• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 8
    OK

    Family Meal: Chef Alex Raij's Express Posole

    Celebrated NYC chef Alex Raij serves up this "express" posole for the family meal at many of her restaurants. Why express? The protein (pork shoulder, head, or whole chicken) is cooked in a pressure cooker, making a tender, hearty, and quick base for the soup. 


    Ingredients
    For the Guajillo Paste
    8
    guajillo peppers, toasted, stemmed, and seeded
    1
    tomato, charred
    1
    onion, peeled and charred
    2
    teaspoons
    marjoram
    3
    cloves
    garlic, peeled
    *
    stems from 1 bunch cilantro
    For the Posole
    2 1/2
    pounds
    pork head, shoulder, or whole chicken
    1
    bay leaf
    15
    ounces
    can chickpeas, rinsed
    29
    ounces
    can hominy, rinsed
    *
    salt
    For the Garnishes
    6
    radishes, quartered
    2
    cups
    chopped onion
    4
    teaspoons
    Chopped Cilantro
    1
    cup
    chopped tomatoes
    3
    avocados, halved
    2
    fresh jalapeños, minced
    1/2
    small head white cabbage, thinly shredded
    3
    limes quartered
    18
    soft corn tortillas
    *
    white rice, sriracha
    Directions
    Make the guajillo paste: Simmer all ingredients together with just enough water to cover until onion and garlic are tender. Purée until very smooth, and season with salt. Strain and reserve.
    Make the posole: Pressure cook the meat with salt and bay leaf until very tender, about 35 minutes. Spoon off fat. Spoon off fat. Remove meat from the bones into bite size pieces and return to the pot with the guajillo paste, garbanzo beans and hominy. Simmer 10 minutes, adjust seasoning and serve with the garnishes above.

    The base number of servings for this recipe is 8
    OK

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