- 6
Ingredients
- 16-24 ounces fresh or frozen posole
- or 1 1/2 to 2 1/2 cups dry posole that has been soaked in cool water for 8-12 hours then drained
- 2 pounds pork stew meat or pork shoulder meat cut into 1-inch cubes
- 1 medium white onion, diced
- 3 cloves garlic, coarsely chopped
- A generous pinch of cumin
- 1-2 tablespoons toasted Mexican oregano
- 2 toasted bay leaves
- A pinch of ground cloves or allspice
- 1 Chile Ancho and 1 Chile Guajillo or 2 New Mexico red Chiles, toasted
- stemmed and seeded, then soaked in very hot water for 15 minutes,
- drained and puréed
- 1 Chipotle Chile in adobe, puréed (optional)
- 2 Tablespoons pork lard or vegetable oil
- Water or pork broth as needed
- Salt to taste
- Toppings (optional): shredded cabbage, chopped onions, radishes,
- fresh limes, cilantro or toasted oregano, toasted ground
- Chile powder and Cotija or other sharp, crumbly cheese.
Preparation
Step 1
Gently boil the Posole separately in enough water to cover for 25
to 40 minutes until the kernels just begin to open up or “ blossom.”
In a separate skillet, salt and brown the pork well in the lard or
vegetable oil. Remove from the pan and lightly brown the onions
and garlic. Return the pork to the pan along with the spices and the
Chile purée. Stir well and fry for about 3 minutes, then add enough
water or broth to cover 1 inch deeper than the meat. Bring to a boil, cover and reduce the heat to simmer. Cook for 25 to 35 minutes until the meat begins to get tender. Combine with the posole and simmer for 25 to 40 minutes more, or
until meat is very tender. Serve in bowls topped with shredded cabbage,
chopped onions, radishes, fresh limes, cilantro or toasted oregano, toasted
ground Chile powder and Cotija or other sharp, crumbly cheese.