Red Pork Posole with Pickled Onions and Queso Fresco

Name: Red Pork Posole with Pickled Onions and Queso Fresco
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp generous tablespoon agave syrup or honey; 4 ancho chile peppers; 2 kilograms boneless pork shoulder; 1 large carrot, peeled and sliced on an angle; 2 small ribs celery (from the heart), sliced on an angle with greens attached; 946 milliliters chicken stock; 1 Tbsp chile powder; 237 milliliters cider vinegar; 1 handful A fresh cilantro, leaves picked and chopped; 1 teaspoon coriander seeds; 4 servings Warm, charred flour or corn tortillas, for serving; 355 milliliters dry white wine; 1 small bulb fennel, sliced; 2 fresh bay leaves; 1 handful Small fresh thyme, leaves stripped; 2 Fresno peppers, sliced; 4 cloves garlic, chopped; 4 large cloves garlic, sliced; 2 teaspoons ground cumin; 794 grams hominy, rinsed and drained (about 3 cups); 1 jalapeno, sliced; 4 servings Kosher salt; 4 servings Kosher salt and freshly ground black pepper; 2 limes; 2 Tbsps olive oil; 1 large onion, chopped; 1 onion, root end attached and sliced into thin wedges; 4 servings Queso fresco or other mild cheese, for topping; 2 red onions, cut into 1/4-inch rings; 59 milliliters sugar

Red Pork Posole with Pickled Onions and Queso Fresco is a gluten free main course. This recipe serves 4. One portion of this dish contains around 120g of protein, 38g of fat, and a total of 1351 calories. This recipe covers 66% of your daily requirements of vitamins and minerals. A mixture of celery, water, vegetable stock, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

To make the braised pork: Preheat the oven to 350 degrees F.

Ingredients you will need

Pork

Equipment you will use

Oven

Pat the pork dry of any juices and generously season with salt and pepper.

Ingredients you will need

Salt And Pepper

Pork

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Dutch Oven

Place the pork in the pot and brown well on all sides.

Ingredients you will need

Pork

Equipment you will use

Pot

Remove the pork and reduce heat to medium, add the onion, carrot, celery, fennel, garlic, thyme, bay leaves, salt, and pepper. Cook to soften the vegetables, about 10 minutes, then deglaze the pot with the wine, scraping up the bits stuck to the bottom of the pot.

Ingredients you will need

Bay Leaves

Vegetable

Carrot

Celery

Fennel

Garlic

Pepper

Onion

Thyme

Pork

Salt

Wine

Equipment you will use

Pot

Add the chicken stock and stir, slide the pork back into the pot and bring liquids to low boil. Cover the pot and place in the oven for 2 to 2 1/2 hours, turning the meat 1/2 way through cooking. Keep the pork in the oven until the meat is tender and falls apart when pulled at with a fork.

Ingredients you will need

Chicken Stock

Meat

Pork

Equipment you will use

Oven

Pot

Remove the pork from the pot, place on a platter, and when cool enough to handle, pull the meat apart with 2 forks, divide the meat and reserve one half. Strain the cooking liquids and add to the reserved pork.

Ingredients you will need

Meat

Pork

Equipment you will use

Pot

To make the pickled onions and chiles: In a saucepan over medium-high heat, add the vinegar, water, sugar, 1 teaspoon salt, and coriander seeds, and bring to a boil, stirring until the sugar is dissolved. Arrange the onions and pepper rings in a small container with a tight-fitting lid and pour the brine over the top. Cool, cover, and store chilled for a minimum of several hours and up to several days. Cook's Note: The pickled onions and peppers make powerful companions to the smoky mild stew.

Ingredients you will need

Whole Coriander Seeds

Onion

Banana Pepper Rings

Peppers

Vinegar

Chili Pepper

Stew

Sugar

Water

Salt

Equipment you will use

Sauce Pan

To make the red posole: Seed and stem the ancho chiles.

Ingredients you will need

Ancho Chili Pepper

Place the peppers in a pot and cover with stock, add a little water, if necessary, to cover. Reconstitute the peppers by bringing the liquids to a low boil, and then reduce the heat to simmer, and cook until the peppers are soft. Carefully transfer the peppers and their liquids to a food processor and process until smooth.

Ingredients you will need

Peppers

Stock

Water

Equipment you will use

Food Processor

Pot

Meanwhile, heat about 2 tablespoons olive oil, a couple turns of the pan, in a skillet over medium heat, and add onions, garlic, and season with paprika, chile powder, cumin, salt, and pepper. Cook until the vegetables are very soft, 10 to 12 minutes, stir in the pepper puree, hominy, cilantro, 2 cups chicken stock, honey, the juice of 1 lime, and 1/2 the pulled pork.

Ingredients you will need

Chicken Stock

Chili Powder

Pulled Pork

Vegetable

Olive Oil

Cilantro

Paprika

Garlic

Hominy

Onion

Pepper

Cumin

Honey

Juice

Lime

Salt

Equipment you will use

Frying Pan

Add just enough water to form stew as loose or thick as you like, 1 to 2 cups additional liquid. Cool and store for a make-ahead meal.

Ingredients you will need

Water

Stew

To serve, heat the stew over medium heat. Once hot, spoon the stew into shallow bowls and top with pickled onions and jalapenos, queso fresco, and serve with warm charred tortillas for dipping and wrapping.

Ingredients you will need

Pickled Onion

Queso Fresco