This makes a BIG pot. This recipe uses a pressure cooker and assumes you know how to use a pressure cooker safely. See Variations below for notes about how to do it without a pressure cooker.
- 3 small to medium onions, chopped chopped
- 8 cloves garlic, minced finely chopped
- 2-1/2 to 3 cups Bueno uncooked frozen posole (hominy kernels; can used dried hominy)
- 1-1/2 quarts broth (or broth and water)
- 1 tsp ground cumin
- 1 to 2 cups red chile sauce (I like to use Bueno frozen red sauce. Use more or less according to taste)
- 1/2 tsp. salt (don't add salt if your broth is already salty)
- 1 to 1-1/2 pound raw boned pork, cut into bite-sized pieces (we use pork shoulder/butt)
- sour cream optional
- grated cheese optional
- lime wedges optional
- cilantro optional
- Saute the onions and garlic in some of the oil.
- Put into pressure cooker: hominy, broth, chile sauce, onion/garlic mixture, pork, cumin, salt.
- Stir in a tablespoon or two of oil. (Keeps things from spattering inside the cooker.)
- Cook under pressure for about 100 minutes. Release pressure. When the pressure has gone down, check to be sure hominy is done. It should be fully "bloomed" and tender but still a little chewy. Pressure cook a little longer if necessary.
- Serve with any or all of the following: sour cream, grated cheese, fresh lime wedges, cilantro.
Variations and Notes:
- Feel free to adjust all ingredient quantities to taste.
- Can used plain canned hominy instead of cooking your own. In that case won't need a pressure cooker. Probably cook pork separately then boil everything together for a bit. (We haven't tried this so try at your own risk.)
- We used chicken broth because that is what we had.
- If you don't want to use a pressure cooker, see Casa Chimayo's Posole for how to cook the hominy without a pressure cooker.
- We have been using Bueno Frozen Red Chile or Santa Fe Ole Red Chile Sauce. Probably any kind of traditional New Mexico red chile sauce will do.
- If your sauce is mild, add a little chile powder if you'd like it to be spicier.
- You can make your own chile sauce as described in the above Casa Chimayo recipe.