Posole (Pork and Posole Corn) - Burn Blog
This dish is traditionally served during the Christmas season in New Mexico, when a pot simmering at the back of the stove provides a welcoming fare for holiday well-wishers. I can't remember any...
Ingredients
- 3/4 cup dried posole corn
- 2 tbsp vegetable oil
- 1 1/2 lbs lean pork cut in 1 1/2-inch cubes
- 1 cup finely chopped onions
- 2 cloves garlic chopped
- 2 cups pork broth
- 3 tbsp ground red New Mexican chile
- 1 tsp dried oregano preferably Mexican
- salt to taste
- flour tortillas
- chopped fresh cilantro
- chopped onions
- New Mexico red sauce
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