How Do You Cook Posole?
Posole is a seasonal holiday dish usually served during Christmas time in N.Mex. Properly made it can be one of the most enticing dishes or bowls prepared for your family that is certain to be a hit. We buy organic hominy, better known as “posole” in N.Mex., one 24 ounce can. Add two fourteen ounce cans of chicken broth or 3-4 cups of water, your preference. One pound of organic green chile which you will destem and peel and cut into striations, some people prefer “ristra” red, made into puree used generously.After you brown the cubed pork in a skillet put all the ingredients into a crock pot or Dutch oven and simmer all day or for fifteen minutes.Note: the canned version will be ready to eat in 15 minutes. While it simmers add a little oregano or what is better known as, ‘the menudo’ mix. The tastes will blend better if you let it all simmer all day. If you choose dry(two cups)of posole, you definitely must cook it all day. It depends on when you plan to serve it. Pick a nice, cold or
