Recipe

Gov Bill Richardsons Posole Recipe

	Softshellcrab / All my dishes 2 years, 3 months ago 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! Prep:60m Cook:300m Servings:8	Softshellcr
	mexican easy crockpot

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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

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.

If frozen posole is not available, you may use canned hominy.

FOR SAUCE:

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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Comments

decobabe 2 years, 3 months ago said:
I had no idea that there was frozen posole. I make it December 2oth every year from ingredients carted over the pond by friends!

softshellcrab 2 years, 3 months ago said:
Well, when you live in New Mexico, you take frozen posole for granted, along with green chili and red chili puree. Makes it easy to have next to fresh Mexican food. Right now is fresh chili season and there's a whole lot of roasting going on. Smells divine. I have a few plants in my garden and roast green chilis over my gas burner on a piece of screen.

rosemaryblue 2 years, 2 months ago said:
I love posole! If it is on the menu, I order it. I have made it several times. This recipe sounds wonderful with the red chile sauce. Thanks so much for posting.

mexicanfoodlover 1 year, 10 months ago said:
With all due respect, pozole is spelled with a Z.
Your POZOLE recipe sounds good, although very different from the traditional recipe but I'm
willing to try it!

softshellcrab 1 year, 10 months ago said:
In NMexico, we spell it with an S. Give it a try. I think you'll like it.

greekgirrrl 1 year, 9 months ago said:
I used to live in Abq...loved it there and that was the only time I've eaten posole..gosh that was 10 years ago..thanks for a great recipe,,,you have my 5

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