2-12oz Packages of Los Chileros dried posole.
Posole (Pozole, Uncooked Hominy) Posole RECIPE (poh-SO-lee) Posole or Pozole is a spicy corn stew traditionally made with pork. New Mexicos have been enjoying Posole for centuries. Recipe adapted from NewMexico.org
6 dried New Mexican red chile pods, stemmed and seeded
1 to 1½ pounds pork shoulder or loin, trimmed of surface fat and cut in bite-sized cubes, or 1 or 2 pigs’ feet
2 pounds frozen posole or 1 pound dried posole
2 medium onions, chopped
6 to 10 garlic cloves, minced
1 tablespoon plus 1 teaspoon salt, or more to taste
If you will be using frozen posole, first combine the chile pods with the pork in a Dutch oven or large pot, and simmer together in 4 quarts of water for about 30 minutes. Then add the frozen posole and cook about 30 minutes more.
If your posole is dried, add it with the chile, pork, and 6 quarts of water and simmer together for about 1 hour.
Stir in the onions, garlic, and salt and continue to simmer over a low fire until the posole is soft. Expect the remaining cooking to take another 30 minutes for frozen posole and at least 1 more hour if dried. Do not be surprised if it takes a bit longer.
Serve hot in bowls with some of the liquid, or drain it with a slotted spoon and serve it on the side with other plated foods