New Mexico Red Chile Pork Posole
2lbs pork tenderloin, cubed
2lbs hominy(canned or dried)
6 cloves fresh garlic ~minced( I love garlic, so more if you like it)
1 med. sweet onion ~diced
1 can beef broth
1tsp ground cumin
1tspn oregano
1tspn basil
3Tblspn butter
1~3 Tblspn red chile sauce or powder(Dried Hatch Red Chile Powder)
4 cups water
Dash Corriander
In large soup pot melt butter, add onion, garlic , sautee until soft.
Add beef broth and other spices.
Add pork and 1/2 of water, simmer for 45 mins
Add posole/hominy and rest of water, as well as chile sauce/powder.
If using dried posole/hominy add water as needed when it soaks it up.
Simmer until tender~ Approx 2hrs for dried posole and 30mins for canned.
Serve with sopapillas or flour tortillas
(my recipe for sopas will come next)
I was born and raised in New Mexico and have always loved posole!
This dish can be a side dish. appetizer or the main dish.
It is served at New Years and on traditional Indian feast days for good luck.
Enjoy......
Vanessa Stalets
Brentwood's Real Estate Expert!
RE/MAX Elite
615-661-4400
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