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Posole

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.
Course Main Course, Soup/Stew
Keyword Mile-High, WW
Servings 8

Ingredients

  • 3 small to medium onions, chopped chopped
  • 8 cloves garlic, minced finely chopped
  • oil
  • 2-1/2 to 3 cups Bueno uncooked frozen posole (hominy kernels; can use 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)

Instructions

  • Heat oil in bottom of pressure cooker.
  • Add the onions and garlic and saute for a few minutes.
  • Add into pressure cooker: hominy, broth, chile sauce, onion/garlic mixture, pork, cumin, salt.
  • 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 you 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.