New Mexico Chile Recipes

Posole With Red Chile (From our "Tale of 2 Chiles" Cookbook)

Purists may prefer to use true posole-corn which has been soaked in lime & water and dried for later use. It has a more intense flavor and texture than hominy, which we find to be a totally acceptable substitute, more readily available and quicker to prepare than dried posole.
Posole with Red Chile
Posole with Red Chile

2 pounds lean pork, cubed
2 T oil
2 medium onions, chopped
3 garlic cloves, minced
4 cups water
1/2 t ground cumin
1 t crushed oregano
16 oz. posole, or 4 cups canned white hominy, drained
2 dried red chile pods, rinsed and crumbled,
or 3 T red chile powder
Salt to taste
Flour tortillas and basic red chile sauce

If using dried posole, soak in water overnight, then drain. Heat oil and brown pork with onions. Add garlic and stir for a minute. Add remaining ingredients except tortillas and red chile sauce. Cover and simmer 2-3 hours.  (If using hominy, add for last hour of cooking only.)
Add more water as needed. Adjust seasoning to taste. Serve with warm flour tortillas & red chile sauce on the side. Like most stews, this one is better if made a day ahead. Refrigerate, reheat and serve.  Makes 6 servings.