August 4, 2012

This is from Cindy R in Cody.


  • Soak 4 Cups dry posole over-nite in cold water, drain.
  • Cover with water, cook slowly, until soft about 4 hours. (continue to add water just to keep covered.) Add some chicken broth.
  • Cut sirloin pork roast into bite size pieces. Brown pork in oiled fry pan, then add 5 tsp/minced cloves of garlic. then add to posole.
  • Add spices: 1/8 cup kosher salt & pepper, garlic, 1 tsp Mexican oregano.
  • Continue to cook over low heat until posole is softened and until liquid cooks down (don’t drain). Add chili sauce to posole

Chili pepper sauce – prepare in separate pot.

  • Use dry mild chili pods ( 6 oz). Break off top & remove seeds, rinse peppers.
  • Steam in pot until pliable.
  • Add 3 peeled whole (canned) tomatillos. Puree in Cuisinart or blender (add some liquid if needed).
  • Use sauce pan, add pureed chilies and add chicken broth slow cook until consistency of marinara sauce.
  • Add spices: 1 tsp cumin, Mexican oregano, 1 tsp garlic powder, salt & pepper, 5 sprigs cilantro, finely chopped onion. Continue to cook over low heat. Add more chicken broth if needed.
  • Freeze extra chili sauce not used in posole.


Chile Colorado Pozole rojo (pork & hominy stew) The Week 2012

Prepare PORK

  • 2.5 – 3 LB pork roast or loin, brown in skillet, then add
  • 3 Cups water.
  • Slow cook 8 hours, Save broth, shred pork when done.

Prepare BROTH (need large 16 quart pot). Use BLENDER to mix ingredients, then add to large pot.

  • 64 ounces (8 cups) chicken broth plus broth left over from the pork
  • 4 tsp dried Mexican oregano
  • 4 TB red wine vinegar
  • 4 cloves garlic
  • 1 onion quartered
  • 4 TB all purpose flour
  • 2 TB sea salt


  • 8 oz dried California or New Mexico red chiles (remove stems, seeds and rinse well). Cover with water in a pot, bring to a boil, cover and simmer 20 minutes, turning chiles once. Drain & cool, discard water.

Divide cooled chiles & ingredients below in half, use blender until smooth and strain to remove skins.

  • 6 cups water
  • 6 TB flour
  • 4 cloves garlic
  • 1 TB salt

Assemble soup:

  • Shredded pork
  • 6 Cups red chile sauce
  • Four 29 ounce cans hominy drained
  • 7 cups water
  • All of the BROTH prepared above… Partially cover, bring to a boil, lower heat and simmer 45 min. Salt to taste, add more red sauce to taste.

GARNISHES, optional – top each bowl with lime wedges, chopped onion, cilantro, crushed dried red chile, dried Mexican oregano.


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