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    You are in: Home / Recipes / Posole, Mexican Stew Recipe
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    Posole, Mexican Stew

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    MadCity Dale's Note:

    This recipe has been served at the Northside Farmers Market the last 4 years. My friend, Sergio Corona, Lunch Chef at Rossario’s, showed me this recipe and the 2 of us have served each year at the”Cinco de Mayo” celebration the first Sunday in May. It is a pretty authentic recipe except, we felt the pigs foot in the center of each bowl on top the Posole stew and covered with shredded cabbage would be a little too much for Gringos. So we say we use pork neck bones. Above garnish or finish is the correct custom of his family from Jalisco, Mexico.

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    Units: US | Metric


    1. 1
      Rehydrate dried chili’s by boiling in 2 cups water for 1 hour. Run through blender and set aside.
    2. 2
      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)!
    3. 3
      Drain and rinse well hominey.
    4. 4
      Add water to a large heavy stock pot. ADD neck bones(or pigs feet), onions, garlic, salt and bay leaf.
    5. 5
      Simmer 2 hour and add, chopped celery, browned pork, dried chili/liquid, and hominey.
    6. 6
      Add corn 10 minutes before finish. Garnish with a cooked Pigs Foot on top of Posole covered with shredded Cabbage and sliced Radish.

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    Nutritional Facts for Posole, Mexican Stew

    Serving Size: 1 (492 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 300.8
    Calories from Fat 101
    Total Fat 11.2 g
    Saturated Fat 3.5 g
    Cholesterol 40.8 mg
    Sodium 1781.9 mg
    Total Carbohydrate 32.7 g
    Dietary Fiber 5.4 g
    Sugars 3.6 g
    Protein 17.3 g

    The following items or measurements are not included:

    pork neck bones

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