Recipe: Traditional Posole

Traditional Posole 2 pounds lean pork roast, cut into 1-inch cubes

2 14.

Oklahoman Published: December 16, 2009
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Traditional Posole
2 pounds lean pork roast, cut into 1-inch cubes

2 14.5-ounce cans posole (hominy), drained or 16 ounces dry posole


8 to 12 dried red chiles such as ancho, guajillo, chimayo or New Mexican

2 to 4 chiles de arbol (optional)

3 to 4 garlic cloves

½ white onion, finely chopped

2 cups pork stock (chicken or beef stock will do in a pinch)

2 cups chile-infused water (it’s part of the process)

Dash or two of Worcestershire sauce

1 teaspoon Mexican oregano

2 teaspoons salt

1 teaspoon fresh ground pepper

Garnishes: sliced radish, diced avocado, toasted pumpkin seeds, chopped cilantro, lime wedges, sour cream or Mexican table cream (which is a little sweeter)

→Drop chiles and garlic in 3 cups boiling water, lower the heat to medium and let simmer 10 to 15 minutes. It will start to smell a little like tea.

→Transfer chiles and garlic with ½ to 1 cup of the liquid in a food processor and blend until smooth, up to 5 minutes.



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