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Before you jump to New Mexican Posole recipe, you may want to read this short interesting healthy tips about Here Are A Few Simple Reasons Why Consuming Apples Is Good.
Everyone has heard the saying “an apple a day will keep the doctor away”, however the question is, is this genuinely a true statement. This is something which many individuals live by and they also make certain their children are eating at least one apple a day. This concept is known all over the world and individuals just take it as fact without knowing if this is actually true. You will be happy to know that we have done a little research, and we are going to tell you why this is thought to be a miracle fruit.
You have always been told to make certain that you are eating your fruits and vegetables so you get your vitamins, but apples have been at the top of the list. You will see that the vitamins and minerals that you will see in apples can be very beneficial for your health.. A number of the major minerals that you’ll find in apples are potassium, calcium, phosphorus, manganese, iron, sodium, copper and zinc, along with other trace minerals. And you will even come across vitamins in your apples such as, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and some other trace vitamins.
I hope I have revealed some information that revealed why apples are so good for you. The benefits we covered are just a handful of of the benefits that eating apples can offer. Every one of the benefits would take us to much time to include in this post, however the information is out there. When you go shopping again, make sure you buy quite a few apples, their in the produce isle. You will see that your overall health can tremendously be benefited by eating apples.
We hope you got benefit from reading it, now let’s go back to new mexican posole recipe. You can cook new mexican posole using 25 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to cook New Mexican Posole:
- Take for the posole:
- Take 1 lb dried hominy
- Get 2 cups chicken broth
- Provide 2 beef bouillon cubes
- You need 1 pack (1/4 oz) unflavored gelatin
- Take 2-3 lb pork shoulder (cut into 2 inch cubes)
- Take 1 tbsp oil
- Use 1 bay leaf
- Get 1 onion (peeled, halved)
- Take 2 whole cloves
- Use 4 cloves garlic (minced)
- Get 1 tsp ground cumin
- Use 1 tsp black pepper
- Prepare Salt
- Take Water
- Prepare for the red chile:
- Prepare 3 oz dried red chile (about 10 chile pods)
- You need 2 cloves garlic
- Prepare 2 cups chicken stock
- You need 1 tsp soy sauce
- You need 1 tsp cumin
- Provide 1 tsp black pepper
- Take 1 small onion (diced)
- Get 1 avocado (diced)
- You need cilantro (minced)
Steps to make New Mexican Posole:
- Soak the hominy in salted water overnight
- Prepare the red chile sauce by first deseeding the chile pods. Tear them into strips and place them in a sauce pot over medium to toast the chiles. When the chiles start to smell toasted (but before they start to smoke), add 2 cups of chicken stock, cumin, black pepper and garlic. simmer until the chiles are soft (~15 min)
- Place the chiles and their liquid in a blender, add soy sauce and blend until smooth. thin with extra water to the desired saucy consistency. this can be made a day in advance and refrigerated.
- Place the soaked hominy in a slow cooker, and add 2 cups of chicken broth and the beef bouillon. Sprinkle the gelatin over the top. Add the cumin, bay leaf, and garlic. Finally stud each onion halve with a clove and place in the slow cooker.
- Salt and pepper the pork shoulder chunks. Then brown them in batches over high heat. Don't worry about getting them browned all over, just place them in the pan and don't move them until they get a nice browned layer on the bottom. Add the browned pieces to the slow cooker as they brown.
- Deglaze the pan with a little water (or if you have wine laying around). Add the deglazed pan juices to the slow cooker.
- Add just enough water to cover the hominy and pork.
- Cook on high for 5 hours.
- Turn the slow cooker to low and season with salt. Taste for proper seasoning. Continue to cook on low until the hominy "blooms," about another 2 hours. It should look a little like the kernels have split or popped like popcorn. Remove the large onion pieces (with the cloves), and the bay leaf.
- Ladle the soup into bowls, top with reheated red chile, and garnish with diced onions, avocados, and cilantro.
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