Randy's Posole Recipe
Step 1: Soak dry hominy overnight in a covered container with at least 2 quarts of water. Drain and rinse soaked hominy and put in a large soup pot. Cover with water and bring to boil. Let simmer briskly for 1 hour.
Step 2: Season all pork ingredients generously with 1/2 container Posole Seasoning. Brown meat onion, and garlic. After browning add Fresh Red Chile Sauce and let simmer for one hour.
Step 3: Combine meat and posole in a large soup pot. Add enough water to cover by 2 inches, then return to a brisk simmer. While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and posole grains have softened and burst. Skim fat from surface of broth. (At this point, posole can be cooled completely and reheated later. Refrigerate for up to 3 days.)
Step 4: To serve, ladle posole, meat, and broth into wide bowls. Pass bowls of diced onions, lime wedges, grated cheese, and oregano, and garnish to taste.
HOMINY BAG POSOLE RECIPE
1 lb dry posole
1 (4oz) jar of Fresh Chile Co. Posole Seasoning
1 (16oz) jar of Fresh Red Chile Sauce (heat of your choice)
3 lbs of pork roast or beef brisket, cut into 1-inch chunks
1 onion, diced (optional topping)
3 cups cabbage, shredded (optional topping)
Lime wedges (optional topping)
STEP 2: Next morning, strain and rinse well.
STEP 3: Boil in 2 quarts water (pot covered), adding more as needed to maintain water level.
STEP 4: While the hominy is boiling, in a separate skillet, brown the pork/stew meat. Once browned, pour in Fresh Red chile sauce and cook until tender.
STEP 5: After 2 hours, add pork/stew meat and Red Chile sauce mix, posole seasonings (start with half of the 4oz jar, and add additional according to your taste preference). Simmer for 1 hour.
STEP 6: Can serve with freshly diced onions, shredded cabbage, radish slices, and a wedge of lime. (Some people also like adding sour cream and shredded cheese!)