Gov Bill Richardsons Posole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I have made posole for years and it is a Holiday tradition in New Mexico. This is our guv's version and it is quite tasty. Easy, too! Ingredients:
1 pound frozen posole |
1 large onion, chopped |
2 pounds, lean boneless pork, cubed |
2 cloves garlic, minced |
1 cup red chile sauce (see below) |
1 tsp. dried oregano |
salt and pepper |
red chile sauce |
2 t. lard (traditional, but you may use what you wish) |
2 t. flour |
1/4 c. hot red pure chile powder |
2 c. cold water |
3/4 t. salt |
1/2 t. garlic salt |
dried oregano to taste |
Directions:
1. Rinse posole several times to wash off lime. Place onion in large crock pot and fill with water, leaving enough room to add posole. Cook over med. heat for 30 mins., then add posole and cubed pork. Cook on high for several hours until posole has blossomed and until pork begins to fall apart and is tender. Add water as necessary to keep from scorching. Add red chile sauce, oregano, salt and pepper. Cook for another 15 mins. Serve garnished with chopped onions, chopped cilantro and quartered limes. Serve with fresh tortillas or corn bread.
2. If frozen posole is not available, you may use canned hominy.
3. FOR SAUCE:
4. Heat lard on med. heat. Stir in flour and cook until golden. Add chile powder and cook for an additiional minute. Gradually add water and stir constantly, making sure no lumps form. Add seasonings and simmer at low heat for 10 to 15 minutes (use Chimayo red, ground chile if you can possibly get it)
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