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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
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This Posole recipe came from the Junior League of Albuquerque Cookbook, 1988. It is the best posole that I've ever had. The book states, Posole is a feast day favorite among the Pueblo Indians who live along the Rio Grande River Valley. Read more . Its special flavor and character, however, have made it a year-round favorite of all New Mexicans. Ingredients:
1 pound posole, washed well |
6 cups cold water |
5 medium onions, coarsely chopped |
4 large garlic cloves, peeled and crushed |
4 tablespoons cooking oil |
3 pounds boned pork, cut in 3/4-inch cubes |
1 teaspoon oregano leaf, crumbled |
1/2 teaspoon thyme |
2 teaspoons salt (or more as needed to taste) |
1/4 teaspoon black pepper |
1 2/3 cups chicken broth |
1 10-ounce can whole green chilies, drained and cut in long strips |
1-3 jalapeno peppers, minced ( 1 pepper makes a mild posole; 3, a torrid one) |
Directions:
1. 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 3 1/2 hours).
2. When the posole is almost done, lightly brown the onions and garlic in 2 tablespoons of cooking oil; drain on paper towels.
3. Add another 2 tablespoons of oil to the skillet and brown the pork cubes, a few at a time. Drain on paper towels.
4. Add onion, garlic, pork; add all remaining ingredients to the posole; mix well and simmer covered for 3 more hours.
5. Taste for salt and adjust as needed.
6. Serve in large soup plates and pass a rich red chili sauce for topping if desired.
7. NOTES:As you can see, this can take all day to make. If you don't have the time, I've successfully used 3 cans of white hominy. You skip the first step and proceed with the cooking of the onions and garlic.
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