Blue Corn Posole

• 12 ounces, weight Dried Blue Corn Posole
• 1 Tablespoon Coarse Salt
• Pepper To Taste
• 2 Tablespoons Extra Virgin Olive Oil
• 1 pound Sirloin Steak, Cut Into 1-inch Pieces
• 3 cloves Garlic, Minced
• 1 whole Large, Fresh Cayenne Pepper, Minced (leave The Seeds In For More Heat!)
• 2 Tablespoons Mexican Oregano
• 1/2 cups Fresh Cilantro, Chopped
• 1/4 cups Fresh Lime Juice

1. Start by soaking the corn.
2. Throw them into a large bowl, cover with water and soak overnight.
3. The next day, midday, boil the posole in salted water for about 2 hours.
4. Sprinkle both sides with salt and pepper.
5. Heat the oil in a medium skillet over medium-high.
6. Add the cubed steak and sear on both sides for 1 minute each.
7. You just want to get a nice browning on the meat, not cook it all the way through.
8. Remove from heat.
9. Add the browned meat, garlic, cayenne and Mexican oregano to the pot.
10. Cover and simmer 1 more hour.
11. Stir it occasionally, to make sure the posole is softening.
12. Serve in bowls garnished with cilantro leaves and a spritz of lime.

salt, pepper, olive oil, sirloin, garlic, fresh cayenne pepper, oregano, fresh cilantro, lime juice

Taken from tastykitchen.com/recipes/main-courses/blue-corn-posole/ (may not work)