Warm up this winter with a bowl of Posole Rojo!
November 8, 2024
Warm up this winter with a bowl of Posole Rojo, a hearty Mexican soup from local chef and owner of Cochinito, Travis Dickinson. Dickinson grew up cooking with his parents and first entered the restaurant scene as a dishwasher in high school. “I fell in love with the atmosphere of the kitchen and decided it was the path I wanted to pursue”. With a stint in Portland, OR for culinary school, Dickinson feels most at home in the Inland Northwest. When he’s not in the kitchen, Dickinson can be found hiking or on the water with his family.
With locations in both Spokane, WA and Hayden, ID you can visit Cochinito to experience a mix of classic Mexican recipes incorporating local Northwest ingredients – Dickinson even keeps a produce calendar to keep track of what’s in season! They don’t take shortcuts at Cochinito with every recipe made from scratch, hand pressed tortillas included.
“I always love our fall and winter menus. Playing with heartier produce, slow braised meats and long simmered sauces takes so much time and technique but leads to awesome flavors. Plus, our awesome margaritas always warm you up on a cold day!”
Ingredients
yields: 1 Gallon
- 1 lbs Hominy corn – cooked, see package instructions
- 5 Garlic cloves, sliced
- 1.75lbs Pork shank
- 1 lbs Pork shoulder- cut into 3-inch cubes
- 2 tbsp Chile Rub (Mexican style spice blend)
- 2 quarts Chicken Stock
- 2 Tbsp Achiote Paste
- Salt (to taste)
- 1 White onion- small dice
- 4 Ancho chiles-stemmed and seeded
- 1 Guajillo chile-stemmed and seeded
- 1 dry chipotle chile
- 2 tsp cumin Seed, Toasted
- ½ tsp dry Oregano
- ½ cup orange juice
- ½ cup red wine
Recipe
1. Rub the Pork shoulder and shanks with the chile rub.
2. Place the shoulder and shanks in a sauce pot covered with 8 quarts of stock, the onions, garlic, Achiote and 4 Tbsp salt. Bring to a simmer and simmer until meat is very tender and easy to shred- 2-3 hours. Skim the grey foam that rises as meat cooks and discard
3. Allow the meat to cool in the broth.
4. Shred the meat and discard bones, reserve braising liquid
5. Submerge the chiles in enough boiling water to cover and weight down. Allow to soak for at least 20 min, until soft.
6. Puree chiles in a blender until very smooth with the cumin and oregano. Pass through a strainer to remove large chunks.
7. Add corn and the chile puree, orange juice, red wine, and braising liquid and simmer for 1 hour.
8. Add the meat and stir to combine. Cook and additional 15 min. Adjust seasoning as needed
9. Serve hot with a garnish of cabbage, radish, lime wedge, avocado, cotija and chips