Best Posole Stew Recipes

POSOLE (MEXICAN PORK STEW)

Steps:

• Trim fat from pork, cut into 1/2 inch cubes, brown in oil over medium hot heat. Remove from pan and set aside.
• In remaining oil, saute onion until tender, about 4 minutes.
• Add garlic, cooking for just a minute more.
• Put the cooked meat, onions and garlic in a stew pot. Add the tomatoes and chilies, 1 1/2 cans chicken broth, and seasonings.
• Stir, bring to a boil, cover, and simmer for 30 minutes or until the meat is tender.
• Puree one can of drained hominy in a blender with the remaining ½ can chicken broth. The pureed hominy adds thickness to the stew.
• Add the pureed hominy, whole hominy, and cilantro and simmer an additional 15 minutes.

BEEF TRIPE AND HOMINY STEW: POSOLE

Steps:

• Season tripe with salt and pepper and add to a large stockpot. Cover with water and bring to a gentle boil. Reduce heat to low and simmer for about 3 hours, skimming any impurities from the surface
• While tripe is cooking cover the chiles with water in a separate small saucepot and boil until re-hydrated and soft. Cool and strain, reserving the cooking liquid. Heat one tablespoon of the grapeseed oil over medium heat in a skillet (reserving the rest of the oil). When the oil begins to shimmer, saute onion and garlic until the onions become translucent. Remove from heat and transfer onions and garlic to a small bowl and reserve the skillet. Remove the stems and seeds from the chiles and add to the bowl with the onions. Using the cooking liquid as needed (reserving the rest of the cooking liquid), mash into a paste with the onions and garlic. Using the same skillet heat the reserved tablespoon of grapeseed oil over medium-high heat and fry the paste for a few minutes. Remove from heat and set aside until needed.
• Prepare the hominy as directed on the package, utilizing the remaining chile cooking liquid as part of the cooking liquid for the hominy. (Usually you will need 4 times as much water as hominy). Mix the chile paste well with the cooked hominy. Stir into the pot of tripe, season with chili powder and return to a simmer and allow to thicken. Ladle into bowls and place small amount of sliced radishes in the center. Squeeze fresh lime juice over.

SIMPLER POSOLE, NAVAJO (HOMINY PORK STEW)

Steps:

• Rinse posole in cold water until water runs clear.Soak for several hours or overnight in cold water.
• Place posole with water to cover in large heavy covered pot or Dutch oven and bring to a boil, reduce heat to low and simmer covered, till posole pops, about 1 hour. If using canned hominy or frozen hominy ,omit these steps.
• Roast the peppers(if fresh)in a paper bag in a 400 degree oven for about 10 minutes, remove, cool and slip skins off easily,chop.
• Add everything but herbs and salt to Dutch Oven or crockpot and simmer 4 hours or set crockpot on high 4 hours.
• Remove meat, shred, return to pot, add herbs and salt to taste.
• Simmer, covered, 1 more hour.
• Serve as stew or do as we do and spoon on to tortilias and roll up folding one end under burrito style.

EASY POSOLE (PORK AND HOMINY STEW)

Steps:

• 1. Heat oil in a large skillet over medium heat. Add pork and cook, turning frequently for even cooking, for 10 minutes or until evenly browned on all sides; set aside. Reserve pan juices for later step.
• 2. In a separate skillet, melt butter over medium heat. Add onion, garlic, jalapenos, New Mexico chiles, cumin, oregano and pepper, and sauté until vegetables are soft, about 4 to 5 minutes.
• 3. STOVE-TOP METHOD: Add sautéed vegetables, browned pork, pan juices (from cooking pork) to a large heavy stockpot or Dutch Oven. Add salsa, drained hominy and stock, and stir well. Bring the stew to a brisk boil, then lower heat to a simmer, cover pot and simmer, stirring occasionally, for 2 hours or until flavors are well combined and pork is tender and thoroughly cooked. OR SLOW COOKER METHOD: Add sautéed vegetables, browned pork, pan juices (from cooking pork) to a a slow cooker. Add salsa, drained hominy and stock, and stir well. Cover slow cooker and set on LOW for 7 hours or HIGH for 3 1/2 hours.
• 4. Garnish with lime wedges and cilantro, and serve.

