Sort ingredients
oldgreybadger
QR Code
Listen
Pdf
Cooking dried posole is similar to cooking dried beans. To cook the posole kernels, rinse and pick over the kernels, cover with water and let soak for at least six hours, or overnight. Drain, place in a large pot and cover with a few inches of water. Bring to a boil, and cook for about an hour, or until a good percentage of the kernels blossom. Drain, reserving the broth and set aside. If you're making this ahead of time, both the broth and the cooked posole kernels (drained) freeze well.
On hot, dry comal, cast iron pan, or under a broiler, toast the dried chiles for about a minute. Remove and soak the chiles in scalding water. Blister the onion, shallots, garlic,
Heat the olive oil in a large pot over medium-high heat. Carefully pour the pureed chile sauce into the pan - it should be hot enough to sizzle. Simmer for ten minutes and remove from heat. Stir in the cilantro, oregano and 1 cup of the water or broth. Pulse with a hand blender.
Add 4 more cups of water or broth and the cooked posole, bring back to a simmer over medium heat. Stir in the cabbage and makrut lime leaves, if using. Adjust with more water/broth and more salt if needed. Finish with the tangerine or lemon oil and serve with lots of toppings.