Have a Feliz Navidad with a Mexican favorite

Chef Forest Hamrick from La Hacienda Restaurant at the Fairmont Scottsdale Princess shows how to make traditional Christmas Eve Mexican favorite, posole, and flaming coffee.

La Hacienda Mexican Restaurant
www.fairmont.com/scottsdale/dining/la-hacienda/

Posole Rojo

Chile Puree

12ea guajillo chiles stemmed and seeded

10ea garlic cloves

1ea small onion diced

1t dry mexican oregano

salt to taste

1/4 cup lard

Place chiles in sauce pot, cover with water, bring to boil and simmer for 30 minutes or until chile are soft, remove from water, place in blender with other ingredients(except lard) and puree using left over chile water, adding enough water to make a thick smooth puree, pass through fine mesh strainer. Disgard remaing water, place sauce pot back on stove top add lard and heat until smoking, add puree(be extremely careful as puree will literally jump out of pot) turn heat down to medium and simmer for 20 to 30 minutes stirring occasionally. Reserve.

5# pork shoulder cut into 1" cubes

2gallons water or chicken broth

2ea onions cut in quarters

2ea whole heads garlic cut in half

salt to taste

Combine ingredients into large sauce pot and simmer until pork is fork tender, i personally add pork feet, pork tail, pork neck, pork spare ribs and pork belly into the posole i make at home, not everyone likes all that, but it adds so much depth to the posole, chefs choice. once pork is tender add in chile puree and a 32oz can of cooked hominy(either white or yellow) and allow to simmer for another 20 minutes allowing the flavors to build, season to taste with salt. The posole is much better if you allow it to sit over night in the refrigerator and is eaten the following day. serve posole into large bowls and garnish with shredded cabbage, sliced avocado, diced onion, sliced radish, fresh lime juice, dry mexican oregano and if you like it spicy add in crushed chile piquin or chile flakes and don't forget the tostadas and an ice cold mexican cerveza. Provecho!!!