Posole (sometimes spelled pozole outside of New Mexico) is a savory chile based stew with tender posole (aka hominy) and pork. It is especially popular here in New Mexico during the holidays.
- 1.5 lbs pork shoulder or loin cut into bitesize chunks
- 1lb dry posole or 2 15.5oz cans of posole (in a can, it will most likely be called hominy.
- 1 tablespoon olive oil or lard
- 1 large onion diced
- 3 cloves garlic or more to taste
- 1/3 cup New Mexican red chile powder (can be hot, mild or a mix depending on your preference)
- 6 – 8 cups of quality chicken stock (homemade if available)
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin (optional)
- Salt to taste
- Garnish options: fresh cilantro, sliced radish, diced raw white onion, lime wedges, sliced green onion or avocado slices. Whatever sounds good to you!
- If you are using dry posole (if using canned, skip to step 3), give it a rinse and place it in a large pot and cover it with enough water to have about 3 inches of water above the posole.
- Let the posole soak in water overnight.
- Add the oil or lard to a large pot and heat over medium-high.
- Brown pork in batches to avoid overcrowding remove browned pork and reserve on a plate.
- Add the onion, garlic and cumin(if using) and saute until the onions have softened.
- Add the pork back to the pot along with the chile powder, chicken stock, Mexican oregano and salt.
- If you rehydrated dry posole, drain it and add that now as well. If you are using canned posole, do not add it yet.
- Bring everything up to a boil and then reduce to a simmer and cover.
- IF USING DRY POSOLE: Start checking the posole after about 1hr and 15min. You are waiting for the kernels to “pop” or “bloom” (you’ll know it when you see it). If in doubt, fish out a kernel and taste it. You want it to be tender but not mushy.
- IF USING CANNED POSOLE: Simmer for 1 hour and then add the canned posole. Simmer for an additional 25 minutes.
- Serve in bowls with your chosen garnishes.