Ingredients
- 1 lb pork roast, whole
- 5 cups rich chicken broth
- 2 cups dried Posole kernels
- 1/2 - 2/3 cup new mexico red chile powder
- 1 teaspoon dried oregano
- 1/4 cup fresh cilantro, chopped
- 2 -3 cups warm water or 2 -3 cups additional chicken stock
- Salt and pepper to taste
Preparation
Step 1
*Posole tip:
Put your dry Posole in a pot of water, add a whole lime's worth of juice and soak for a full day. This way your Posole will "pop" sooner.
1. Rub half of the red chile powder into the roast, then season with salt and pepper. Add chicken broth and spices.
2. Heat on low for 6-8 hours, until posole has popped and is tender. If you have soaked your posole first, you may only need to cook for 4-6 hours.
3. During the last few hours of cooking, it may be necessary to add the warm water or additional chicken stock; the dried posole will absorb the stock as it cooks.
4. In the pot, gently pull the pork roast apart into smaller pieces; it should shred at this point.
5. Salt the stew to taste, garnish with additional cilantro if desired and serve.