Posole Rojo

Recipe from John

Ingredients

• 8 oz. dried white-corn posole (can use canned)

• 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-inch pieces

• 3 celery stalks, sliced crosswise 1/4-inch thick

• 12 whole garlic cloves, peeled

• 2 chipotle peppers (from a can of chipotle in adobo marinade)

• Small bunch fresh sage (about 1/8 oz) tied together

• 1 1/4 lbs. good-quality smoked ham, cut into ½-inch dice

• Salt to taste

• 4 oz. unsalted corn tortilla chips

• Small bunch of cilantro, chopped

For serving: Fresh cilantro, chopped and tortilla chips

Directions

Combine the first 8 ingredients in an 8-quart stock pot and add 4 quarts of water. 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.

Take out the ham hocks and set aside to cool. Remove the two chipotle peppers and discard.

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.

Meanwhile, pull off the meat from the ham hocks and cut into bite-sized pieces; discard the bones and fat. 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.

Place about 10 corn tortilla chips in the bottom of each bowl, ladle the posole over the tortilla chips and garnish with the chopped cilantro.