David's Rustic Recipes
BY: KEVIN LE
2017 KEVIN LE PHOTOGRAPHY

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
Black Peppercorn
Water

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
Salt
Hot Water
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:
Shredded Cabbage
Cilantro Leaves
Radishes
Lime Wedges

Slice the cabbage as fine as you can.
Slice the radish into rounds.

What You'll Need For The Guacamole:
2 Avocados
Lime Juice from 1/2 a lime
Salt

Open the avocados, removing the seed.
Place in a bowl and mash smooth.
Add the lime juice and salt to taste.

Bon Appetit!