After our stay at the Strater Hotel, we received their recipe for the delicious posole served at breakfast. Courtesy of the Strater Hotel, we offer their recipe to our readers. Enjoy!
Made especially at the Strater Hotel.
Posole soup is a traditional Southwestern dish. Popular in New Mexico and old Mexico for breakfast, lunch or dinner. Legend has it that it is a good cure for “The Morning After.”
1-2 lbs. of Pork (cubed or diced) or a combination of Pork and Chicken
1 Onion, chopped
1 Small cans (or frozen for fresher taste) of Hominy (more if desired)
*1-Pint Mild Bueno Red Chili
2 Tablespoons Oregano (more if desired)
*14-16 Ounces Chicken Base
½ Gallon of Water
2 Tablespoons Cumin (more if desired)
Salt and Pepper to taste
Sear the meat until it is cooked enough to shred. Combine the Hominy chopped onion, red chili, oregano, chicken base, water and cumin. Season to taste. Bring to a boil and then lower the temperature and simmer until ready to serve.
*Bueno Red Chili can be found in most grocery stores that sell Mexican food.
*Chicken base can be found in the grocery store. Be careful not to use too much as it is salty.
A crock-pot is ideal for cooking this soup as it prevents sticking.
You may add Basil for touch of Italian flavor if you wish.
This recipe serves about 6 to 10 people.