Posole 2

8 servings

Ingredients

Quantity Ingredient
1 pounds Posole, washed well
6 cups Cold water
5 eaches Medium onions, chopped
4 eaches Large garlic cloves, crushed
4 tablespoons Vegetable oil
3 pounds Boned pork shoulder, cubed
1 teaspoon Crumbled leaf oregano
½ teaspoon Thyme
2 teaspoons Salt(or to taste)
¼ teaspoon Black pepper
1⅔ cup Chicken broth
10 ounces Can green chile, sliced
1 each Jalapeno, minced(see note)

Directions

Place the posole and water in a large, heavy pot; bring to a simmer, cover and cook slowly until kernels burst and are almost tender(about 3½ hours). When posole is almost done, lightly brown onions and garlic in 2 T. oil; drain on paper towels. Add another 2 T of oil to the skillet and brown pork cubes, a few at a time. Drain on paper towels. Add onion, garlic, pork; add all remaining ingredients to the posole; mix in well and simmer covered for 3 more hours. Taste for salt and adjust as needed. Serve in large soup plates and pass a rich red chili sauce for topping desired. Note: 1 jalapeno makes a mild posole; 3, a very hot one. Posole is a feast day favorite among the Pueblo Indians who live in the Rio Grande Valley. Its special flavor and character, however, have made it year round favorite of all New Mexicans. Hominy can be substituted for the posole if necessary.

Submitted By RICH HARPER On 06-20-95

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