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How to Cook Posole

Posole with green chile. Can also be made with red chile.

As with green chile stew, posole is made many ways in New Mexico.  This is my mother's way.

Start with a large (say, 12-quart) soup pot or roaster pan.  Into it put:
6 quarts chicken broth
1 32-ounce package of frozen posole
3 pound leftover pork roast cut into 1-inch cubes
8 ounces chopped green chiles
1 chopped onion
3 minced garlic cloves
Bring to a boil, reduce heat, simmer about 3 hours. Add 48 ounces picante sauce. Simmer.

This recipe is adjustable and requires lots of tasting.  You might want add more salt, chile, picante sauce or chicken broth, depending on how salty, spicy or soupy you like your posole. 

Continue to simmer until posole is tender but not mushy, and seasoned to taste. Dried posole may be used instead of frozen, but never use canned hominy.  Freezes well.

- From the kitchen of Jeanene Gibbs





2 comments:

  1. Of course I had to find out what posole was and learned about nixtamalization. This recipe sounds wonderful. Joanne from Redding

    ReplyDelete