Posole

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Here is a classic New Mexican dish to warm you in the winter months, and during the holiday's.  I love to make this soup for family gatherings, or just when it is cold and stormy outside.  I hope you enjoy this recipe.  Please tag me on Instagram if you make it!

Ingredients:

1 ½ - 2 lbs pork roast cubed

2 lbs frozen posole, or dried posole

¼ of a medium onion

1 clove of garlic, minced

2 quarts of water

1 ½ tablespoons kosher salt, more to taste

Posole spice mix:

-          1 teaspoon crushed red chile, ½ teaspoon dried onion, 1-teaspoon oregano. 

 

Directions:

1.  Dice ¼ of an onion very fine and mince one clove of garlic, set aside.

2.  Rinse 2 lbs of frozen posole very well. 

3.  Chop a 1 ½ - 2lb pork roast into large cubes. 

4.  Heat 2 tablespoons of canola oil in a large stockpot, add onion and garlic, sauté for a couple of                minutes. 

5.  Add cubed pork and cook until almost all moisture has dissolved.  

6.  Add rinsed posole with 2 quarts of water, posole spice mix, and bring to a boil. 

7.  Once it is boiling, add salt, chile pequin (optional), cover and cook for 2 ½ hours, or until kernels          have popped, stirring occasionally. 

Garnish with lime, cilantro, diced onion, or Red Chile Caribe

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