Recipe

Posole Mi Casa Recipe

	Mbeards2 / All my dishes 10 months, 3 weeks ago 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. Its special ... More Prep:30m Cook:180m Servings:8	Mbeards2
	best southwestern posole recipe

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jimrug1

juels

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

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).

When the posole is almost done, lightly brown the onions and garlic in 2 tablespoons of cooking oil; drain on paper towels.

Add another 2 tablespoons of oil to the skillet and brown the pork cubes, a few at a time. Drain on paper towels.

Add onion, garlic, pork; add all remaining ingredients to the posole; mix 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 chili sauce for topping if desired.

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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Comments

juels 10 months, 3 weeks ago said:
I've heard about posole from the "Dead man's walk" book. Everyone always raved about how good it tasted there. I never tried it before, so here's my recipe!

jimrug1 10 months, 3 weeks ago said:
This recipe sounds great. I love posole. I would like to try this one.... Thanks.. Jim

pieplate 10 months, 3 weeks ago said:
This looks like the real deal, and I bet it could be cut down for fewer than 25 people. I like it served with finely shredded cabbage and carrots.

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