Randy makes posole the way it’s done in Hatch, New Mexico. Red posole with pork. Green posole with brisket. Slow cooked, simple, and finished the way it should be.
Holiday Hatch Chile Posole
Posole is simple food meant to be shared. It starts with good corn, good chile, and time. In this Episode of the Week, Randy makes two versions: traditional red posole with pork, and green posole with brisket and roasted green chile.
Serves: 6 to 8
Prep: Overnight soak
Cook: About 1.5 hours
Ingredients
- Posole corn (hominy) , washed and soaked overnight
- Posole seasoning
- Onion
- Limes
- Grated cheese
- Sour cream
For Red Posole
- Pork butt and country style ribs
- Sun Dried Red Chile Sauce or 575 Hatch Red Chile Sauce
For Green Posole
- Brisket
- 575 Hatch Green Chile Sauce
Instructions
- Wash the posole corn and soak overnight. The next day, bring to a boil and simmer until the corn opens and becomes tender.
- Brown the meat and cook with onion and posole seasoning until fragrant.
- Add chile as the main liquid, stirring often so it does not burn.
- Combine the meat with the cooked posole corn and simmer until flavors come together.
- Taste and adjust seasoning until the salt is right.
- Serve hot with onion, cheese, sour cream, and plenty of fresh lime.
Red or green, this is posole the way we make it in Hatch, New Mexico. Happy New Year. Eat more chile.