Posole
Ingredients
- 24 oz. posole
- 2 lbs. Sunnyside Market’s hickory smoked cubed pork
- 1 cup diced onion
- 4 cloves of garlic, diced
- ½ gallon water
- 2 oz. Los Chileros Posole Spice Blend (found @ Nature’s Oasis)
Directions
Soak posole overnight; then drain and rinse well. Place posole in large pan or crock-pot with water and boil for 1 hour. Drain. Add Posole Spice Blend and pork to pan. Add enough water to cover, and bring to a boil. Lower heat and cook for approximately 3 hours or until posole has “popped” and is tender, maintaining water level to desired consistency, and stirring occasionally.
History
Posole is a traditional pre-Columbian soup or stew from Mexico. It is made from corn, with meat, usually pork, chicken, turkey, pork rinds, chili pepper, and other seasonings and garnish. Vegetarian and Vegan versions also exist. After colonization by the Spaniards, the ingredients of posole changed, but the staple, corn, remained. It is a typical dish in various states such as Michoacán, Guerrero, Jalisco, Morelos, México and Distrito Federal. In many places it is considered a delicacy and is not an everyday food.
