There is no right way to make it and the only wrong way is if you dont like what you made. Everyone I know who makes posole claims that their way is the best, me included. The variations for posole are many. Some make it with chicken rather than pork; some prefer to use vegetable protein rather than meat. While posole in Southern New Mexico is always made with red chile, it is not uncommon to find Northern New Mexico posole made with green chile.
Ingredients for Posole
12 dried long red chile pods
5 lbs. Boned pork roast cut into 1" cubes
2 lbs tripe (optional) Tripe alone is called Menudo
4 large pigs feet (optional)
1/2 head of garlic peeled and chopped
A large pinch of Mexican oregano
1/2 of a large onion, chopped
16 ounces dried posole or hominy
Salt
(Posole is different from hominy, another kind of processed corn, which tends to be softer and more bland. Compared to hominy, posole’s flavor is intense and earthy, its consistency more robust. Since posole corn can be difficult to find, hominy is often used as a substitute in posole stew)
Preparation
Break open the chiles and remove the seeds and veins. Put the chiles to cook in a medium sized pot. Cover with fresh water and gently boil until chiles are very soft. Let the mixture cool and using a favorite method, blend the chile and the water with a clove of garlic and some salt and oregano to make a thick smooth liquid.
Meanwhile, put the cubed pork, oregano, garlic, onion and salt into a large heavy pot and cover with water. Boil meat gently for 30 minutes or more. Meanwhile boil the corn in a separate pot with salt until it pops open. When the meat is soft, add the corn and cook for 15 to 20 minutes until the mixture is boiling nicely.
To serve
Ladle the posole into heavy bowls and serve with thinly sliced cabbage and radishes, quartered limes, oregano, chopped onion, avocado and fresh corn or flour tortillas and generous spoonfuls of your chile sauce. Besides these side dishes, posole is usually served with sodas or cervesas.