MEXICAN POSOLE STEW

Steps:

• Place meat, pork rinds, and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.
• Remove excess grease and set aside. Reserve liquid.
• Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped.
• Mix meat, posole, rind, and shanks or pigs' feet. Add oregano, garlic, onion, and chile pods. Let simmer for about 1/2 hour.

BOOYA-POSOLE COMMUNITY STEW

Steps:

• Heat the butter in a large stockpot over medium heat. When it melts, add the onion, carrot, celery, bell pepper, jalapeno and 1/2 teaspoon each salt and pepper. Cook, stirring, until the vegetables are soft and sweet, about 20 minutes. Add the garlic and tomatoes and cook until thick and jammy, about 10 minutes.
• Meanwhile, preheat a grill or a stovetop grill pan over medium-high heat. Blot dry the chicken legs and pork and season with salt and pepper.
• Grill the chicken and pork until wellmarked on both sides and partially cooked through, about 10 minutes. Cut the pork into 1-inch cubes.
• Add the thyme, paprika, cinnamon stick, 1 teaspoon salt and 1 teaspoon pepper to the stockpot. Add both meats, the stock, 4 cups water and the bay leaves. Bring to a simmer and cook, partially covered, stirring once in a while, until the pork is very tender when poked with a fork, about 1 hour, 30 minutes.
• Remove the chicken legs, pick the meat from the bones, chop it into large pieces and return it to the stew.
• Add the hominy and simmer the stew another 30 minutes to 1 hour, or until everything is really tender and the meat is falling apart. Mash the pork against the side of the pot to break it up. (Don't worry if the chicken looks like it's almost dissolving: That's typical of booya.) Add the corn and cook 5 more minutes.
• Remove the bay leaves and cinnamon stick. Taste to check the seasoning and add more salt, if needed. Serve with the chopped cilantro.

POSOLE (PORK AND HOMINY STEW)

Steps:

• Mix 1 Tablespoon Chili powder, Salt, Pepper in a bowl.
• Rub spice mixture all over pork.
• Saute bacon in a heavy large pot over medium heat until crisp.
• Transfer bacon to paper towels.
• Working in batches, add pork (leaving space around each piece) to drippings in the pot and Saute until browned on all sides, about 10 minutes per batch, using slotted spoon to tranfer pork to a bowl.
• Reduce heat to medium, add onions, ham, carrot, and garlic to the pot; cover and cook 5 minutes stirring occasionally and scraping up browned bits.
• Add Chilies; stir 1 minute.
• Stir in hominy, tomatos w/juices, beer, chicken broth, marjoram, pork, and remaining 2 teaspoons of chili powder and bring to a boil.
• Reduce heat; cover and simmer until pork is very tender, about 1 hour.
• Uncover stew and simmer until liquid is slightly reduced and thickened, about 10 minutes.
• Season with salt and pepper.
• Garnish with reserved bacon and cilantro.

PUEBLO WHITE POSOLE STEW

Steps:

• The stew will be thicker and more delicious if you first boil pork bones and then put the broth into the fridge overnight to let the fat rise to the surface. Take off the layer of fat the next day and use the broth in place of water for your stew.
• If using fresh or frozen posole, boil until it pops, and then add all other ingredients, cover with water (or pork broth) and simmer the stew very slowly until done.
• If using canned hominy, use the juice from the can for added flavor. Cooking time may be reduced using canned hominy.
• Adjust seasonings and serve with warm, flour tortillas.

