MARCH 29, 2015: POSOLE ROJO & GUACAMOLE
What You'll Need For The Soup Base:
4 lbs Boneless Pork
2 Onions, cut into pieces
2 Carrots cur into pieces
1 Jalapeno Pepper, halved
Bunch of Cilantro
3 Garlic Cloves
Cut the pork into 2" cubes.
Season and brown in the pressure cooker.
Remove the browned pork and add the carrots, onion and pepper.
Cook for a few minutes, until lightly colored.
Add water to the pressure cooker to about 3/4s full.
Add the pepper corns and cilantro.
Return the pork to the cooker.
Lid up the pressure cooker and bring to a boil.
When the cooker indicates it is at full pressure,
reduce the heat to low and cook for 20-30 minutes.
After that time, run the cooker under cold water in the sink
to releave the pressure.
Remove the pork and set aside.
What You'll Need For The Soup:
2oz Ancho Chiles
2 Garlic Cloves
1 Can Hominy, well rinsed and drained
1 Chopped Onion
Cut the top off of the chiles
and remove the seeds.
Place the chiles in a bowl with boiling water.
Soak for 20 minutes to soften.
Put the softened chiles in a blender jar
with some of the water, garlic and salt.
Blend to a smooth paste, add water if necessary.
Use a potato masher to finely shred the pork.
Sweat the onion in a dutch oven.
Strain in the broth from the pressure cooker.
Add the chile paste.
You can run the paste through a fine mesh sieve
if you like, to make the soup less spicy.
Add the hominy and pork.
Bring to a boil and simmer for 20 minutes.
What You'll Need For The Toppings:
Slice the cabbage as fine as you can.
Slice the radish into rounds.
What You'll Need For The Guacamole:
Lime Juice from 1/2 a lime
Open the avocados, removing the seed.
Place in a bowl and mash smooth.
Add the lime juice and salt to taste.