Add posole to water (rinse it first) and boil until it pops. Add meat and cook until tender.
Add spices and enchilada sauce. Simmer.
dd canned hominy.
When posole is done, add salt to
erve as a side with mexican dishes, or use in dips
awspiceBar's Ground Chiles and Posole Spices in thirds until fragrant
rozen and use for any Mexican/Southwestern recipe whic calls for red
he gaujillo chile use another New Mexican.
Preheat broiler with rack
In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.
Add garlic and cook another 2 minutes.
Stir flour in with onions and garlic so that it thickens.
Add chopped chilies, beef broth and salt and mix well.
Bring to a boil and simmer 10 to 15 minutes to allow mixture to reduce.
The sauce should be thick enough to bind chilies and onions together.
Sauce can be refrigerated for three days, or frozen.
Place potatoes in boiling water to cover and cook for 20 to 25 minutes over medium heat, until tender.
Drain and discard water. Put roasted, peeled chilies and garlic in food processor for 15 to 20 seconds, until minced.
Add potatoes, milk, paprika, salt and cayenne pepper.
Process until smooth.
Sprinkle with chives or parsley.
Serves 4.
dd to pan.
Add posole, salt and pepper. Stir.
owder, 1 teaspoons cumin powder, Mexican oregano, dried parsley, 1/2
Soak posole for 4-8 hours. Drain water.
Combine ingredients in slow cooker.
Cover. Cook on HIGH 3 hours; then turn to LOW for 2 hours.
Serve with Enchiladas, Black Beans, Spanish Rice, and Chopped Lettuce with Black Olives and Tomatoes.
VARIATION: Dry posole can be found in the Mexican food department of the grocery store. If you cannot find dry posole, you can use canned hominy and skip to Step 2.
hiles, jalapeno peppers, oregano, cumin, New Mexico chile powder, cloves, salt
ngredients.
If using canned posole, wait until the last 2
edges.
Ingredient Info.
New Mexico chiles are sold at
about 4 cups) or until posole is the right consistency according
Reserve liquid.
Wash the posole very carefully until the water
lightly thickened. Stir in the posole and lime zest (but not
Combine all ingredients in a large pan.
Bring to a boil over medium heat.
Reduce heat and simmer on low, covered, for 20-25 minutes. (Add water or chicken stock, if necessary).
May garnish with cilantro, if desired.
For Vegetarian omit the Chicken and the Pork.
GET all ingredients needed for recipe and place in work station
Soak posole overnight in water.
Rinse soaked posole with fresh water, set aside.
Put tomatoes and chiles in a large pot. Dissolve bouillon in 2 cups hot water, add to pot.
Put posole and rest of ingredients in pot.
Cook over medium heat for 2 to 2 1/2 hours.
Stew is ready when posole in tender.
A can of cooked hominy can be substituted for the posole to make this dish much quicker.
Do not drain the hominy.