Posole Stew

Name: Posole Stew
Ingredients: 3 thick slices slab bacon; 3/4 pound pork shoulder or neck, cut into 1-inch cubes; 3/4 pound lamb shoulder or neck, cut into 1-inch cubes; Salt and freshly milled pepper; 2 medium onions, chopped; 4 cloves garlic, minced; 3 to 4 quarts chicken stock, as needed; 2 pounds dried posole; 10 fresh green chile peppers-seeded, deveined, and chopped; 2 teaspoons chopped fresh oregano; 2 pinches saffron threads; 3/4 pound linguica sausage; 3/4 pound chorizo or Italian sweet sausage; 1 tablespoon chopped fresh cilantro or parsley

14 ingredients

16 steps

Ingredients

3 thick slices slab bacon
3/4 pound pork shoulder or neck, cut into 1-inch cubes
3/4 pound lamb shoulder or neck, cut into 1-inch cubes
Salt and freshly milled pepper
2 medium onions, chopped
4 cloves garlic, minced
3 to 4 quarts chicken stock, as needed
2 pounds dried posole
10 fresh green chile peppers-seeded, deveined, and chopped
2 teaspoons chopped fresh oregano
2 pinches saffron threads
3/4 pound linguica sausage
3/4 pound chorizo or Italian sweet sausage
1 tablespoon chopped fresh cilantro or parsley

Directions

1

In a heavy skillet, render the bacon.
2

Drain on paper towels when crisp.
3

Season the pork and lamb with salt and pepper.
4

Brown the meat in the bacon fat over moderately high heat, cover and refrigerate.
5

Add the onions and garlic to the bacon fat and saute until translucent, set aside.
6

Add 1/2 cup of the chicken stock to the skillet and deglaze the pan, scraping up the brown bits that cling to the bottom.
7

Pour the liquid into a large kettle.
8

Add about 3 quarts of the chicken stock, the posole, green chiles, oregano, saffron, and 1 teaspoon salt.
9

Bring to a boil, reduce the heat, and simmer for 2 hours, stirring from time to time and adding more chicken stock or water as needed.
10

Add the pork and lamb, and continue to cook for 1 to 1 1/2 hours, until the posole is tender.
11

Twenty minutes before the posole is ready to serve, prepare the sausages.
12

Poach the linguica in a pot of simmering water for 15 minutes.
13

In a medium skillet filled with 1/4-inch of water, cook the chorizo over moderately high heat until the water evaporates and the sausages brown.
14

Place the posole in a heated crock or bowl.
15

Arrange the sausages in the posole.
16

Dust with the chopped cilantro or parsley and serve.