SON-Cookbook-2020
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NEW MEXICO PORK POSOLE<br />
Submitted by: Rebecca D. Mance<br />
I hope you all enjoy this recipe. It takes some time, but it’s absolutely<br />
delicious! New Mexico Posole is a hearty, flavorful pork soup or stew that is<br />
made with New Mexico red chiles, garlic, pork, and hominy.<br />
Serves: 8 persons Prep Time: 30 minutes Cook Time: 2 hours 30 minutes<br />
INGREDIENTS<br />
• 1.5 oz. dried New Mexico red chiles (about 6 chiles)<br />
• 8 c. chicken stock<br />
• 2 pounds boneless country-style pork ribs<br />
• Salt and pepper<br />
• 3 Tbsp. vegetable oil<br />
• 3 15-oz. cans white hominy rinsed and drained well<br />
• 2 medium white onions chopped<br />
• 5 large garlic cloves minced<br />
• 1 Tbsp. minced fresh oregano<br />
• 1 Tbsp. lime juice<br />
Garnish and Serving Ingredients<br />
• shredded green cabbage<br />
• diced avocado<br />
• sliced radishes<br />
• chopped white onion<br />
• lime wedge<br />
• warm corn or flour tortillas<br />
DIRECTIONS<br />
Place chiles on a paper towel -lined microwave-safe plate. Microwave on<br />
HIGH for 1-2 minutes, or until puffed and fragrant. Once the chiles are cool<br />
enough to handle, remove the seeds and stems.<br />
Pour 2 c. of stock into a medium microwave-safe bowl. Add the chiles,<br />
cover the bowl with plastic wrap, and microwave for 2 minutes or until<br />
bubbling.<br />
Let the mixture sit for 15 minutes so the chiles can soften.<br />
Use paper towels to pat the pork dry and season all sides with salt and<br />
pepper. Add 2 Tbsp. of the vegetable oil to a heavy-bottomed pot and<br />
heat over medium-high heat until shimmering and small wisps of smoke<br />
are coming off of the oil.<br />
Cook until the pork is brown on all sides, about 10 minutes. Transfer the<br />
cooked pork to a plate.<br />
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