Every year as long as I can remember, we ate Posole for New Years. It’s a Southwestern New Year’s staple. I’ve been sick so it had to wait until today.
I am not a pig eater. There are only 2 items I eat with pork though, and those items MUST have pork (funny how that works, huh?): Posole and Tamales.
A note on the Posole: If you live in the Southwest, you can find it easily. Out east I have to settle for the canned version. It takes less time to make this way, but there’s something to be said for the real stuff! I always forget to have it shipped and end up using the can
Mom’s Perfect Posole with New Mexico Red Chile
For Red chile:
Chile pods: place on a cookie sheet; broil for 30-40 seconds, take out seeds and stems.
Put in a blender with 1 Tbsp minced garlic and 1 Tbsp salt. Turn on blender add water to pancake consistency.
Make a roux: 1 Tbsp butter, 1 Tbsp flour, 1 Tbsp water. Add to paste
Posole (real- must be soaked overnight; LARGE can- open, rinse and add to pot)
Pork chops (I like boneless, but the marrow in the bone gives more pork flavor), I cube 7 or 8 small ones
1 onion, sliced thin
Seasoning: garlic powder, onion powder, oregano ( I use Mexican oregano, it’s smokier), salt, cumin, and of course Adobo seasoning
Brown the pork in a small amount of oil. Add seasoning and onions. Dredge in 2 Tsbp flour. Add rinsed/soaked posole and water to cover. Add red chile in portions; you can always add more later….you can’t subtract it (My dudes can’t handle much heat in food. I add more to my own portions). The seasonings are to taste as well. I add small bits at a time. Bring to a boil and simmer (soaked posole 5-6 hrs; canned, only 2). We eat it with tortillas.