MEXICAN PORK POSOLE
What is Posole? At holiday time, people throughout the world honor traditions, and New Mexico is no exception. One tradition is to serve posole on Christmas Eve. Pronounced: po-SO-lay, also spelled posoli. Posole is a spicy corn stew known as the ceremonial dish for celebrating life's blessings. Some people make posole with chicken rather than pork. While posole in Southern New Mexico is always made with red chile, it is not uncommon to find Northern New Mexico posole made with green chile. I am happy to share this recipe with my justapinch.com friends.
Photo is my own. Original recipe by Dale R.
- cans of hominy, one white, one yellow (16 ounces each)
- 1 1/2
- pounds pork butt roast, fat trimmed and discarded
- tablespoons gebhardt's chili powder
- 8 ounce can chopped green chilis
- onion, chopped
- cloves of garlic, chopped fine
- optional: all purpose flour
- garnishes of cabbage, radishes, onion, avocado and fresh cilantro
How to Make MEXICAN PORK POSOLE
- 3Garnishes. Fine sliced cabbage, very thin, almost like shredded. Sliced onions and radishes. Put some lime wedges on the side of the platter. Put some salt and vinegar on the cabbage mixture and toss (no oil!) Add avocado and a palmful of chopped cilantro just before serving. Great served with Spanish Cornbread on this site.
- 4HOW TO SERVE POSOLE:
If you are acquainted with posole, you can skip this part; however, for those that have not sampled this delicious dish, this part is for you. Ladle up some posole in a shallow bowl. With the tongs, pick up about a cup of the chopped cabbage mixture and about 3 avocado slices and place it directly on the soup. No, that isn't a typo, put the cabbage mixture in the soup! It is absolutely delicious served that way. It gives the soup that special something that you won't want to miss. It can be served with warm tortillas, but my Spanish Cornbread is so good with this dish, that I highly recommend it. Enjoy!