Posole Rojo

2 pounds pork butt or shoulder, cut into 1-inch cubes
1 Tbsp. canola oil
1 large yellow onion, diced
2 tsp. cumin
3 cloves garlic, minced
6 cups chicken stock
1 32-ounce package frozen corn posole
1 cup water
½ cup Chimayo Pure Red Chile Powder
1 Tbsp. Los Chileros Mexican Oregano
salt and pepper to taste
lime wedges

Add oil to a Dutch oven over medium-high heat.
Add pork cubes, onion, cumin, and garlic. Sauté until pork is nicely browned.
In a second large pot, cover posole with water and bring to a boil.
Add broth to pork and bring to a simmer. Mix red chile and water, then add to the pork and broth mixture.
Add the oregano. Stir well and cover the pot. Keep the pot at a low simmer 1 1/2 to 2 hours, until pork is very tender.
Cook the posole for about an hour, until tender but not mushy. When it is done, remove from the heat and drain.
Add posole in the last 30 minutes of cooking to avoid absorbing too much of your red chile broth.
Serve posole with sliced avocado, lime wedges and cilantro.

Click here for Chimayo Pure Red Chile Powder

Click here for Los Chileros Mexican Oregano