- 1d 6h
Posole recipe for eating.
- 4 1/2 lb pork shoulder or pork butt roast or country style pork ribs
- 4 onions
- 4 tbs red chile powder (NM red chile is the best)
- 3 1/2 tbs Mexican oregano
- 1 tbs salt
- 8 cloves garlic
- chicken stock
- 2 bags dried posole
- 4 tsp cumin
- 3 red chile pods
- Pre heat oven to 325
- Prepare 4-5 lbs pork shoulder or pork butt roast or country style pork ribs (they all work). Cut into 4 inch chunks.
- Saute 2 chopped onions in a dutch or french oven or another heavy oven proof pot with a lid
- Add 2 tbs red chile powder (NM red chile is the best)
- Add 1.5 tbs Mexican oregano
- Add 1 tbs salt
- Add 3-4 cloves garlic
- Add pork
- Add enough chicken stock to barely cover pork
- Bring to a boil
- Put a lid on it and braise in oven for 2.5 hours
- Remove pork from braising liquid, set aside in fridge
- Strain braising liquid into container, place in fridge overnite
- Take 2 bags of dried posole and soak in water overnight. Dried is best but is hard to find. Supermarkets around here have canned hominy which is hit or miss. Goya brand is really soggy and not worth trying.
Step 3 (next day)
- Boil posole kernels in salted water for about 3 hours. They should be “al dente” when ready.
- Remove solidified fat layer from braising liquid
- Trim any egregious fat from pork, chop into 1.5 inch cubes
- Saute 2 chopped onions in a big pot. When soft:
- Add 2 tbs oregano
- Add 2 tbs chile powder
- Add 4 tsp ground cumin
- Mince and add 4 cloves garlic
- Mix it up for 30 secs
- Add the braising liquid
- Add the posole
- Add more chicken broth or water if needed
- Bring to a boil
- Add pork.
- Add 3-4 red chile pods
- Simmer uncovered for an hour or longer
- Add salt to taste.
Garnish with cilantro, cheese, sour cream, lime juice, green onions