Santa Fe Arts and Culture Magazine: View Article

Red Chile Posole

By: Governor Bill Richardson

6 servings

1 pound frozen posole

1 onion, chopped

2 pounds boneless pork roast, cubed

1 clove garlic, minced

1 cup Red Chile Sauce

1/2 teaspoon oregano

Salt and pepper, to taste

RED CHILE SAUCE:

2 tablespoons lard

2 tablespoons flour

1/4 cup red chile powder

2 cups cold water

3/4 teaspoon salt

1/2 teaspoon garlic salt

Oregano, optional

Rinse posole several times to wash off lime. Place onion in large Crock-Pot. Fill Crock-Pot with water, leaving enough room to add posole. Cook over medium heat for 30 minutes, and then add posole and cubed pork. Cook posole and cubed pork in water on high heat in Crock-Pot for several hours until posole has blossomed and until pork begins to fall apart and is tender. Add water as necessary to keep from scorching. Add Red Chile Sauce, oregano, salt and pepper. Cook for another 10 to 15 minutes. Serve garnished with chopped green onions, chopped cilantro and quartered limes. May be served with fresh tortillas or cornbread.

RED CHILE SAUCE:

Heat lard in medium saucepan on medium heat. Stir in flour and cook until golden brown. Add chile powder and cook for an additional minute. Gradually add water and stir constantly, making sure no lumps form. Add seasonings to sauce and simmer at low heat for 10 to 15 minutes.

Governor Bill Richardson, Santa Fe, New Mexico