Chile Time

One of the classic dishes served in New Mexican cuisine is posole.  Good posole has been known to make restaurants, with some here in Las Cruces serving it by the gallon.  Anywho, here's a recipe if you're interested in making some yourself.

1 1/2 lbs. pork shoulder

1/2 onion stuck with 2 cloves

2 cloves garlic, peeled

5 peppercorns

1/2 teaspoon whole cumin seed

oregano, pinch

1 onion, chopped

2 cloves garlic, chopped

2 tablespoon oil

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

1/2 teaspoon cloves

1/2 teaspoon cayenne

4 cups canned white hominy, drained and rinsed

3 to 5 cups pork broth from cooking pork shoulder

1 cup Just Plain Green Chile
Salt to taste

 

Place the meat in a large saucepan and just cover with lightly salted water. Add the clove studded onion, 2 cloves peeled garlic, peppercorns, cumin seed, and oregano. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes. Remove meat and broth, reserving both.

Sauté the chopped onion and garlic in oil until translucent. Add the remaining spices, stir for a minute. Cut the reserved pork into 1 inch cubes and add to the pan. Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock), and Just Plain Green Chile. 

Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender. If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth. Degrease the stew, taste for salt, and serve in soup bowls. 
Justin Hawman