Red.Hot.Posole.

This should read [so damn hot and undercooked its inedible posole],but luckily for you, I'm stubborn and willing to boil and boil for seven hours while laboriously adding pint after pint of water to the pot just so I can give you a recipe that, while flawed, doesn't end with a pound and a half of giant white corn kernels, 3 New Mexico chiles, and 1/2 cup of ground chile in the garbage can.

So now, I give you a fierce and flowered posole. A posole that's not only edible, but delicious when eaten with scoops of avocado, feta, and crusty tortillas. But clearly, a posole with a recipe that needs tweaking. I followed this recipe to a T, which caused problems, so below I'll just illuminate the adjustments that are necessary for success.

First, if you can only find giant corn kernels that haven't been lime-treated, and you don't want to lime-treat them yourself (which can be dangerous if you accidentally source lime that isn't pure, as it can be contaminated with heavy metals) you will need to simmer the corn in its broth for AT LEAST eight hours. This will require more water than originally recommended, so I'd also recommend adding another New Mexico Chile and pinches of extra spice.

As for that chile sauce that calls for 1/2 cup of ground red chile? Heidi recommended adding it to the brothy kernels by the 1/2 cup. I only added two small ladlefuls and it took four more pints of water to dilute it enough to eat. And it still packs a punch. So, I'd suggest just using less ground chile in the sauce, and still reserving some for freezing. Add slowly, tasting as you go. Someone who isn't as lazy as I am could also do some research on chiles and report back so I can feel a fool when told I bought the absolute hottest variety on earth. Because I swear I must have.

I know, it's too much trouble, right? Luckily for you, again, I'm obsesed with the way the kernels pop and flower, and how the dish is a winter and summer dish all at once, and how it can be delicious with tender pieces of pork or with corn standing on its own. I'll be back with a better recipe, and soon.