Step 1 -- Soak dried New Mexico posole. I frequently use a mixture of blue corn and white corn posole. The dried posole can be found at many farmers markets in New Mexico as well as on line. There is also a frozen Bueno product sold in New Mexico. I use 2 lbs of dried posole soaked over night.
Step 2 - Make chicken stock. I make homemade chicken stock because of the ease. 1 whole chicken, one onion split, 2 celery stalks, salt and a bay leaf. Simmer for 2 1/2 hours and then strain.
Step 3 -- Boil Posole. Cover posole with at least 3 inches of water and boil for 1 to 2 hours until it starts popping open. Add stock to the extent the water level drops too low.
Step 4 -- Pork, Onions and Garlic -- While posole is boiling, cube 4 pork tenderloins. Brown the pork cubes in oil and set aside. Saute 1 whole diced onion and 4 garlic cloves that have been minced until they start to turn color and set aside.
Step 5 -- Make Chile Sauce -- Roast 2 cookie trays full of New Mexico red chiles in a 400 degree oven for 1 minute 30 seconds to 2 minutes -- until fragrant. If you were fortunate to buy Bueno dried red chiles, they are already roasted so you can skip this step. Most New Mexico dried red chiles (which I have found are widely available) are not roasted and this step is crucial. Take the chiles out of the oven and in the sink, pull the stem off and wash each chile and place in a blender. I try to keep the seeds as I like it hot. It is up to you. Fill the blender with the cleaned chiles, packing somewhat tightly. Add 1 tbs salt, 2 tbs blue corn meal, 2 garlic cloves, 1 tbs corriander seed and a slight pinch of mexican oregano. Fill the blender with hot water and let sit for 5 minutes. Then pure until a smooth sauce is formed.
Step 6 -- Make Posole -- Once the posole has opened up, add 8 cups chicken stock. and bring to a boil. Add pork, onions and garlic and return to a boil. Add red chile sauce and thin with additional stock if necessary. Simmer for 1 hour 30 minutes more. Add salt to taste.
Serve with tortillas and margaritas.
I hope this helps and I can answer any questions on this dish. Hopefully there are some other New Mexico food fans out there.
Edited by bobag87, 13 April 2009 - 10:43 PM.