(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.

If you'd like more delicious recipes and wine pairings, join my newsletter.

Visit 's wine and food blog www.janebutel.com.

If you liked this recipe, you may also like these sauces, spices, herbs and wine recipe pairings:

Return to recipe homepage.