Posole

It can be hot or mild but it is filling, nutritious. It is a feast-day dish and is eaten for good luck. Posole is a thick soup made with specially treated dried corn and pork. The dried corn resembles what is known as hominy. Posole is usually prepared with either red or green chile. This recipe features red chile, but your family will call for their favorite once you get this easy dish under your belt.

2 pounds lean pork, cubed
2-3 pounds frozen posole
2 Tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
3-4 Tablespoons powdered red chile or 3-4 red chile pods
1 teaspoons oregano
salt and pepper to taste
1 quart water for cooking

Sauté the onion in the olive oil until semi-transparent. Add the red chile, garlic, other seasonings and the cubed pork and brown on all sides of the pork. Add the frozen posole and cover with the water. Raise to a boil, then cover and lower heat. Be careful not to over-stir the posole during cooking. Cook until the kernels are open and soft and by refraining from stirring will help them keep their shape and not over-thicken the broth of the stew.

Serves 4-6

 

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