In New Mexico, there is an abundance of comfort food at family celebrations and holiday parties. Posole, the savory and hearty, rather soupy stew made from dried large white corn kernels simmered for hours, is traditional and easy to prepare. This is our Head Housekeeper Violeta’s recipe. You can find it year round in Santa Fe but it’s a tradition to serve this during the holidays. Stir in a spicy, red purée of dried New Mexico chiles to give the stew its requisite kick. This is satisfying, nourishing, fortifying fare. The corn stays a little bit chewy in a wonderful way (canned hominy never does), and the spicy broth is simply amazing!
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Prep Time:
1 Hour
Cook Time:
4 Hours
Total Time:
4 Hours
Servings: 8
Ingredients:
- 5 lbs. pork shoulder or butt (preferably with bone), cut into 1 to 1 1/2 inch cubes, make sure to use a cut well marbled with fat.
- 32 oz frozen white corn posole (Hominy), thawed Can use dried or canned as alternative.
- 8 – 10 oz. dried red chile pods.
- 1/2 large white onion (divided).
- 6 garlic cloves (divided).
- 1 tsp Mexican oregano.
- 2 tbsp tomato bouillon with chicken flavor.
- Salt to taste.
- Green Cabbage, Red Radish, and Limes for garnish
Instructions:
-
Place pork cubes, bones, posole, half the onion, 3 garlic gloves and pinch of salt into a large stock pot.
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Cover with ample water and bring to a boil. Cover and reduce to a simmer and cook for 2 to 3 hours or until pork and posole are tender. If using dried posole soak overnight before cooking. If using canned hominy, add the rinsed hominy at the end when combining the red chile sauce with the pork & broth.
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Remove and discard bones, onion and garlic cloves.
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Remove chile pod stems and shake out seeds from each chile pod.
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Place pods in large pot (discard stems & seeds).
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Add enough of the pork poaching broth to cover pods, bring to boil, and simmer 20 to 30 minutes. Let cool slightly.
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Transfer pods and liquid to blender or food processor.
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Add remaining onion and garlic. Process until smooth. You may add additional poaching broth if helpful to blend the chile sauce.
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Pass sauce through mesh strainer or sieve into pot with pork and broth.
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Add oregano, bouillon and bring to simmer for 30 minutes. Salt to taste.
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Serve with garnish of shredded green cabbage, chopped radish, and lime wedges.
