Pork Tamales with Red Chile Sauce, Red Chile Sauce and Pork Posole Rojo

Ingredients

• 12 whole Dried New Mexico Chiles (Stems and seeds removed)
• 2 tbsp Vegetable Oil
• 1 medium Onion (Finely chopped)
• 4 clove Garlic (Minced)
• 2 tbsp All-Purpose Flour
• 1 tsp Ground Cumin
• 1 tsp Dried Mexican Oregano
• 4 cup Vegetable Broth (Low sodium recommended)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Sugar (Optional, to balance bitterness)

Instructions

1. 1

   Wipe the dried chiles clean with a damp cloth. Remove the stems and shake out as many seeds as possible. Heat a dry skillet over medium heat and toast the chiles for 30-60 seconds per side until fragrant. Be careful not to burn them. Place the toasted chiles in a bowl, cover with very hot water, and let them soak for 20-30 minutes until fully softened.

2. 2

   While the chiles soak, heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.

3. 3

   Stir in the minced garlic, all-purpose flour, ground cumin, and dried Mexican oregano. Cook for 1 minute, stirring constantly, to toast the spices and cook out the raw flour taste. This mixture is your roux.

4. 4

   Drain the softened chiles, discarding the soaking water (this helps prevent bitterness). Transfer the chiles to a blender with 1.5 cups of the vegetable broth. Blend on high speed for 1-2 minutes until completely smooth.

5. 5

   Pour the blended chile purée through a fine-mesh sieve directly into the saucepan with the onion and roux mixture. Use a spatula to press all the liquid through, leaving any tough skins or seeds behind. Discard the solids in the sieve.

6. 6

   Whisk the strained chile purée into the roux until combined. Slowly pour in the remaining 2.5 cups of vegetable broth, whisking continuously to prevent lumps. Bring the sauce to a simmer.

7. 7

Ingredients

• 2 lb Pork Shoulder (Also known as Boston butt, cut into 1.5-inch cubes)
• 4 whole Dried Ancho Chiles (Stems and seeds removed)
• 4 whole Dried Guajillo Chiles (Stems and seeds removed)
• 1 large White Onion (Divided)
• 6 cloves Garlic Cloves (Peeled and divided)
• 2 tbsp Vegetable Oil
• 6 cups Chicken Broth (Low sodium)
• 50 oz Canned White Hominy (About two 25-ounce cans, drained and rinsed)
• 1 tbsp Mexican Oregano
• 1 tsp Ground Cumin
• 1.5 tsp Salt (Divided, or to taste)
• 0.5 tsp Black Pepper (Freshly ground)
• 2 cups Cabbage (Thinly shredded, for garnish)
• 6 whole Radishes (Thinly sliced, for garnish)
• 0.5 cup Cilantro (Freshly chopped, for garnish)
• 2 whole Limes (Cut into wedges, for serving)

Instructions

1. 1

   Prepare the Red Chile Sauce

   • Heat a dry, heavy skillet over medium heat. Working in batches, toast the dried ancho and guajillo chiles for 30-60 seconds per side until they are fragrant and slightly pliable. Be careful not to burn them, as this will make the sauce bitter.
   • Place the toasted chiles in a medium bowl and cover with 4 cups of very hot water. Let them soak for 30 minutes to fully soften.
   • Transfer the soaked chiles to a blender. Add 1 cup of the chile soaking water, half of the large onion (roughly chopped), 4 cloves of garlic, the Mexican oregano, and ground cumin.
   • Blend on high speed for 2-3 minutes until the mixture is completely smooth. If needed, add another splash of soaking water to help it blend.
   • Place a fine-mesh sieve over a bowl and pour the chile puree through it. Use a spatula to press the liquid through, leaving the tough skins and seeds behind. Discard the solids. Set the smooth chile sauce aside.
2. 2

   Sear the Pork

   • Pat the pork cubes completely dry with paper towels. Season them generously with 1 teaspoon of salt and the black pepper.
   • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers. Working in batches to avoid overcrowding the pot, sear the pork on all sides until deeply browned, about 5-7 minutes per batch.
   • Use a slotted spoon to transfer the browned pork to a plate and set aside.