Posole

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For some reason our Christmas Eve tradition is Mexican food.  This year, hubbyman’s aunt made a ton of yummy food.  She brought over a huge pot of Posole, which is basically a Mexican version of pork stew.  It was delicious.  Even the kids ate it and asked for seconds.  I’m warning you now that it takes a little front end work, but it makes a ton and freezes nicely.

 

Posole

1 bag of dried red chiles
2 lbs of pork shoulder (cut into 1/2 inch cubes)
2 tbls salt
2 tbls minced garlic (~4 cloves)
1 tbls pepper
3 tbls oregano
4-29oz cans hominy, drained and rinsed
2 cups dry pinto beans
cabbage, onion, radishes, limes, fried tortilla strips (garnish)

Remove stems and deseed chiles.  Put in microwave-safe dish and cover with water.  Microwave on high for 10 minutes.  Set aside.

Put meat and seasonings into a large pot and cover with 2-3 inches of water (above the meat).  Bring to a boil, reduce heat, cook for 2-3 hours.

Add pinto beans and cook 1-2 hours.  Add hominy and cook 1 hour.

Take chiles and put in a blender with a little salt, pepper, garlic, and oregano.  Blend to make a paste.

Add about half of the paste to the soup.  Stir to combine. Taste.  Add additional paste  if desired.  Cook 1 more hour. (Note: Save remaining paste for another batch)

For less fat, put finished soup in the fridge overnight and skim the fat off the top.

Traditionally served with chopped white onion, shredded cabbage, sliced radishes, fried tortilla strips, and lime wedges. (In the picture above, Hubbyman added sour cream and shredded cheese.)

**When I make this, I plan to throw it all in the slow cooker in the morning on high and then add the chile paste around lunch time.  I don’t see why that wouldn’t work.**

 

 

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Comments

    • says

      I’m glad you found your way to the new site despite my rss feed issues. I’m worried that I’m going to lose all my followers.

      Have a great week too!

  1. alex at a moderate life says

    Wendy, I just noticed your scrolly blog carnival thingie! That is sooo cool! How did you do that? I find it so interesting that for many people christmas eve is either all fish and seafood (aka italian heritage) or Mexican food but I do not know what heritage specifically you are! Pozole is one of my favorite foods but I am partial to dreamy rich warming and spicy foods like this! Thanks so much for sharing on the hearth and soul hop this week and huge hugs and a happy new year! Alex

  2. says

    What a delicious tradition! I didnt realize how much I missed posole until I saw your post. I’m trying your recipe real soon.I came across your site from the foodieblogroll and I’d love to guide Foodista readers to your site. I hope you could add this posole widget at the end of this post so we could add you in our list of food bloggers who blogged about posole recipes,Thanks!

  3. Marlena Curley says

    I’ve never even heard of posole before now but it sounds delicious…. I agree that the slow cooker seems to be the way to go. Maybe I’ll try it too one of these days before winter is gone

    • Sam says

      I love this recipe. It tastes just the way it did when i was growing up. I never made it myself because i thought it would be too complicated. Thanks for proving me wrong, this was delicious.

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