Posole
In this recipe, we make the New Mexican Holiday Classic: Posole. This meal is a staple in New Mexican homes during the cold season, and if you're looking for a traditional recipe, this is the recipe for you. Posole is so simple yet so delicious -- you've got to try it!
Video
Ingredients
- 1 ½ - 2 lbs Pork Roast Cubed
- 2 lbs Posole Frozen or Dried
- ¼ Medium Onion
- 1 clove Garlic Minced
- 2 quarts Water
- 1 ½ tbsp. Kosher Salt (More to taste)
Posole spice mix:
- 1 tsp. red chile Crushed
- ½ tsp. Onion Dried
- 1 tsp. Oregano
Instructions
- Dice ¼ of an onion very fine and mince one clove of garlic, set aside.
- Rinse 2lbs of frozen posole very well.
- Chop a 1 ½ - 2lb pork roast into large cubes.
- Heat 2 tablespoons of canola oil in a large stockpot, add onion and garlic, sauté for a couple of minutes.
- Add cubed pork and cook until almost all moisture has dissolved.
- Add rinsed posole with 2 quarts of water, posole spice mix, and bring to a boil.
- Once it is boiling, add salt, chile pequin (optional), cover and cook for 2 ½ hours, or until kernels have popped.
Notes
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