Fresh oregano or cilantro
Queso fresco
Crema
PREPARATION
In a large soup pot, combine all stock ingredients except water. Cover everything with water, bring to a boil over medium-high heat, reduce to simmer and cook for about 2 hours. As the liquid begins to evaporate, add hot water to keep the broth at the same volume. Skim off any fat that accumulates at the top.
While the stock is cooking, make the chile sauce. Toast the dried chiles in a preheated 350°F oven, or on a cast iron pan on the stove over medium-high heat. After toasting, cut open and remove the seeds and the stems. Soak the seeded, stemmed chiles in water for at least 30 minutes until tender. When the chiles are soft, add them to the blender (or food processor) along with the sautéed onions, garlic cloves, a few sprigs of fresh oregano, a drizzle of olive oil, and about ½ cup of the chile water from the soaking.
You may need more depending on consistency. Blend everything together until it is all puréed, then cook in a pan on the stove over low heat, stirring until the paste thickens slightly and flavors mingle.
When the stock is done and the pork or chicken is cooked through, remove meat to cutting board and shred or cut into bite size pieces. Remove onion, garlic and bay leaves from the stock.
In a large stock pot, sauté onion, celery, and garlic in butter until translucent. Add the spices and cook for about 5 minutes to toast them. Add the puréed chile sauce and the pork stock and stir everything together. Add hominy and shredded meat. Taste for seasoning, salting as needed. Bring the soup to a gentle simmer and continue cooking for an additional 30 minutes. Ladle soup into bowls and top with your choice of garnishes listed.
