In New Mexico, there are certain things that occur each year. Every August through September New Mexicans all over the globe celebrate chile season. Soon after, the weather starts to cool odd dramatically, sending most New Mexicans into hibernation mode, which means you’ll be eating a lot of posole and green chile stew.
If you like to cook, then you know that low and slow is the way to do it. Especially when it comes to posole. Here’s a recipe that you can’t go wrong using. In fact, you’ll love it.
- 12 oz. Dried Posolé
- 2 Medium Sized Onions (Chopped into 3/8″ squares)
- 2 Large Potatoes* (Optional) (Chopped into 3/4″ squares)
- 1/4 cup Minced Garlic
- 1 Tbsp Cumin
- 1 Tbsp Dried Oregano
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 red chile recipe* (optional)
- 2 lbs pork tenderloin (cubed)
- 1 tbsp Salt*
- 1 tbsp Pepper*
- 6-8 cups water
To start, you’ll need to soak your posole kernels for 4-8 hours to soften them up. We’re going to use a large Crock Pot™, (ours has a 4, 6, 8, and 10 hour setting. For this particular posole, we’re going to use the 10 hour setting. After the posole kernels have been soaked add them to the crockpot. Add the rest of the ingredients and let cook for 10 hours on LOW. Enjoy! If you like red chile in your posole, you’ll want to have this ready as well. Start cooking the red chile an hour or two before the posole is complete.