RED CHILE POSOLE

November 29, 2016

With Christmas just around the corner, here in New Mexico we have Posole on our minds. If you have never had red chile posole, you are in for a delicious treat.

Assemble

• 1 Cup Posole 
• 1 Tablespoon Vegetable Oil
• ½ Yellow Onion – small dice 
• 3 Fresh Garlic Cloves – minced 
• 1 Pound Pork – cut into 1 inch cubes 
• 32 OZ. Chicken Stock 
• 1 Cup Green Chile – peeled, seeded, and chopped 
• 8 OZ. Gilly Loco Red Chile Sauce 
• 2 teaspoons granulated garlic 
• 1½ Tablespoons Mexican Oregano Leaves – hand crushed 
• Salt and Pepper to taste

Instruction:

1. Place posole in a medium sauce pot and add water until posole is completely covered by 2-3 inches of water. Let soak overnight.
2. Bring water with posole to a simmer and cook until kernels become tender. About 1½ hours. Drain water and rinse posole.
3. In a large sauté pan heat oil. Add onion and cook for a couple minutes, add garlic and cook for about another minute. Add pork and brown on all sides.
4. Put posole and pork mixture back into sauce pot along with all other ingredients. Bring to a boil then reduce heat and simmer for 1½-2 hours.

Chef Notes:

*instead of pork you can use chicken or half and half.
*Garnish: Tortilla strips, cilantro and a dollop of sour cream if desired.
Serves 4 to 6

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