Posole is a traditional New Mexican Style dish – but often times it is not quite made in the traditional way.
With our New Mexico Posole – and Delicious Red Chile Sauce, this becomes a delicious and traditional Red Chile Posole Dish.
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.
Ingredients
- 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
Directions
- 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.
Before you make this recipe, make sure to pick up the essential ingredients on our website.
P.S. Click Here to Download the Printable Version of the Recipe.
