Posole (Pork and Posole Corn)
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.burn-blog.com.
Cooking tools:
- Stockpot
- Saucepan
- Skillet
- Wooden spoon
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Ladle
- Soup bowl
- Serving bowl
- Stove
- Measuring cup
- Colander
- Kitchen towel
- Oven
- Tongs
- Spoon
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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