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Before you jump to New Mexican Posole recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Within the Kitchen.

Until fairly recently anyone who expressed concern about the wreckage of the environment raised skeptical eyebrows. That has totally changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we are unable to adjust things for the better without everyone’s active contribution. This needs to happen soon and living in ways more friendly to the environment should become a mission for every individual family. Here are a few tips that can help you save energy, for the most part by making your cooking area more green.

Although it may not taste as good, baking food in the microwave instead of in the oven will save you a packet of money. Perhaps the realization that an oven makes use of 75% more energy will stimulate you to use the microwave more. Countertop appliances will boil water or steam vegetables faster than your stove, and use a lot less electricity. You might think that you save energy by washing your dishes by hand, however that is certainly not true. Mainly if you make certain the dishwasher is full previous to starting a cycle. Don’t dry the dishes by using heat, make use of the cool dry or air dry options to increase the money you save.

From the above it should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Eco-friendly living is not really that difficult. A lot of it really is simply using common sense.

We hope you got insight from reading it, now let’s go back to new mexican posole recipe. To make new mexican posole you only need 25 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook New Mexican Posole:

1. Take for the posole:
2. Take 1 lb dried hominy
3. Get 2 cups chicken broth
4. Get 2 beef bouillon cubes
5. Prepare 1 pack (1/4 oz) unflavored gelatin
6. Use 2-3 lb pork shoulder (cut into 2 inch cubes)
7. Prepare 1 tbsp oil
8. Take 1 bay leaf
9. Get 1 onion (peeled, halved)
10. Provide 2 whole cloves
11. Get 4 cloves garlic (minced)
12. Prepare 1 tsp ground cumin
13. Prepare 1 tsp black pepper
14. You need Salt
15. You need Water
16. You need for the red chile:
17. Take 3 oz dried red chile (about 10 chile pods)
18. Use 2 cloves garlic
19. Get 2 cups chicken stock
20. Take 1 tsp soy sauce
21. Take 1 tsp cumin
22. Get 1 tsp black pepper
23. Get 1 small onion (diced)
24. Use 1 avocado (diced)
25. Provide cilantro (minced)

Steps to make New Mexican Posole:

1. Soak the hominy in salted water overnight
2. 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)
3. 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.
4. 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.
5. 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.
6. Deglaze the pan with a little water (or if you have wine laying around). Add the deglazed pan juices to the slow cooker.
7. Add just enough water to cover the hominy and pork.
8. Cook on high for 5 hours.
9. 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.
10. Ladle the soup into bowls, top with reheated red chile, and garnish with diced onions, avocados, and cilantro.

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