Hatch Red Chile Posole

1. Cut Onions

Cut two medium sized onions into half of an inch sized cubes.

2. Garlic Cloves in Half

Finely chop, or mince three garlic cloves.

3. Pork Shoulder

Cut 2 pounds of pork shoulder into 1 inch cubes.

4. Pork Belly

Chop two pounds of pork belly into 1 inch slivers.

5. Cook the meat

Place a large pot on your burner and turn the heat to Medium-high. Add one teaspoon of cooking oil, then add your meat. Brown meat on all sides. Add one teaspoon of posole seasoning then stir.

6. Remove

Remove the meat from the heat and reserve the leftover fat.

7.Cook Pork Belly

Add the 2 pounds of pork belly to the pot and cook it until brown. Season it with another teaspoon of posole seasoning and stir. Once it is cooked, remove from the pot, reserving the fat.

8. Combine in Half

Add chopped onions and minced garlic to the pot. Stir until onions soften. Then reincorporate all the meat. Then season with another teaspoon of posole seasoning.

9. Add Chile

Add two jars of the Fresh Hatch Red Chile Sauce and stir

10. Hominy

PREP: Let your hominy soak dried overnight in a covered pot. When finished, drain, and simmer for one hour before adding to your pot.

11. Add Completed Hominy

Add two pounds of hominy and stir.

12. Add Water

Add enough water to the pot to cover your ingredients by 2 inches. Then simmer for two and a half hours or more. Or until the meat is tender and the posole kernels have softened and burst.

13. Skim Fat

Skim any collected fat from the surface of the broth.

14. Enjoy

Finally enjoy your delicious Fresh Hatch Red Chile Posole

Recipe by Chris Lang