Posole Mi Casa
- Yield 8 to 10 servings
Warm up to this delicious southwestern stew.
- 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 shoulder, cut in 3/4-inch cubes
- 1 teaspoon crumbled leaf oregano
- 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 chiles, drained and cut in long strips
- 1 to 3 -- jalapeno peppers, minced (1 pepper makes a mild posole; 3, a torrid one)
- Place the posole and water in a large, heavy pot; bring to a simmer, cover and cook slowly until kernels burst and are almost tender (about 3 1/2 hours). When posole is almost done, lightly brown onions and garlic in 2 tablespoons cooking oil; drain on paper towels. Add another 2 tablespoons of oil to a skillet and brown pork cubes, a few at a time. Drain on paper towels. Add onion, garlic, pork; add all remaining ingredients to the posole; mix in well and simmer covered for 3 more hours. Taste for salt and adjust as needed. Serve in large soup plates and pass a rich red chile sauce for topping if desired.
Recipe reprinted with permission from The Junior League of Albuquerque’s Simply Simpatico (The Junior League of Albuquerque, NM, 1981).