Hatch
New Mexico Chile Recipes
Posole With Red Chile
Purists may prefer to use true posole-corn which has been soaked
in lime & water and dried for later use. It has a more intense flavor and
texture than hominy, which we find to be a totally acceptable
substitute, more readily available and quicker to prepare than dried posole.
Posole with Red Chile
2 pounds lean
pork, cubed
2 T oil
2 medium onions, chopped
3 garlic cloves,
minced
4 cups water
1/2 t ground cumin
1 t crushed oregano
16 oz. posole, or 4 cups canned white hominy, drained
2 dried red
chile pods, rinsed and crumbled,
or 3 T red chile powder
Salt to
taste
Flour tortillas and basic red chile sauce
If using dried posole, soak in water overnight, then
drain. Heat oil and brown pork with onions. Add garlic and stir for a
minute. Add remaining ingredients except tortillas and red chile
sauce. Cover and simmer 2-3 hours. (If using hominy, add for
last hour of cooking only.)
Add more water as needed. Adjust
seasoning to taste. Serve with warm flour tortillas & red chile sauce
on the side. Like most stews, this one is better if made a day ahead.
Refrigerate, reheat and serve. Makes 6 servings.
(There's
also a Green Chile version of Posole. Email us if you need a recipe)