New Mexico Red Chile Posole

Savory New Mexican stew served on Saint’s Day and can be enjoyed for dinner or as a side dish.

Prep Time: 5 min

Cooking Time: 90 min

Servs: 4 Servings

Ingredients

• 1 jar of Los Roast New Mexico Traditional Red Chile Sauce

• 1 to 1½ pounds pork butt cut in cubes

• Water

• 2 pounds of frozen or one pound of dried posole

• 2 medium onions, chopped

• 6-10 garlic cloves, smashed

• Teaspoon of salt or more to taste

Instructions

1. If using frozen posole, combine our Red Chile Sauce with pork in a Dutch oven or large pot

   ( If using dried posole, add it to the chile and pork and 6 quarts of water.)

2. Simmer together for an hour with 4 quarts of water

3. Then for another 30 minutes.

4. Add the posole and cook an additional 30 minutes.

5. Stir in onions, garlic, and salt.

6. Simmer on low heat until the posole is soft.

7. Expect another 30 minutes at least or an hour more if dried.

8. Do not be surprised if it takes a longer;

9. Ladle it into bowls and enjoy or drain it with a slotted spoon and serve as a side with enchiladas, a burrito, chile relleno or your favorite dish.