Authentic Posole – Mexican Stew
Today I’m mixing things up a bit and before I share this authentic posole recipe, I’d like to explain the picture below. Recently I joined a group of bloggers who work hard to cross-promote each.
The recipe is to be followed to the “T” and we share it on our own blog. It happens just a few times a year and always on a Friday – it’s been dubbed Freaky Friday and that’s what I’m doing today. And I am soooo excited to share with you this recipe!
My assignment was to pick a recipe from TheFoodieAffair.com. I’ve known Sandra as a colleague for sometime now and the MINUTE I was assigned her blog, I KNEW what I wanted to make….
Posole – Mexican Stew! I have been trying to recreate this stew ever since Dan and I went to New Mexico! We traveled there last fall I’ve tried to make this more times than I could count. I couldn’t get the flavors quite right. I chatted with my friends Kathy and Vicky and with their help, finally got it figured out, yay! Then I realized unless you lived in California, New Mexico or Texas – you probably wouldn’t be able to get the chilis you need. Ahhhh!
Now I don’t have to keep trying because I get to share Sandra’s recipe with you! The recipe on Sandra’s website is her Nana’s recipe! Not much better than a meal made by your Nana! This stew is slowly simmered all day long and though you’ll be tempted to cut short the cook time….don’t!
An authentic Posole is often topped with cabbage, radishes, lime wedges and chopped onions. (Green cabbage would be the norm, but purple was in my fridge, so purple is what I used.) I also enjoy it with a dollop of sour cream right on top!
You’ll start by adding large chunks of pork to a heavy pot and season it with salt and chopped garlic. Add water to just over the meat – simmer for 4 to 5 hours.
Here’s a great shortcut – bone-in pork shoulder is less expensive than boneless. Have your butcher remove the bone. For a 4 1/2 pound roast, the bone weighs about 1/3 pound so just purchase accordingly!
When the meat is nice & tender, add the remaining ingredients – chili sauce, chili powder, cumin and hominy. Continue to simmer another 40 minutes. Serve garnished with cabbage, chopped onions, lime wedges and radishes.
This recipe for posole is truly perfection in a spoon. This bowlful of deliciousness took me right back to New Mexico. Strolling the Santa Fe Farmer’s market with Michelle & Dan and smelling the chili’s roasting. It is deliciously savory and flavorful. You MUST try this stew! It is truly fabulous and easy enough for anyone to make. The heat isn’t a pow in your face heat. Nor is it a catch in the back of your throat heat either. It’s the perfect amount of warmth and flavor!
Sandra thank you for allowing me to share this amazing recipe! You can find more of her recipes like Easy Poutine Gravy Fries or Slow Cooked Sirloin Tips over on her blog (and let me tell you these recipes were both a close second!) on her blog!
- 5-6 pound pork shoulder cut in large chunks
- 1 bay leaf
- 1 tbsp salt
- 1 tbsp garlic chopped
- 1 28 oz. can red chili sauce (Las Palmas) NOT Enchilada sauce
- 1 tbsp red chili powder
- 1 tsp cumin
- 2 24 oz. cans hominy
Add meat to a large Dutch oven (7 quart) and fill with water leaving a couple of inches from the top.
Add bay leaf, salt, and garlic. Bring to a boil and continue to cook for 3-4 hours lowering the heat to prevent the water from boiling over. Add water if the water evaporates too quickly.
When meat is tender and shreds easily add red chili sauce, chili powder and cumin. Break up meat into the bite size pieces (your preference).
Add hominy and cook for an additional ½ hour to 40 minutes.
Taste and add additional salt if needed.