Los Chileros has been providing all natural chile, chile powders, and chile rubs since 1981. Los Chileros brings the best of New Mexico with chile grown here in the Land of Enchantment.
Posole or hominy is made by removing the outer layer of corn kernels and then drying them. The posole is then soaked and cooked (traditionally with cubed pork) until tender and the kernels have "bloomed".
24 oz. Los Chileros Blue Corn or White Corn Posole
2 lbs. cubed beef or pork steaks
3 cloves garlic, minced
6 - 8 red New Mexican Chile pods
1/2 teaspoon Mexican Oregano
1 teaspoon salt or more to taste
2 quarts water
Soak posole overnight, then rinse well. Boil posole in salted water for approximately two hours, add meat, chile pods, oregano and garlic. Cover and simmer for another hour or until posole is tender. Stirring occasionally. Maintain water level. Must be cooked to 165 degrees before consuming.