I Smuggled Red Chile to Virginia for this Dish

Posole

Red Chile is the key ingredient in Posole.  The broth is red and the flavor is smokey and deep with a little heat, all thanks to the red chile. This is a New Mexico dish that is traditionally served at Christmas Eve to celebrate the years' blessings. This soup uses foods that native Pueblo Indians relied upon for their subsistence: corn, beans, and chile.  The whole recipe is gluten free.  If you are adding meat to this recipe, two options are available.  See below for the "*" details before you start.

Okay, so I didn't smuggle it, but I made sure that there was room in the suitcase for it.  Isn't it beautiful?

3-5 dried red chile

1 tsp cumin

1 tsp oregano

1 garlic clove, minced

1 onion, chopped

1 carrot, chopped

3 stalks of celery, chopped

1 large can of hominy, rinsed and drained

1 can of beans (pinto, kidney, etc)

32 oz of stock/broth (chicken or vegetable)

1 lb of cooked pork that is either cubed or shredded*

Extras:

Lemons, halved and quartered

Green onions, sliced

Cilantro leaves

Cabbage, thinly sliced

Radishes, thinly sliced

Plain yogurt

Remove seeds and stems from chile and tear into small pieces and place in a blender or small food processor.  Pulverize chile until it is a small coarse powder.  

Add 2 TBSP of canola oil to a 5 quart stock pot. Add onion, celery, carrot, and garlic. Sauté for 10-15 minutes until onions are soft.  Add red chile, cumin, and oregano and sauté for an additional few minutes. Add hominy, beans and broth. 

If you are making the vegetarian version, cook over medium heat for 30 minutes and serve.

* Meat options:  

• Diced uncooked, pork or chicken:  Add the diced meat prior to sautéing the onions and then continue with recipe.
• I prefer to slow cook a pork loin and shred the meat for the soup.  There are two ways to cook a pork loin and both require advanced planning.  
• Bake the pork according to these directions:  http://www.porkbeinspired.com/Resources/Images/2924.pdf 
• Slow cooker method:  Place a 2-3 lb whole loin in a slow cooker with 1/4 cup apple cider vinegar, 1/4 cup water, 1 tsp cumin, 1 tsp red pepper.  Cook in high for 4-5 hours.  Shred meat using two forks.