Posole

Name: Posole
Ingredients: 2 tablespoons bacon drippings or vegetable oil; 1 pound pork Boston butt, trimmed of fat and cut into 3/4-inch cubes; 2 large onions, chopped; 8 garlic cloves, minced; 2 cups dried posole, soaked for at least 4 hours or overnight and drained; 8 cups chicken stock, or more as needed; 1 tablespoon dried oregano, preferably Mexican; 2 teaspoons salt, plus more to taste; 2 bay leaves; 1 teaspoon dried thyme; 2 mild red chiles, preferably ancho or New Mexican; Lime wedges, sliced green onion tops, chopped fresh cilantro, and grated radish for garnish

12 ingredients

7 steps

Ingredients

2 tablespoons bacon drippings or vegetable oil
1 pound pork Boston butt, trimmed of fat and cut into 3/4-inch cubes
2 large onions, chopped
8 garlic cloves, minced
2 cups dried posole, soaked for at least 4 hours or overnight and drained
8 cups chicken stock, or more as needed
1 tablespoon dried oregano, preferably Mexican
2 teaspoons salt, plus more to taste
2 bay leaves
1 teaspoon dried thyme
2 mild red chiles, preferably ancho or New Mexican
Lime wedges, sliced green onion tops, chopped fresh cilantro, and grated radish for garnish

Directions

1

Warm the bacon drippings in a large, heavy saucepan or stockpot over medium heat.
2

Add the pork, onions, and garlic and saute until the meat is lightly browned, about 10 minutes.
3

Add the posole, stock, oregano, salt, bay leaves, and thyme and bring the mixture to a boil.
4

Reduce the heat to medium-low and simmer, uncovered, for 1 hour.
5

Add the chiles and continue simmering for another 1 to 1 1/2 hours, or until the corn is puffed and tender but still a little chewy.
6

Add more stock if necessary to keep the mixture rather soupy.
7

Keep the posole warm for up to 1 hour, and serve ladled into bowls garnished with limes, green onions, cilantro, and radish.