- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 3 Times
Can be made ahead of time.
Native Americans taught early Spanish settlers their technique for drying and preserving corn as posole or pozole, and the Europeans in turn added the pork, making the hearty stew that became a mainstay of the subsistence diet in the borderlands. The dish is simple, but be sure to allow plenty of time for the soaking and the cooking.
Warm the bacon drippings in a large, heavy saucepan or stockpot over medium heat. Add the pork, onions, and garlic and sauté until the meat is lightly browned, about 10 minutes. Add the posole, stock, oregano, salt, bay leaves, and thyme and bring the mixture to a boil. Reduce the heat to medium-low and simmer, uncovered, for 1 hour. Add the chiles and continue simmering for another 1 to 1½ hours, or until the corn is puffed and tender but still a little chewy. Add more stock if necessary to keep the mixture rather soupy.
Keep the posole warm for up to 1 hour, and serve ladled into bowls garnished with limes, green onions, cilantro, and radish.
Nutritional information does not include Garnishes.