Categories: posole
Ingredients
- 3/4 cup dried posole corn
- 1 to 2 tablespoons vegetable oil
- 1 pound lean pork, cut into 1 1/2" cubes
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- 2 cups pork broth
- 2 to 3 tablespoons ground red New Mexican chile
- 1 teaspoon dried oregano, preferably mexican
- Salt to taste
- Chopped fresh cilantro, chopped onions, and New Mexico red chile sauce for garnish
- Flour tortillas
Directions
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In a large saucepan or stockpot, cover the posole with water and soak overnight. Bring the water and posole to a boil, reduce the heat, and simmer for a half an hour. Add more water if necessary.
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Heat a heavy skillet over high heat, add the oil, and when hot, reduce the heat to medium, add the pork, and brown. Remove the pork when browned, and add it to the posole. Add the onions to the skillet, and if needed, additional oil. Saute the onions until they turn a golden brown, 5 to 10 minutes. Add the garlic and cook for an additional minute. Transfer the mixture to the pot with posole.
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Add the broth to the pan, raise the heat, and deglaze the pan, being sure to scrape all the bits and pieces from the sides and bottom. Pour the broth into the posole pot.
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Add the remaining ingredients to the stockpot, bring to just below boiling, reduce the heat, and simmer for 45 minutes to an hour, or until the posole is tender and the meat is starting to fall apart. Add more broth or water if necessary.
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Place the chopped onions for the garnish in a sieve and rinse under cold water to remove the sharpness.
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Place the garnishes in small bowls, ladle the stew into individual soup bowls, and serve accompanied by warm flour tortillas.