Posole

Posole recipe for eating.

Step 1

1. Pre heat oven to 325
2. Prepare 4-5 lbs pork shoulder or pork butt roast or country style pork ribs (they all work). Cut into 4 inch chunks.
3. Saute 2 chopped onions in a dutch or french oven or another heavy oven proof pot with a lid
4. Add 2 tbs red chile powder (NM red chile is the best)
5. Add 1.5 tbs Mexican oregano
6. Add 1 tbs salt
7. Add 3-4 cloves garlic
8. Add pork
9. Add enough chicken stock to barely cover pork
10. Bring to a boil
11. Put a lid on it and braise in oven for 2.5 hours

Step 2

1. Remove pork from braising liquid, set aside in fridge
2. Strain braising liquid into container, place in fridge overnite
3. 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)

1. Boil posole kernels in salted water for about 3 hours. They should be “al dente” when ready.
2. Remove solidified fat layer from braising liquid
3. Trim any egregious fat from pork, chop into 1.5 inch cubes
4. Saute 2 chopped onions in a big pot. When soft:
5. Add 2 tbs oregano
6. Add 2 tbs chile powder
7. Add 4 tsp ground cumin
8. Mince and add 4 cloves garlic
9. Mix it up for 30 secs
10. Add the braising liquid
11. Add the posole
12. Add more chicken broth or water if needed
13. Bring to a boil
14. Add pork.
15. Add 3-4 red chile pods
16. Simmer uncovered for an hour or longer
17. Add salt to taste.

Garnish with cilantro, cheese, sour cream, lime juice, green onions