8 ounces dry posole
1 ½ pounds thick-cut pork chops, fat removed, cubed, bones reserved
2 tablespoons vegetable oil (if needed)
1 medium onion, chopped
2 cloves garlic, minced
1 quart pork or chicken broth
1 teaspoon dried oregano, Mexican preferred
3 cups Chile Colorado Sauce (recipe above)
Salt to taste
Put the posole in a large pot and cover with water so that there is a couple inches of water above the posole. Soak the posole overnight.
Bring the pot with the posole to a boil, add the pork bones, and reduce the heat. Simmer for 30 to 45 minutes. Add 3 cups of the broth to the pot.
In a heavy skillet, brown the pork, adding a little oil if necessary. Add the pork and the bones to the posole. Saute the onions and garlic in the same pan until they start to brown, remove and add to the posole. Pour the remainder of the broth into the skillet, raise the heat, deglaze the pan and add to the posole. Season with the oregano and salt to taste.
Add some of the chile sauce to the posole and simmer until the corn starts to "pop" and the meat is very tender, to the point of falling apart.
Remove the bones and serve in bowls accompanied by warm flour tortillas and the remaining chile sauce on the side.
Servings |
4 to 6 |
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