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