Posole

Ingredients

• 12 oz dried white posole
• 1.5 lb pork butt, cut into 1 inch portions
  
• 1 quart pork stock
• 1/2 tsp cumin seeds
• 1 tbsp salt
• 2 bay leaves
• Leaves from 3 sprigs of thyme
• 1 small onion, diced
  
• 1 tsp dried oregano
• 1 cup chile sauce

Preparation

1. Soak the posole overnight in water at least 2 inches over the level of the kernels
   
2. Drain the posole and put in heavy pot with 3 quarts of water
3. Bring to a boil, then reduce heat and simmer for 2 hours (I added a quart of hot water at the 1 hour mark to replenish, but this depends on environment more than anything)
   
4. Brown the pork in a skillet
   
5. Add everything else, simmer for 1.5 hours
6. Do not add any more liquid, let the mixture get to a stewy consistency

Notes

• This was crazy good
• Next time: Half posole and half black beans, same process.
  
• Next time, I want to use a bone in pork butt, not cut into pieces and put it in when I start the posole. After 3 hours of stewing, it should be falling apart, and I can use a fork to shred it back into the stew. If I do that, I would omit the pork stock and just add water with the rest of the ingredients.