[CH] posole stew
M. F. O'Shaughnessy (chilemax@hotpop.com)
Sat, 3 Nov 2001 13:45:15 -0700
Hey it's getting to be posole season here in New Mexico so I offer my posole
recipe taken from my web page. Posole is traditional around Thanksgiving
and Christmas. It's warm, comforting and red.
http://chilemax.tripod.com/
I made it today after finding loin pork chops on sale. It's a big more work
than pork that is already cut up but not a big deal with the right tools. I
didn't have enough of my own homemade green chile sauce so I used a jar of
Lowe's Brand; reasonably priced and spiked with jalapenos for a little
extra bite.
MAX'S POSOLE STEW
1 package of dried or frozen posole
1 pound pork stew meat
2 pigs feet (optonal)
2 cups green chile sauce
1 onion, diced
2-4 dried New Mexico red chiles, rinsed, stemmed, seeded and chopped
1-2 TBSP New Mexico red chile powder (molido)
1-2 tsp Mexican oregano
1-2 TBSP dried cilantro (optional)
4-6 tomatillos, diced (optional)
2 quarts of water and/or stock
Combine all the indredients in a big pot, bring to a boil, and simmer
uncovered for 3 to 5 hours (depending on which kind of posole you are
using), stirring occasionally. The posole is done when the kernels open up
and are tender. Add water from time to time to time to keep the posole
covered with liquid. When the stew is done it should be like a thick soup.
Serve with grated cheese, New Mexico red chile sauace, crushed red New
Mexico chile (caribe), minced onions, Mexican oregano and tortillas on the
side. If you have company, remove the pigs feet and hide them before
serving.
VARIATIONS:
Pork is traditional but you can use other meats as well. Be prepared for
non-traditional but palatable results. I occasionally use chicken and this
is a perfect dish with game. Use tripe and you get menudo, the breakfast of
champions.
*****
Chile Max
http://chilemax.tripod.com/