This New Mexican stew is extra delicious on a stormy day! recipe…
Posole, with pork or beef and red chili
“Posole” is a form of dried corn (hominy) that is stewed for a long time typically with meat, spices and sometimes tomatoes. The following recipe is a traditional New Mexico feast-day stew. It is served in the pueblos all year.
• 6 TBS ground red chili (depending on desired heat) – use 1 TBS dried chipotle and 5 TBS red chili to add a nice smoky flavor (optional)
• 2 cups posole corn (substitute canned hominy if not available)
• 2 lbs. pork or beef, 1” pieces
• 1 onion, chopped
• 2 cloves, garlic minced
• 2 tsp. oregano, crushed
• 1 tsp. vinegar
• 2 large tomatoes, chopped (or 1-2 15 oz. cans diced tomatoes)
• Salt to taste
Cover the posole with water (or stock) and simmer. If using dried posole allow to simmer on the stovetop 2 hours or until kernels begin to “pop” (about 1 hour in pressure cooker). Canned hominy can simply be rinsed and covered with water/stock and used immediately without this pre-cook step.
Brown the pork and onions, add to posole.
Add the remaining ingredients and bring to a boil. Reduce heat, cover and simmer until pork begins to fall apart.
Add more water if necessary, adjust seasonings.