Peloton Posole

Category, DifficultyAdvanced

Recipe by Peloton Culinary & Catering

Roasted Pork Posole

 ¾ lb dried New Mexico chiles
 10 lbs pork butt, small dice
 1 ¼ gals roasted chicken stock
 4 yellow onion, small diced
 1 ½ hominy #10 can, drained, rinsed, soaked overnight in clean water
 ¼ cup garlic, minced
  cup cumin, ground
 to taste kosher salt and fresh ground black pepper

1

Generously season the diced pork butt with salt, pepper, and cumin. Let Rest for at least 20 minutes.

2

Remove the stems and seeds from chilies. Toast in a hot dry pan until aromatic. Cover with water and simmer until very soft.

3

Remove chile from the water and puree in a blender in batches. Add a little bit of the poaching liquid if necessary to yield a smooth paste.

4

In a heavy bottomed roasting pan sear the pork in small batches until well browned on all sides. Remove pork from pan.

5

Add the onions to pan and sauté until soft, then add the garlic and sauté for an additional few minutes.

6

Add the pork, chile puree and stock. Bring mixture to a boil, reduce temperature and simmer until pork is very tender and starting to fall apart, roughly 4 hours.

7

Add the drained hominy, simmer for an additional 20 - 40 minutes, or until hominy is tender.

8

Adjust seasoning with salt and pepper.

Ingredients

 ¾ lb dried New Mexico chiles
 10 lbs pork butt, small dice
 1 ¼ gals roasted chicken stock
 4 yellow onion, small diced
 1 ½ hominy #10 can, drained, rinsed, soaked overnight in clean water
 ¼ cup garlic, minced
  cup cumin, ground
 to taste kosher salt and fresh ground black pepper

Directions

1

Generously season the diced pork butt with salt, pepper, and cumin. Let Rest for at least 20 minutes.

2

Remove the stems and seeds from chilies. Toast in a hot dry pan until aromatic. Cover with water and simmer until very soft.

3

Remove chile from the water and puree in a blender in batches. Add a little bit of the poaching liquid if necessary to yield a smooth paste.

4

In a heavy bottomed roasting pan sear the pork in small batches until well browned on all sides. Remove pork from pan.

5

Add the onions to pan and sauté until soft, then add the garlic and sauté for an additional few minutes.

6

Add the pork, chile puree and stock. Bring mixture to a boil, reduce temperature and simmer until pork is very tender and starting to fall apart, roughly 4 hours.

7

Add the drained hominy, simmer for an additional 20 - 40 minutes, or until hominy is tender.

8

Adjust seasoning with salt and pepper.

Peloton Posole