|1 pounds||Posole; washed well|
|6 cups||Cold water|
|5 mediums||Onions; coarsely chopped|
|4 larges||Garlic cloves; peeled and crushed|
|4 tablespoons||Cooking oil|
|3 pounds||Cooked pork shoulder; cut in 3/4" cubes|
|1 teaspoon||Crumbled leaf oregano|
|2 teaspoons||Salt (more or less; to taste)|
|¼ teaspoon||Black pepper|
|1⅔ cup||Chicken broth|
|10 ounces||Can of whole green chiles; drained and cut into long strips|
|1||Jalapeno peppers; minced (1 pepper makes a mild posole; 3 peppers make a torrid one) (up to 3)|
Posole is a feasts day favorite among the Pueblo Indians who live in the Rio Grande Vaslley. Its special flavor and character, however, have made it a year-around favorite of all New Mexicans.
Place the posole and water in a large, heavy pot; bring to a simmer, cover and cook slowly until the kernels burst and are almost tender (about 3½ hours).
When the posole is almost done, lightly brown onions and garlic in in a skillet in 2 Tablespoons of cooking oil; drain on paper towels. Add another 2 Tablespoons of cooking oil to the skillet and brown the pork cubes, a few at a time. Drain on paper towels.
Add onion, garlic, pork and all remaining ingredients to the posole. Mix 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 chile sauce for topping, if desired. Serve with warm tortillas.
Yield: 8-10 servings
Source: Simply Simpatico, A Taste of New Mexico , from the Junior League of Albuquerque (1981).
There are a lot of variations on this theme. One which we like a lot involves adding red chile sauce (the kind you make with just pureed red chiles and NO tomatos) to the mixture during the last couple of hours of cooking and adjusting the amount of jalapeños accordingly. This, of course, makes a red posole rather than the posole verde of the recipe above.
Posted to CHILE-HEADS DIGEST V4 #169 by The Old Bear <oldbear@...> on Oct 23, 1997
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