1 (12 ounce) package dry posole (hominy), placed in pot
with enough cold water to cover and soaked overnight
4 to 4 1/2 pounds pork butt,
cut into about 4 pieces
2 1/2 quarts chicken stock
1 large yellow onion, quartered
1 orange, washed, peeled and cut in half
1 cup orange juice
1/4 cup ancho
chile paste (available at Whole Foods Market)
1/2 cup fresh cilantro, chopped
and loosely packed
1 tablespoon Chimayo spice, or red chile powder
Salt and pepper, to taste
Prepare posole the day before.
Drain posole and set aside. Place pork butt in a large, heavy stock pot.
Add the onion, 1/2 orange, orange juice, chile paste, cilantro and spices; pour
chicken stock over all. Heat to boiling; reduce heat and cover, simmering for 4
Pour contents of stock pot into a large strainer over a soup pot to reserve the
liquid. Remove the orange and any large pieces of onion from the strainer and discard,
saving the meat and some of the onion.
Place strained liquid, pork, onion and posole in stock pot and bring mixture
to a boil.
Reduce heat and cover, simmering another 2 hours until posole is tender.
Add salt and pepper to taste and serve.
Serves 4 to 6
Nutritional information per serving: 891 cal., 27 g fat (9 g sat.), 307 mg
chol., 43 g carb., 110 g pro., 2 g fiber, 1177 mg sodium