New Mexico Posole Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Frozen posole,
2 quart: Water,
3 lbs: Pork, cut in bite sized pieces
10: Roasted peeled and seeded green chiles, chopped
1 medium: Onion, chopped
1 centiliter: Garlic, chopped
16 ounce: Stewed tomatoes,canned, add more if you want the chile less hot-depends on the chiles
Directions:
Boil posole about 2 hours, until it pops. (You also may use dry
posole which will require longer cooking). Add pork, onions and
garlic. Booil until the meat is cooked, about 1 hour, on medium heat.
Add chiles and tomatoes, and season with salt to taste. The tomatoes
"cut" the hotness of the chiles, and give it a tangy flavor.
Chicken also makes a good posole and is often used in place of pork.
WALT New Mexico Magazine Jan-93
Source from luhu.jp
posole which will require longer cooking). Add pork, onions and
garlic. Booil until the meat is cooked, about 1 hour, on medium heat.
Add chiles and tomatoes, and season with salt to taste. The tomatoes
"cut" the hotness of the chiles, and give it a tangy flavor.
Chicken also makes a good posole and is often used in place of pork.
WALT New Mexico Magazine Jan-93
Source from luhu.jp