NEW MEXICO RED CHILE POSOLE

By dawnu1

Ingredients

• 1 ½ pounds dried posole
• 16 oz Red Chile Sauce
• 2 pounds fresh pork belly, cut into 11/2 inch cubes
• 2 pounds pork shoulder, not too lean, cut in 2-inch chunks
• Salt and pepper
• 2 cloves garlic (chopped)
• 2 cups finely diced white onion

Details

Adapted from newmexicanconnection.com

Preparation

Step 1

1. Soak posole for 24 hours. Transfer to large soup pot.
2. Cover with water and bring to a boil.
3. Let simmer briskly for 1 hour.
4. Season pork belly and pork shoulder generously with salt and pepper.
5. After posole has cooked 1 hour, add pork shoulder, pork belly, onion, bay leaf, garlic, and cumin.
6. Add enough water to cover by 2 inches, then return to a brisk simmer.
7. While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and posole grains have softened and burst.
8. Skim fat from surface of broth.
9. Stir in 1-2 cups red chile sauce and simmer for 10 minutes.
10. Taste and correct seasoning.