PUEBLO DRY RED POSOLE STEW (SLOW COOKER/CROCK POT FRIENDLY)

Steps:

• If using fresh or frozen hominy, boil until it pops, then reduce heat and cook until done. Reserve the water it boils inches (If using canned white or yellow hominy, reserve the juice).
• In a large frying pan, heat the oil over a medium flame.
• Add onion and cook until translucent.
• Make a 'well' in the center of the onion mixture and add the chili powder.
• Stir to dissolve the chili and mix thoroughly with the onions.
• Add the pork slices.
• Add the garlic and cumin.
• At last, add the cooked posole and 3- 4 cups liquid.
• Mix, and simmer slowly uncovered until liquid is reduced.

TERRITORIAL CHILE POSOLE STEW

Steps:

• Warm a large heavy skillet over medium high heat; sprinkle the meat with salt and pepper.
• Add the seasoned meat to warmed skillet and cook stirring frequently until lightly browned.
• Lower the heat to medium and add the onion and garlic.
• Sauté until the onion is tender, about 5 minutes.
• Place the contents of the skillet into the crock-pot and add remaining ingredients.
• If using canned posole, wait until the last 2 hours to add to the crock-pot.
• 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.
• 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.
• Salt the stew to taste, garnish with additional cilantro if desired and serve.

POSOLE STEW

Steps:

• Soak the posole in 6 cups of salted water overnight. Drain and rinse.
• In a large stock pot combine 2 quarts water, salt to taste, garlic and hot pepper sauce. Bring to a boil and boil for two hours, checking often to make sure posole is fully covered; add water as necessary. If adding meat, do so at this time. Cook one more hour.
• Add the ketchup, green chile peppers, onion flakes, carrots, eggplant, onion, squash and garlic. Stir together and reduce heat to low. Let simmer for 1/2 hour to 1 hour depending on altitude.

POSOLE (MEXICAN PORK STEW)

Steps:

• Fill a large 10-12 quart stockpot with 5 quarts of water. Bring to a boil. Remove and discard the stems and seeds from the chili pods. Heat a pan on medium high and lightly roast the chili pods for a couple minutes, until soft. Do not let them burn.
• While the chilies are heating, bring a medium pot with 3 cups of water to a boil. Once the chilies have softened, submerge them in the pot with the 3 cups of hot water, cover the pot and remove from heat. Let the chilies soak in the hot water for 15 to 20 minutes.
• Heat two tablespoons of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Pat the pork pieces and sprinkle them generously with salt. Working in batches, taking care not to crowd the pan or stir the meat much, brown the meat on all sides. Right at the end of browning the meat, add 4 cloves of roughly chopped garlic to the pan with the meat, let cook with the meat for about a minute.
• Once meat has browned, transfer it to the large stockpot of boiling water. Scrape up any browned bits from bottom of the pan, and any garlic, and add to the pot as well.
• Add the hominy, bay leaves, cumin, and oregano. Add a tablespoon of salt. Bring to a simmer, reduce heat and cook for an additional 15 minutes.
• Prepare the red sauce by puréeing in a blender the chilies, their soaking liquid, a teaspoon of salt, and 4 cloves of garlic. Strain the red sauce through a sieve, discarding the tough bits of the sauce. Add the red chili sauce to the pot with the pork and hominy. Add another couple teaspoons of of salt. Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered.
• Cook for 2-2 1/2 hours until the pork is completely tender. Skim away excess fat. Taste for seasoning and add more salt to taste. Add more water if necessary.
• Serve the pozole soup into bowls, arrange garnishes in bowls on the table, and slightly toast the with tostada shells.

SUNDAY SUPPER POSOLE (MEXICAN STEW)

Steps:

• Rehydrate dried chili's by boiling in 2 cups water for 1 hour. Run through blender and set aside.
• Brown Pork loin in lard or Crisco. You probably rarely use lard in your everyday diet, so just DO IT (things in moderation are OK)!
• Drain and rinse well hominey.
• Add water to a large heavy stock pot. ADD neck bones(or pigs feet), onions, garlic, salt and bay leaf.
• Simmer 2 hour and add, chopped celery, browned pork, dried chili/liquid, and hominey.
• Add corn 10 minutes before finish. Garnish with a cooked Pigs Foot on top of Posole covered with shredded Cabbage and sliced Radish.

