Posole – or hominy – is made by removing the outer layer of corn kernels and then drying them. The posole is then soaked and cooked (traditionally with cubed pork) until tender and the kernels have “bloomed”.
White Corn Posole Recipe:
24 oz. Los Chileros Blue Corn or White Corn Posole
2 lbs. cubed beef or pork steaks
3 cloves garlic, minced
6 - 8 red New Mexican Chile pods
1/2 teaspoon Los Chileros Mexican Oregano
1 teaspoon salt or more to taste
2 quarts water
Soak posole overnight, then rinse well. Boil posole in salted water for approximately two hours, add meat, chile pods, oregano and garlic.
Cover and simmer for another hour or until posole is tender. Stirring occasionally. Maintain water level.
Los Chileros has been providing authentic delicious New Mexican and Southwest Dishes since 1981. Posole is a thick soup that is hearty enough to serve as a main course. Cook with beef, pork or chicken for a traditional Southwestern meal. A new twist to a traditional dish. Posole is usually always one of the dishes served for New Years and other winter holidays, but the Blue Corn Posole makes it different with a slightly nuttier taste. Typically served with a myriad of garnishes so each person can customize their bowl of Posole. The bag is 12 ounces.
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