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    You are in: Home / Recipes / Territorial Chile Posole Stew Recipe
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    Territorial Chile Posole Stew

    Territorial Chile Posole Stew. Photo by PaulaG

    1/4 Photos of Territorial Chile Posole Stew

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    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 20 mins

    20 mins

    6 hrs

    PaulaG's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Warm a large heavy skillet over medium high heat; sprinkle the meat with salt and pepper.
    2. 2
      Add the seasoned meat to warmed skillet and cook stirring frequently until lightly browned.
    3. 3
      Lower the heat to medium and add the onion and garlic.
    4. 4
      Sauté until the onion is tender, about 5 minutes.
    5. 5
      Place the contents of the skillet into the crock-pot and add remaining ingredients.
    6. 6
      If using canned posole, wait until the last 2 hours to add to the crock-pot.
    7. 7
      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.
    8. 8
      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.
    9. 9
      Salt the stew to taste, garnish with additional cilantro if desired and serve.

    Ratings & Reviews:

    • on October 27, 2009

      55

      Wonderful posole I cannot stand hominy, But I love the dried 'posole' kernels followed exactly only change I used pork shoulder great stuff

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    • on May 07, 2011

      55

      Original review-1/13/2010
      Deliciously spicy, and very warming on a cold, dreary January night. I could not find dried posole, so used canned. Along with the fresh New Mexico chili, I added a chopped, dried New Mexico chili (red) for color (and the seeds for heat). Will try to find the dried hominy for next time. Served with low fat lime tortilla chips. Made for Soup is On in the diabetic forum.

      Update-1/8/2011
      I have made this a few times now, and thanks to Paula for sending me the dried hominy to try. I realized I had never come back here to report that she is right, it IS much better than the canned. Thanks, Paula!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2009

      55

      Very , very good. Made just as written. I will add tomatoes next time. Thanks for a great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Territorial Chile Posole Stew

    Serving Size: 1 (533 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 262.9
     
    Calories from Fat 106
    40%
    Total Fat 11.8 g
    18%
    Saturated Fat 2.6 g
    13%
    Cholesterol 56.0 mg
    18%
    Sodium 1566.3 mg
    65%
    Total Carbohydrate 11.1 g
    3%
    Dietary Fiber 1.3 g
    5%
    Sugars 2.8 g
    11%
    Protein 25.8 g
    51%

    The following items or measurements are not included:

    dried corn kernels

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