*See Kitchen Notes for more information and substitutions.
Bring the liquid to a boil. While the liquid is heating up, prep ingredients (onion, garlic, beef) .
Once the liquid boils, add the posole, beef strips, onion, garlic, and oregano.
Bring the liquid back to a boil, reduce to a simmer and simmer, uncovered, for 40 - 45 minutes, or until the posole is starting to "open" and get tender. Stir only occasionally as to not break up the posole.
At this point turn off the heat and remove the beef.
Stir in the red chile and reheat.
Finish cooking, stirring ONLY occasionally, until posole is tender (about 5 - 10 more minutes).
Frozen Posole - If you can find frozen posole, you can substitute with dried posole or canned hominy.
Beef - I usually use whatever I have in the freezer - tri-tip, stew meat, lean sirloin strips (bought for stir-fries), a small piece of chuck roast. You don't need an expensive cut of meat.
Red Chile Sauce - The amount depends on how hot the chile is and how hot you want the posole. Posole can handle a pretty chile. If you don't have any red chile already made, then, while the posole is cooking, you can make a small batch using red chile powder.
Toppings - I keep the topping to 3 at most. Our favorites our the cabbage, onion and cheese with avocado slices as a side. For the cabbage, savoy works best, but green or red cabbage can be used. Just be sure to slice it very thin.
Double the recipe by doubling all ingredients except the liquid. Start with about 8 cups liquid and add more as needed.
Recipe author: MJ of MJ's Kitchen