BOTH AT ONCE: FIEST DAY POSOLE & GREEN CHILE STEW

Steps:

• In large Dutch oven, saute cubed beef or pork (or, if you're making the chicken version, boil the bird and shred the meat, reserving the stock). In second large Dutch oven, saute onions and garlic until golden. Divide contents equally among the two pans. Add oregano, water and bouillon granules to both and bring to boil. To the posole pan, add posole and red chile. To the green chile pan, add green chile (Additional vegetables such as chopped potato and carrot can also be included, if you like, but I'm a purist about my Bowl of Green.) Cover both pans and reduce heat Simmer until meat is tender and flavors blend, stirring occasionally and adding more water as necessary. Adjust seasonings before serving. If some in your group like their posole mild, go easy on the chile -- but give the wild ones extra Red Sauce to ladle in. Simply whisk more powdered red chile with hot stock from the pot, mixing to the consistency of thick enchilada sauce.

BONE STEW (OR POSOLE)

Steps:

• In a large pot put bones, chile and corn. Cover with water to the top of the pot. Bring to a boil, reduce heat to medium and cook for 3 hours. Keep adding liquid as it evaporates to keep the bones covered.

PORK AND HOMINY STEW - POSOLE

Steps:

• 1. Place flour in a large bag. Add pork and toss until well coated. In a large 3 quart saucepan heat oil, over medium heat and add pork. Saute until browned. Remove pork from pan and set aside.
• 2. Add onion and saute until tender, about 5 minutes, add garlic for 1 minute.
• 3. Stir in beans, hominy, carrot, celery, green chilies, red chilies and stock. Bring to a boil, reduce heat, cover and simmer 10 minutes.
• 4. Stir in pork, salt and pepper. Bring to a boil, reduce heat, cover and simmer 30 minutes. Serve in individual bowls sprinkled with oregano, onion and cilantro. Serving Ideas: Serve with lime wedges and tortilla chips.

POSOLE STEW

Steps:

• Place pork in lg pot. Add 12 c broth and 8 c water and bring to boil. Boil 1 min, skimming surface with slotted spoon to remove foam. Add posole and bring to boil. Reduce heat to med-low. Partially cover and simmer until posole is tender, skimming surface occasionally, about 4 hrs. (can be prepared 1 day ahead. Cool slightly. Refrigerate pork and posole in cooking liquid, uncovered, until cold; cover and refrigerate.) Melt butter in heavy large skillet over med-high heat. Add onion, carrots, tomatoes and green beans; saute 5 min. Mix onion mixture, New Mexico chile, 2 garlic cloves, and cumin into posole. Boil until posole is very tender,adding more water cupfuls as needed to cover posole, about 1 hour. Mix in cilantro. Season to taste with s and p. Ladle posole into bowls. Serve with roasted chile-garlic mixture and hot sauce.

NEW MEXICO POSOLE (HOMINY STEW) RECIPE - (4.9/5)

Steps:

• 1. Place posole in the 10 cups of liquid in large pot. Boil, reduce to simmer for 5 hours. If using a pressure cooker, cook for 45 minutes at 15 pounds of pressure. 2. Season pork shoulder and roast at 325 for 2-3 hours. When done cut or shred into bite sized chunks. 3. Add the pork to the cooked posole with additional water or broth if needed. Cook till tender. 4. Add the remaining ingredients and simmer for an addition 1-2 hours. 5. Add salt, if needed, and adjust seasonings to suit taste. Choice of Sides: warm tortillas, tomato salsa, red chile sauce, chopped tomatillos or ripe tomatoes, chopped green pepper, chopped onion, radishes, lime wedges, guacamole, diced green chiles, sour cream, shredded cheese.