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Red Pork Posole — The Weekender

By: Marisa McClellan Come January, I’m ready to hunker down. Finally clear of the holiday frenzy, I crave slow evenings, mulled cider and the occasional quiet dinner party with a few friends.

Late-winter entertaining is a whole different beast from the string of holiday parties that stretch out across November and December. Now’s the time for slow-cooked, rich braises and stews that need nothing more than a glass of red wine to feel complete.

Last year, I spent most of this first month making oven-roasted beef stew. The year before, I revisited a braised turkey leg dish that I grew up eating out of my grandmother’s oval aluminum pot. This year, I can’t get the idea of pork posole out of my mind.

In the past, I’ve made green posole with a tomatillo puree, which is wonderfully mild and flavorful. Wanting to try something new, I determined that January 2012 is going to be focused on getting Rachael Ray’s recipe for Red Pork Posole just right.

Essentially, you cook a pork shoulder low and slow, until it just falls apart. Then you stir those tender shreds into a gravy of ancho chile, hominy and caramelized vegetables and serve it with corn tortillas and queso fresco. It’s definitely one to put on the list for The Weekender.