Ryan Farr's Posole Rojo | KQED Celebrity Chefs Recipe
Chef Ryan Farr from 4505 Meats and 4505 Burgers & BBQ shares his interpretation of a Posole Rojo, a tasty soup perfect for warming up during the holidays!
Get this recipe on KQED's Celebrity Chefs:
Credits:
Author and Recipe Developer: Ryan Farr
Video Producer: Vic Chin, Video Camera: Peter Ruocco
Video Editor: Byron Thompson
Bay Area Bites Producer: Grace Cheung
KQED Food Executive Producer: Tina Salter
Slow Cooker Chicken Posole Verde Recipe
This classic Mexican soup is a meal on its own when served for lunch or dinner. The chicken posole verde is made over four hours in your slow cooker with multiple types of green peppers and tomatillos. Top the hearty soup with cilantro, avocado, radish, and lime before enjoying.
#recipes #mexicanfood #soup
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Pozole Rojo (Pork and Hominy Soup)
Pozole Rojo is a rich soup made with pork, chiles, hominy, and seasoned chicken broth. Garnish with avocado and cilantro for a filling meal!
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Ingredients
6 dried guajillo chiles
4 dried chiles de arbol
4 dried ancho chiles
6 cloves garlic
2 lbs pork shoulder trimmed and cut 1-inch cubes
2 tsp kosher salt
3 tsp ground cumin
2 tbsp vegetable oil
1 large white onion chopped
2 celery sliced
2 roma tomatoes diced
2 jalapeños seeded and diced
1 Serrano pepper seeded and diced
6 cups chicken broth
2 cups water
1 tbsp Mexican oregano or original (Mediterranean)
3 bay leaves
30 oz canned white hominy drained and rinsed
15 oz canned white beans Cannellini or Great Northern
Garnish
2 avocado
cilantro
2 limes quartered
Instructions
Break the stems off the chiles and shake out as many seeds as possible. Cover with boiling water and keep submerged with a coffee cup or a plate. Soak until soft, about 20 minutes.
Transfer the chiles, garlic, kosher salt and 1 1/2 cups of the soaking liquid to a blender and purée until smooth. You should have about 2 cups.
Season the pork all over with the salt and cumin. Brown on all sides in an Instant Pot (See Note 1) on Saute setting, Dutch oven or large stock pot with oil. Do not overcrowd the pan and steam the meat, do this in several batches.
Return all browned pork to pan, add the onion, celery, tomatoes, jalapeños and serrano chile and cook another 5 minutes.
Stir in the chicken broth, water, Mexican oregano, bay leaves and 1 cup of the chile puree, reserve the balance for later. Cover with lid and set IP to High Pressure for 35 minutes. If using a Dutch oven or large stockpot, bring to a boil, reduce the heat to low. Partially cover and cook, stirring the pork a few times, until tender, about 2 hours.
Allow for Natural release if using an Instant Pot. Stir in the hominy and white beans and simmer, uncovered for 15 minutes OR 30 minutes more if cooking on stovetop in a Dutch oven or large stockpot. Remove the bay leaves.
Serve with limes, diced avocados and chopped cilantro on top.
Notes
In this recipe I give times for using an Instant Pot and Dutch oven or large stock pot, but the pressure cooker reduces the cooking time considerably.
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How to Make Chile Colorado | Meet My Abuelita | CHILE CON CARNE RECIPE
Be sure to CLICK THE BELL ICON to get my latest videos. Today I would like you guys to meet my Abuelita (grandmother). Oh and I also show you how I make chile colorado.
INGREDIENTS
(GUAJILLO SAUCE)
8 chile guajillos
1 medium onion
5 to 6 cloves of garlic
1 1/2 tsp Mexican oregano
1 cup chicken broth
(STEW)
3 to 3 1/2 lbs pork shoulder meat
salt and pepper to taste
2 tsp chile powder
1 tsp ground cumin
2 1/2 tbls all purpose flour
2 cups chicken broth
2 dried bay leaves
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Posole Rojo!
Watch how I make rich Posole Rojo with dried peppers, hominy, and slow cooked pork. This is really a delicious soup, the flavors just explode. It's quite simple as well, a few minutes of prep and a few hours of slow simmering goodness, and you'll have an amazing meal. It freezes well, so make a batch and then freeze for a delicious, home cooked meal later! If you like this, please share and subscribe, and leave me a comment!