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Nutrition Facts
Serving Size 1 (421g) Recipe makes 6 servings The following items or measurements are not included below: 2 cups dried corn kernels
Calories 255
Calories from Fat 138		(54%)
Amount Per Serving		%DV
	Total Fat 15.4g	23%
	Saturated Fat 5.3g	26%
	Monounsaturated Fat 6.8g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 52mg		17%
Sodium 695mg		28%
Potassium 613mg		17%
Total Carbohydrate 10.2g		3%
	Dietary Fiber 1.3g	5%
	Sugars 2.0g
Protein 18.1g		36%
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December 2 thru December 8, 2007

PaulaG

Territorial Chile Posole Stew

Recipe #146958 | 6½ hours | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: PaulaG
Dec 1, 2005

Posole is lime-treated corn kernels, called "hominy" in many parts of the country. Posole comes in many different forms with the most popular being canned. This recipe calls for dried which is widely used in New Mexico. The dried is more flavorful because as it cooks it will absorb the spicy cooking liquid. In fact, towards the end of the cooking time, posole will "pop" and become fluffy flowers with a rich corn taste and soft chewy texture. The recipe is adapted from Real New Mexico Chile by Sandy Szwarc. If you can't get the dried you can sub a 29 ounce can drained.

SERVES 6 -8 (change servings and units)

Ingredients

1 lb country-style pork ribs, cut in 1 inch cubes
salt
pepper
1 medium onion, chopped
4 garlic cloves, minced
5 cups rich chicken broth
2 cups dried corn kernels (posole)
1 cup new mexico chili pepper, roasted, peeled and chopped or anaheim chili, chopped, roasted and peeled
1 teaspoon dried oregano
1/4 cup cilantro, chopped
1 medium potato, diced
2-3 cups warm water or additional chicken stock (If using the dried posole)

Directions

1
Warm a large heavy skillet over medium high heat; sprinkle the meat with salt and pepper.
2
Add the seasoned meat to warmed skillet and cook stirring frequently until lightly browned.
3
Lower the heat to medium and add the onion and garlic.
4
Sauté until the onion is tender, about 5 minutes.
5
Place the contents of the skillet into the crock-pot and add remaining ingredients.
6
If using canned posole, wait until the last 2 hours to add to the crock-pot.
7
Cover and simmer for 4 to 6 hours (depending on your crock-pot the cooking time may need to be increased), until the posole has popped and is tender.
8
During the last few hours of cooking, it may be necessary to add the warm water or additional chicken stock; the dried posole will absorb the stock as it cooks.
9
Salt the stew to taste, garnish with additional cilantro if desired and serve.

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Featured Reviews for This Recipe

From: Chef susan from Sandpoint,Idaho

On Oct 27, 2009

Wonderful posole I cannot stand hominy, But I love the dried 'posole' kernels followed exactly only change I used pork shoulder great stuff

1 person found this review helpful

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From: Cheri 911

On Jul 3, 2009

Very , very good. Made just as written. I will add tomatoes next time. Thanks for a great recipe.

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From: Buster's friend

On Jan 21, 2008

Soooo good! I used a 28 ounce can and an additonal 14 ounce can of white hominy & added a 28 ounce can of diced tomatoes along with the additional broth..& 2 t freshly ground cumin seed. As the crockpot was in use I put the stew in my dutch oven & baked for 1 1/2 hrs at 350 degrees F. 1/2 way through cooking I added an additional cup of julienned long red Aztec peppers (from Canada via Costco LOL). Man. oh man, this is great! DH hung around as I divied the leftovers up - some for me to take on contract trip & some for him. Thank you PaulaG, we will be making this one many times through the winter!

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From: Galley Wench

On Sep 5, 2007

We haven't even had dinner yet but I've been sampling this all afternoon and it's WONDERFUL. I cut the recipe back to serve two ...more like four. Only thing I added to the recipe was one large carrot, and that was more for color and a little cumin! I used frozen hominy and did not have any problem with it cooking. Thanks for a great recipe Paula!

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