Posole Recipe
A slow cooked red chile pork posole served with a side of onions, oregano and lime
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Red Chile Sauce
Remove the stems and seeds from the dried red chilies. In a pot, bring water to a boil and add the chilies. Simmer for about 10 minutes until softened. Drain and blend the chilies with 1 cup of chicken broth until smooth.
- 2
Brown the Pork
In a large pot or Dutch oven, heat some oil over medium-high heat. Season the pork pieces with salt and pepper, then brown them in batches until golden on all sides. Remove the pork and set aside.
- 3
- 4
Combine Everything
Return the browned pork to the pot. Pour in the blended red chile sauce and the remaining chicken broth. Bring to a simmer, cover, and cook on low heat for about 2 to 3 hours until the pork is tender.
- 5
Add the Hominy
Stir in the hominy and cook for an additional 30 minutes. Adjust seasoning with salt and pepper according to taste.
- 6
Serve
Ladle the posole into bowls and serve hot with sides of chopped onions, oregano, and lime wedges.
