'Here is the classic version of posole as prepared in northern New Mexico. Serving the chile caribe as a side dish instead of mixing it with the posole allows guests to adjust the heat to their own taste. '
polsole corn, pork lion, garlic, onion, water
Posole with Chile Caribe.
Photo by Norman Johnson
Posole is corn that has been treated with lime to remove the outer shell of the kernel. In the South, it’s called hominy corn. Here is the classic version of Southwestern posole as prepared in northern New Mexico.
2 dried red New Mexican chiles, stems and seeds removed (Chimayó preferred)
8 ounces frozen posole corn or dry posole corn that has been soaked in water overnight
1 teaspoon garlic powder
1 medium onion, chopped
6 cups water
1 pound pork loin, cut in ½-inch cubes
Combine all the ingredients in a large pot except the pork and boil at medium heat for about 3 hours or until the posole is tender, adding more water if necessary.
Add the pork and continue cooking for ½ hour, or until the pork is tender but not falling apart. The result should resemble a soup more than a stew.
The Chile Caribe:
In a large pot, boil the chile pods in two quarts of water for 15 minutes. Remove the pods, combine with the garlic powder, and puree in a blender. Transfer to a serving bowl and allow to cool.
Note: For really hot chile caribe, add dried red chile piquins, cayenne chiles, or chiles de arbol to the New Mexican pods.
The posole should be served in soup bowls accompanied by warm flour tortillas. Three bowls of garnishes should be provided: the chile caribe, freshly minced cilantro, and freshly chopped onion. Each guest can then adjust the pungency of the posole according to individual taste.
Yield : 4 servings
Heat Scale: Medium, but varies according to the amount of chile caribe added.