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POSOLE MI CASA
  • 1 lb posole, washed well
  • 6 cups cold water
  • 5 medium onions, coarsely chopped
  • 4 large garlic cloves, peeled and crushed
  • 4 Tbsp cooking oil
  • 3 lbs cooked pork shoulder, cut in 3/4" cubes
  • 1 tsp crumbled leaf oregano
  • 1/2 tsp thyme
  • 2 tsps salt (more or less, to taste)
  • 1/4 tsp black pepper
  • 1 2/3 cups chicken broth
  • 10 oz can of whole green chiles, drained and cut into long strips
  • 2 jalapeƱo peppers, minced
    1. Place the posole and water in a large, heavy pot; bring to a simmer, cover and cook slowly until the kernels burst and are almost tender (about 3 1/2 hours).

    2. When the posole is almost done, lightly brown onions and garlic in in a skillet in 2 Tablespoons of cooking oil; drain on paper towels. Add another 2 Tablespoons of cooking oil to the skillet and brown the pork cubes, a few at a time. Drain on paper towels.

    3. Add onion, garlic, pork and all remaining ingredients to the posole. Mix well and simmer covered for 3 more hours. Taste for salt and adjust as needed.

    4. Serve in large soup plates and pass a rich red chile sauce for topping, if desired. Serve with warm tortillas.

     
     

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