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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.
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.**
There are so many sizes and types of bags of dried chilis, what size and type of chili do you use?
Jackie Amado says
I am born and raced Mexican and your Pozole recipie, sounds nasty, it is not a soup or stew at all is a Caldo. it does not have beans in it, and oregano, you use 2 different types of chiles, and you DO NOT microwave it… It is cook on the stove and it takes a couple of hours to cook. You really destroyed a very delicious dish, it is kind of insulting, that you post a recipie like that without researching a little bit, You are showing people recipies from other countries, you should teach them the right way, is like if I say that your hamburger is made with intestings of pork and you put carrots in it..and you eat it without the buns, you eat them with pita bread…Going back to the Pozole, you garnish it with lettuce, radish. lemon, chile piquin, and tostadas ( but not the ones that you know with the beans and yellow cheese) just the tostada..
Wendy O'Neal says
Hi Jackie, I’m sorry you feel that way. I got the recipe from someone who was born and raised in Mexico and made this often with her family growing up. Perhaps they didn’t always use a microwave, but that’s how I was taught to make it from her. I did do my research…I’m sure there are several ways to make it. Your’s sounds delicious too. w-
Linda B. says
I love posole! I have a friend that does it the ‘long’ way…I like using the slow cooker too!
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.
That’s awesome Sam! Thanks for letting me know what you thought. I can’t wait for the weather to cool off here so I can make it again.
Nicole Sender says
I had no idea what posole soup is; thanks for the recipe!
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
Linda B. says
Have never had Posole but I would love to try it! I’m with you…the slow cooker sounds like the way to go!
Kristie @ Family, Scrapbooks & Coffee says
Looks delish too – but even more work than the Turkey! (LOL!) I would still love to try it some day – maybe on vacation??
Dawn @ Just Married with Coupons says
My husband would really love this soup! Thanks for all the great recipes!
WE love posole at our house. Thanks so much for sharing on CPW. I hope you will join me again this week.
Delicious and different. Thanks for sharing. My husband loves Pozole so I will have to try this recipe. I’m working on my Spanish cooking!
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!
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
Laura @ Frugal Follies says
Sounds like a great way to celebrate the holidays!
Thanks for linking up to Frugal Food Thursday at Frugal Follies last week! The new linky for the week is now up, so please stop by!
YUM!! LOVE YOUR BLOG!
I’m your newest follower from FMBT… hoping you stop by and follow me back.
I love a good posole too, and will enjoy trying your version. It sounds like a winner.
Ginger @ Crock Pot Recipe Exchange says
This looks delicious…. I can’t wait to hear how it turns out in the crock pot. Please keep us posted once you try it that way. Thanks for all your sharing 😉
Miz Helen says
We love Posole, your recipe looks very good. Thank you for sharing and you have a great week!
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!