Blue Corn Posole

Name: Blue Corn Posole
Ingredients: 12 ounces, weight Dried Blue Corn Posole; 1 Tablespoon Coarse Salt; Pepper To Taste; 2 Tablespoons Extra Virgin Olive Oil; 1 pound Sirloin Steak, Cut Into 1-inch Pieces; 3 cloves Garlic, Minced; 1 whole Large, Fresh Cayenne Pepper, Minced (leave The Seeds In For More Heat!); 2 Tablespoons Mexican Oregano; 1/2 cups Fresh Cilantro, Chopped; 1/4 cups Fresh Lime Juice

10 ingredients

12 steps

Ingredients

12 ounces, weight Dried Blue Corn Posole
1 Tablespoon Coarse Salt
Pepper To Taste
2 Tablespoons Extra Virgin Olive Oil
1 pound Sirloin Steak, Cut Into 1-inch Pieces
3 cloves Garlic, Minced
1 whole Large, Fresh Cayenne Pepper, Minced (leave The Seeds In For More Heat!)
2 Tablespoons Mexican Oregano
1/2 cups Fresh Cilantro, Chopped
1/4 cups Fresh Lime Juice

Directions

1

Start by soaking the corn.
2

Throw them into a large bowl, cover with water and soak overnight.
3

The next day, midday, boil the posole in salted water for about 2 hours.
4

Sprinkle both sides with salt and pepper.
5

Heat the oil in a medium skillet over medium-high.
6

Add the cubed steak and sear on both sides for 1 minute each.
7

You just want to get a nice browning on the meat, not cook it all the way through.
8

Remove from heat.
9

Add the browned meat, garlic, cayenne and Mexican oregano to the pot.
10

Cover and simmer 1 more hour.
11

Stir it occasionally, to make sure the posole is softening.
12

Serve in bowls garnished with cilantro leaves and a spritz of lime.