POSOLE

By • September 23, 2013 0 Comments

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POSOLE


Author Notes: A traditional Southwest stew I discovered in Sunset Magazine many years ago. I've modified it to suit my tastes, and always think of it when the weather turns cold and autumn winds blow. Quesyrah

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Serves 8

  • 3-3.5 pounds boned pork shoulder/butt, fat-trimmed, diced in 1" chunks
  • 1 Onion, medium, chopped
  • 8 garlic cloves, minced
  • 2 tablespoons New Mexico chili powder
  • 1 tablespoon Dry oregano
  • 1 teaspoon Ground black pepper
  • 2 Cans Hominy (1 lb 13 oz each) yellow or white
  • 7 ounces Can roasted diced green chilies
  • 3 quarts Chicken broth (or 14 boullion cubes + 14 c water)
  • Salt to taste
  • Optional garnish: sour cream, sliced scallions
  1. In heavy large pot: combine pork, onion, garlic, New Mexico chili powder oregano, pepper, and 1 cup broth. Bring to boil, cover, and simmer rapidly on medium heat 30 minutes.
  2. Uncover pan; stir often on medium high until broth evaporates, meat is streaked with brown.
  3. Add 1 cup broth and stir drippings free.
  4. Add drained hominy and 8 cups broth, plus roasted canned diced chilies.
  5. Bring to boil, cover, simmer gently until pork is very tender, and 1.5 hours or more.
  6. Add another 4-5 cups broth to make a total of about 14 cups. Serve in big bowls with optional garnish.
  7. If made ahead, cool first, then chill for up to 3 days. Reheat until simmering before serving.

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