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Categories:Viewed: 30 - Published at: 3 years ago
Ingredients
- 2 tablespoons bacon drippings or vegetable oil
- 1 pound pork Boston butt, trimmed of fat and cut into 3/4-inch cubes
- 2 large onions, chopped
- 8 garlic cloves, minced
- 2 cups dried posole, soaked for at least 4 hours or overnight and drained
- 8 cups chicken stock, or more as needed
- 1 tablespoon dried oregano, preferably Mexican
- 2 teaspoons salt, plus more to taste
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 mild red chiles, preferably ancho or New Mexican
- Lime wedges, sliced green onion tops, chopped fresh cilantro, and grated radish for garnish
Method
- Warm the bacon drippings in a large, heavy saucepan or stockpot over medium heat.
- Add the pork, onions, and garlic and saute until the meat is lightly browned, about 10 minutes.
- Add the posole, stock, oregano, salt, bay leaves, and thyme and bring the mixture to a boil.
- Reduce the heat to medium-low and simmer, uncovered, for 1 hour.
- Add the chiles and continue simmering for another 1 to 1 1/2 hours, or until the corn is puffed and tender but still a little chewy.
- Add more stock if necessary to keep the mixture rather soupy.
- Keep the posole warm for up to 1 hour, and serve ladled into bowls garnished with limes, green onions, cilantro, and radish.
