Posole

by // // 11 Comments

Hands-down one of Dave’s favorites. This has evolved over the years and is a flexible recipe. It most recently made an appearance at my team’s YMCA chili fundraiser at the office – yes that chili fundraiser.

Ingredients:

  • 10 ounces Dry Posole (or 2 (two) 29 oz cans of Posole if available in your area)
    ——–
  • 2 pounds Pork Shoulder Roast, cubed
  • 2 Onions, diced
  • 1 can Beer (optional)
    ——–
  • 3 quarts Chicken Broth
  • 4 cloves Garlic
  • 1¼ teaspoon Cumin
  • 1 teaspoon Oregano
  • 1 Bay Leaf
    ——–
  • 14 ounces Salsa Verde
  • 14½ ounces Crushed Tomatoes
  • Salt, seasoning, to taste

Directions:

  1. (If using dry Posole) Soak Posole overnight in plenty of water.
  2. (Optional, for richer taste):
    1. Brown the Pork in a large stock pot, set aside.
    2. Brown the Onions in the same pot.
    3. Deglaze the pot with the Beer.
  3. In a large stock pot, simmer Pork, Chicken Broth, Onions, Garlic, Oregano, Bay Leaf and Cumin 1-2 hours, until Pork is tender.
  4. Remove the Bay Leaf.
  5. (Optional, if prepping the day before) Chill the Pork-Broth mixture, then de-fat before warming.
  6. (If using dry Posole) In 3 qt pan, cover Posole with plenty of water and cook until Posole pops and is tender, 1-2 hours.
  7. Drain Posole, saving some water/liquid if a soupier stew is desired.
  8. Add Posole, Tomatoes, and Salsa Verde to the Pork-Broth mixture. Season to taste.
  9. Heat and serve. Optionally serve with a dollop of sour cream and flour tortillas.

Notes:

  • Heat-wise, this Posole is pretty mild. “Season to taste” is your opportunity to bump it up some, but remember: you can always make things spicier, but you can’t (easily) make them less spicy.
  • Also sometimes called “Pozole,” “Pozolé,” “Pozolli,” or even mistyped “Possole”. The is from the Nahuatl pozolli. The key ingredient is also known as hominy.
  • Posole can be made in a crock pot: Combine everything except Tomatoes and Salsa Verde. Add extra water and cook as for stew. One hour before serving, add Tomatoes and Salsa Verde. Heat and serve.

Prep Time: 3 hrs. (Variables: Dry vs Canned Posole; if chilling before the final cook)
Servings: 10
Source: MLK

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11 comments

  6. Boulder Dude says:

    Nope…
    Only for as long as it took to chop/prep stuff and sautee the onions/garlic to clearness. So about a half an hour.

  7. Amanda says:

    Ok, I give. What the heck is the world’s hottest vodka. I tried a google, but all I could find was some thing that is only sold in Canada.

  8. Margie says:

    Stan made a pepper vodka that turned out, well, peppery. We tried it at Margie Gras and decided that it was a good thing that we had been drinking a bit before said tasting.
    Stan – if you want to post either vodka recipe let me know. The vanilla was very nice.

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