West of the Peco Winter Posole
I can't take credit for this recipe. I found it in a departures travel magazine today. I've been wanting to make it and finally found a recipe that I think sounds and looks great.
8 0z dried white-corn posole (available at ranchogordo.com) or you can use white homoney
3 lbs. smoked ham hocks (about 4 pieces)
1 medium onion, cut into 1/4 inch dice
2 medium carrots, peeled and diced into 1/4 pieces
3 celery stalks, sliced crossswise 1/4 inch thick
12 whole garlic colves, peeled
2 chipotle peppers (from a can of chipotle in adobe marinade)
small bunch fresh sage (about 1/8 oz) wrapped in a 12-inch square of cheesecloth
1 1/4 lbs good quality smoked ham, cut into 1/2 dice
salt to taste
4 oz unsalted cor tortilla chips
small bunch of cilantro, chopped
1. Combine the first 8 ingredients in a 8 quart stock pot and add 4 quarts of water.
2. Place the pot over medium heat and bring to a boil. Reduce heat, cover and simmer for about 3 hours, or until the posole is al dente.
3. Take out the ham hocks and set aside to cool. Remove the two chipotle peppers and discard.
4. Skim the surface of the broth with a spoon to remove any fat. Return the pot to the heat and simmer until reduced by about one-third.
5. Meanwhile, pull off the meat from the ham hocks and cut into bite-size pieces; discard the bones and fat.
6. Add the diced ham and the ham hock pieces to the broth, and return to a simmer. Check the seasoning and add salt if necessary.
7. Place about 10 corn tortilla chips in the bottom of each bowl, ladle the posole over the tortilla chips and garnish with the chopped chlantro.