(Dried Corn with Pork and Red Chiles)
Yield: 12 servings
1 pound dried posole
1 quart water, or more
2 pounds pork, steak or roast, cut into ½” cubes
1 tablespoon salt or to taste
2 garlic cloves, minced
pinch of Mexican oregano
1 tablespoon comino, or to taste
¼ cup caribe chile or to taste
1. Simmer the posole in unseasoned water until it becomes soft; it usually requires 1-1/2 to 2 hours.
2. Brown the pork in a frying pan until very browned. Deglaze the frying pan with 1 cup water.
3. Add pork to the posole. Add remaining ingredients and cook the stew for 2 hours, or more. Ideally, this dish should be started the morning before it is to be served, to allow the flavors to develop.
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