Tag: chile powder

Posole

Posted on by Joe Sharkey

BRING IN THE NEW YEAR WITH AN OLD TRADITION.

This classic Mexican soup is one the family is sure to enjoy. Made with hominy, a corn that has been treated with lime to soften the kernels and remove the hulls, this soup has a mouthwatering taste you won’t forget. This dish features mouthwatering pork shoulder and is seasoned with amazing spices we know you will love. Don Juan Chilies has many of the favorite ingredients found in this posole recipe. So, make sure to place your order before crafting this delectable dish. Our authentic collection of chiles, spices, and herbs is the perfect way to complete any dish, and we have been providing affordable ingredients to chefs, helping take their food to the next level. Enjoy this posole with your family and get them excited for their next meal!

ingredients

Kitchen Measurement Abbreviations

thoughts before starting

Adding other chile powders can help spice things up. Some love to add an extra 2 oz. White flour to their posole to give it some extra fluff. 

what you'll need to start

Skillet, pot, stovetop, cutting board, spatula, fork, food processor. 

directions

  1. Rehydrate the chiles using our proven chile rehydration method.
  2. Blend rehydrated chiles in a food processor..
  3. Season the pork shoulder with salt, black pepper, and granulated garlic.
  4. In a large pot or dutch oven, warm vegetable oil in the pot until it is shiny. Add pork and sear each side for a few minutes until it begins to brown.
  5. Add pureed chiles and water to pot and scrape off the brown bits from the pork searing.
  6. Bring this mix to a boil and then turn it down to low to medium-low heat, and add in the remaining dry spices.
  7. Let it sit for 2 to 3 hours (the pork should be so tender it falls apart easily when poked with a fork). 
  8. Once the pork is done, take it out, shred it, and put it back in.
  9. Add hominy and lime juice.
  10. Taste your soup and add any seasonings or herbs to your liking. 
  11. Bring back to a boil and then remove it from the heat.
  12. Pour into bowls and serve with heated tortillas, as well as shredded cabbage on top as a garnish.  

How to make chile powder from scratch

Posted on by Joe Sharkey

have it your way.

If you love chile as much as we do, you know that the mix makes all the difference. We are proud of our many great blends, but for a true chile enthusiast there is no joy greater than making your own.  

Each chile has its own unique flavor and heat, and together two chiles can combine to bring all new levels of flavor and spice in a powder.  

We hope that you enjoy learning how to make your own powder, because we’ve got all the chiles you need to mix and match powders to your heart’s desire. 

¡Provecho! 

Yields 1.5 cups of chile powder. 

ingredients

Kitchen Measurement Abbreviations

thoughts before starting

Mix it up with the chiles you add to this recipe! Try adding our Guajillo Hot, Negro Pasilla, Chiltepin, Yellow Aji, Toasted Arbol, or even the legendary Ghost pepper to get the most out of your mix.  

what you will need

  • Blender, coffee/spice grinder 
  • Measuring cup and spoons 
  • Pan 
  • Stovetop burner 
  • Airtight 2 oz. container

directions

  1. Take all whole peppers that you are using and wash them. Remove the stem, top, and seeds from the inside.  
  2. Preheat the stove and add olive oil to the pan. Heat on medium until the pan is shiny from the oil heating up.  
  3. Heat the chiles on the stove for 4-5 minutes per side on medium until they are dry and somewhat brittle.  
  4. Break the heated chiles into 2-3 pieces each.  
  5. Add chiles and all other ingredients to a blender or spice mixer.  
  6. Blend until the mix is combined and be cautious of overmixing.  
  7. Add the mix to an airtight container and enjoy.  

Note: This chile powder is good for up to 2-3 months after it is made for max freshness.

Enjoy!  
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