(serves 6-8)
For posole corn:
1 – 12 ounce package of white corn posole
1 T salt
Water
Allow posole corn to soak overnight in a bowl of water. The next day, drain water off and place corn in a large pot. Add salt and cover with water by at least 2 inches. Cover pot and bring to a boil. Continue to boil for 2- 2 1/2 hours adding additional water to maintain the coverage by 2 inches or so. The final texture will be “toothy” but tender. Drain. Reserve cooking liquid.
For chile puree:
1/3 C vegetable oil
5 Ancho Chiles (stems removed, seeded and torn into smaller pieces)
7-8 Chile Arbol (stems removed, seeded and broken into smaller pieces)
1 yellow onion, diced
6-8 garlic cloves, thinly sliced
4 corn tortillas (each cut into six pieces)
1 T cumin
1 T dried oregano
1 box of chicken stock
In a preheated skillet, add oil. Once shimmering, add remaining ingredients and sauté until chiles, onion and garlic have softened. Moderate your heat to prevent burning on the bottom of the skillet. Enjoy this process! The fragrance is heavenly. Once softened, allow cooling. Slowly, puree mixture in a blender using chicken stock. Adding stock slowly forces a “grinding” of the ingredients. The puree will look like mole. A very silky texture is what you’re looking for.
For pork:
2 pounds pork tenderloin, trimmed and cut into chunks
1/4 C vegetable oil
Salt and pepper
In a preheated Dutch oven, add oil. In batches, brown pork pieces seasoning with salt and pepper. Set aside.
Final cooking:
1 carton chicken stock
2 t salt
Several ladles of posole cooking liquid
Combine posole corn, chile puree, browned pork, chicken stock salt and posole liquid into the Dutch oven. Mix well, cover and place into a preheated 275 degree oven for 2 – 2 1/2 hours. Remove and allow cooling for about 20 minutes, uncovered.
Ladle into bowls and top with traditional garnishes.
Traditional garnishes:
Pass these garnishes at your table. They all add a distinctive punch. Don’t forget the squeeze of lime.
Thinly shredded green cabbage
Radishes, small dice
White onion, small dice
Cilantro
Dried oregano
Lime wedges
Crispy tortilla wedges
The combination of the deeply rich, flavorful broth with the raw garnishes is so delicious. This can be made three days out. It also freezes well for later use. It’s a journey but SOOOO worth the effort. There are times when you need a quick meal on the table and there are times when a process is just as rewarding as the meal itself. This recipe represents the latter. Tightly focus on each step and you will be rewarded with a heart-warming bowl of goodness.
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