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| Ken's Kickin' Posole |
"This is my version of the traditional dish. Part soup, element stew however constantly comforting. Garnish with lime wedges, bitter cream, and grated cheese on pinnacle."
Ingredients :
- 2 sparkling poblano chile peppers
- 8 oz bacon, chopped
- 1 tablespoon bacon drippings
- 2 kilos red meat loin, reduce into 1-inch cubes
- 1 onion, diced
- 10 cloves garlic, minced
- 2 jalapeno peppers, seeded and diced
- 1 teaspoon dried Mexican oregano
- 2 teaspoons ground cumin
- 1 teaspoon New Mexico chile powder
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1 bunch cilantro, chopped
- 8 cups bird stock
- 1 (14.5 ounce) can moderate purple enchilada sauce
- 2 (29 ounce) cans white hominy, rinsed and drained
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 3H10M |
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- Preheat the oven's broiler and set the oven rack at approximately 6 inches from the warmth supply. Line a baking sheet with aluminum foil. Place the poblano chiles reduce-side-down onto the baking sheet.
- Cook beneath the preheated broiler till the pores and skin of the peppers has blackened and blistered, about five minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, eliminate the skins and discard. Dice the chiles.
- Cook and stir the bacon in a large pot over medium heat till it has launched its fat and is beginning to crisp, approximately five minutes. Drain the bacon on a paper towel-lined plate, and discard all however 1 tablespoon of bacon grease from the pot. Increase the heat to medium-high, and add the pork loin cubes. Cook, stirring sometimes until browned on all sides, about five minutes. Remove the red meat from the pot, and decrease the heat to medium. Stir in the onion and garlic; cook dinner and stir until the onion has softened and is starting to turn brown, about five minutes.
- Stir the roasted poblano chiles, jalapeno peppers, oregano, cumin, New Mexico chile powder, cloves, salt, and cilantro into the onions; prepare dinner for 1 minute. Pour in the hen inventory and enchilada sauce. Stir in the bacon and red meat cubes, and convey to a simmer over medium-high warmth. Reduce heat to medium-low, cover, and simmer 1 hour. Stir inside the hominy, recover, and preserve cooking 1 hour more until the pork is very smooth.
Notes :
- The fresh chiles can both be roasted underneath a broiler or on a grill until the pores and skin blisters and blackens, then wrapped in foil. After 10 mins do away with and the skin will peel off.
- Try the usage of a Reynolds® sluggish cooker liner for your sluggish cooker for easier cleanup.
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