Posole (Pork and Posole Corn)
Heat Scale: Medium
  1. In a large saucepan or stockpot, cover the posole with water and soak overnight. Bring the water and posole to a boil, reduce the heat, and simmer for 20 to 30 minutes. Add more water if necessary.
  2. Heat a heavy skillet over high heat, add the oil, and when hot, reduce the heat to medium, add the pork, and brown. Remove the pork when it is browned, and add it to the posole. Add the onions to the skillet, and fi needed, additional oil. Add the onions to the skillet, and if needed, additional oil. Saute the onions until they turn a golden brown, 5 to 10 minutes. Add the garlic and cook for an additional minute. Transfer the mixture to the pot with the posole.
  3. Add the broth to the pan, raise the heat, and deglaze the pan, being sure to scape all the bits and pieces from the sides and bottom. Pour the broth into the posole pot.
  4. Add the remaining ingredients to the stockpot, bring to just below boiling, reduce the heat, and simmer for 45 minutes, or until the posole is tender and the meat is starting to fall apart. Add more broth or water if necessary.
  5. Place the chopped onions for the garnish in a sieve and rinse under cold water to remove the sharpness.
  6. Place all the garnishes in small serving bowls, ladle the stew into individual soup bowls, and serve accompanied by warm flour tortillas.
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