Red Posole recipes

Ingredients

• 1 pound / 16 oz / 453g dried ready-to-cook posole / hominy (see head notes)
• 1 small white onion, diced
• 3 medium garlic cloves, peeled and smashed
• 3 dried red New Mexican chile peppers, stems removed (see head notes)
• 1 teaspoon dried Mexican oregano
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons finely diced white onion
• 2 medium cloves garlic, finely chopped
• 1 teaspoon dried oregano
• 2 tablespoons flour
• 1/2 teaspoon ground cumin
• 1/2 cup / 2 oz / 50g ground red chile (see head notes)
• 1/2 teaspoon fine grain sea salt
• a quarter of one lime
• Mexican oregano
• garnishes: tortilla strips, crumbled queso fresco or feta, toasted dried Mexican oregano
• tortillas

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