Posole is a traditional New Mexican Style dish - but often times it is not quite made in the traditional way.
As you prepare to make this recipe - keep in mind that it takes 24 hours of soaking, and several hours of simmering.
This recipe was modified from IAmNM.
- 1 ½ pounds dried posole
- 1 Jar Fresh Red Chile Sauce
- 2 pounds fresh pork belly, cut into 11/2 inch cubes
- 2 pounds pork shoulder, not too lean, cut in 2-inch chunks
- Salt and pepper
- 2 cloves garlic (chopped) (approximately 1/4 cup)
- 2 cups finely diced white onion
- Soak posole for 24 hours. Transfer to large soup pot.
- Cover with water and bring to a boil.
- Let simmer briskly for 1 hour.
- Season pork belly and pork shoulder generously with salt and pepper.
- After posole has cooked 1 hour, add pork shoulder, pork belly, onion, bay leaf, garlic, and cumin.
- Add enough water to cover by 2 inches, then return to a brisk simmer.
- While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and posole grains have softened and burst.
- Skim fat from surface of broth.
- Stir in 1-2 cups red chile sauce and simmer for 10 minutes.
- Taste and correct seasoning.
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