Recipe by Stella Mae
This is an easy and delicious pork stew. Posole is the Spanish word for hominy (lime-treated whole corn kernels). You can used drained, canned hominy and it's good and easy to find, but a stronger flavor comes from fresh or frozen posole. There is red posole (red chilies) and white posole (green chilies), and both are popular throughout Mexico, New Mexico and parts of the southwest. Posole probably originated with the Pueblo Indians, and has become a real must for Christmas Eve, New Year's eve or New Year's day to bring good luck. But most people enjoy this stew year-'round as well, especially in winter.
- 2 lbs pork shoulder, sliced into bite-sized pieces. (Some people prefer to make this with pork ribs.)
- 2 lbs white posole, fresh, frozen or 2 (29 ounce) cans , white or 2 (29 ounce) cans yellow hominy
- 1⁄2 lb fresh green chili pepper, peeled and seeded (you can buy frozen green chile in most southwestern supermarkets, or you can find canned green chili)
- 2 -3 garlic cloves, mashed
- 2 large onions, chopped
- 1⁄2-1 teaspoon oregano
- salt (optional)
Directions See How It's Made
- 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.