TERRITORIAL CHILE POSOLE STEW

Territorial Chile Posole Stew image

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.

Provided by PaulaG

Categories Stew

Time 6h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

Previous Next

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 peppers, roasted, peeled and chopped or 1 cup anaheim chili, chopped, roasted and peeled
1 teaspoon dried oregano
1/4 cup cilantro, chopped
1 medium potato, diced
2 -3 cups warm water (If using the dried posole) or 2 -3 cups additional chicken stock (If using the dried posole)

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.

Nutrition Facts : Calories 263, Fat 11.9, SaturatedFat 2.6, Cholesterol 56, Sodium 1566.4, Carbohydrate 11.2, Fiber 1.3, Sugar 2.9, Protein 25.8

*** Explore more Territorial Chile Posole Stew Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #soups-stews #pork #american #southwestern-united-states #heirloom-historical #holiday-event #winter #stews #stocks #crock-pot-slow-cooker #christmas #native-american #seasonal #meat #pork-ribs #equipment