POSOLE STEW

POSOLE STEW image

Yield 8-10

Number Of Ingredients 16

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1 & 1/2 lbs. boneless country-style ribs, cut into 1" pieces
12 c. low-salt chicken broth
12 c. water, divided
1 lb. dried posole
2 T butter
1 lg onion, chopped
2 carrots, chopped
4 lg plum tomatoes, chopped
4 oz. green beans, cut
1 dried NM chile stemmed, halved, seeded, thickly sliced
2 lg garlic cloves, chopped
1 & 1/2 t. ground cumin
1 c. fresh cilantro
3 Anaheim chiles, roasted, seeded, chopped, and mixed with 3 minced garlic cloves
hot pepper sauce
warm corn tortillas

Steps:

Place pork in lg pot. Add 12 c broth and 8 c water and bring to boil. Boil 1 min, skimming surface with slotted spoon to remove foam. Add posole and bring to boil. Reduce heat to med-low. Partially cover and simmer until posole is tender, skimming surface occasionally, about 4 hrs. (can be prepared 1 day ahead. Cool slightly. Refrigerate pork and posole in cooking liquid, uncovered, until cold; cover and refrigerate.) Melt butter in heavy large skillet over med-high heat. Add onion, carrots, tomatoes and green beans; saute 5 min. Mix onion mixture, New Mexico chile, 2 garlic cloves, and cumin into posole. Boil until posole is very tender,adding more water cupfuls as needed to cover posole, about 1 hour. Mix in cilantro. Season to taste with s and p. Ladle posole into bowls. Serve with roasted chile-garlic mixture and hot sauce.