Texas Chef
Chile Recipes

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Pronounced Po-sole-eh

Posole is not a popular dish in ranch country but is very popular in Western Mexico and in New Mexico. I've had posole similar to this in Albuquerque.

1 1/2 lbs pork shoulder
1/2 Onion stuck with 2 cloves
2 Cloves Garlic, peeled
5 Peppercorns
1/2 tsp Whole Comino Seed
Oregano, pinch
1 Onion, chopped
2 Cloves Garlic, chopped
2 tblsp Oil
1/2 tsp Black Pepper
1/2 tspComino, ground
1/2 tsp Cloves
1/2 tsp Ground Cayenne
4 c Canned White Hominy, drained and rinsed
3 to 5 c Pork Broth from cooking pork shoulder
1 c Chile Poblano, roasted & peeled
Salt to taste
2 Whole Jalapenos, canned or fresh, chopped (optional)

Place the meat in a large saucepan and just cover with lightly salted water. Add the clove studded onion, 2 cloves peeled garlic, peppercorns, cumin seed, and oregano. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes. Remove meat and broth, reserving both.
Sauté the chopped onion and garlic in oil until translucent. Add the remaining spices, stir for a minute. Cut the reserved pork into 1 inch cubes and add to the pan. Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock), green chilies and jalapenos (optional).
Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender. If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth. Degrease the stew, taste for salt, and serve in soup bowls.
This is a delicious recipe and well worth the effort to make.

© 2007 Bill Moran and © 2007 The Cooking Inn .
Unauthorized reproduction in any form is a violation of applicable law.

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