Territorial Chile Posole Stew
photo by PaulaG
- Ready In:
- 6hrs 20mins
- 1 lb country-style pork ribs, cut in 1 inch cubes
- 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)
- 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.
Questions & Replies
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Original review-1/13/2010<br/>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.<br/><br/>Update-1/8/2011<br/>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!
Soooo good! I used a 28 ounce can and an additonal 14 ounce can of white hominy & added a 28 ounce can of diced tomatoes along with the additional broth..& 2 t freshly ground cumin seed. As the crockpot was in use I put the stew in my dutch oven & baked for 1 1/2 hrs at 350 degrees F. 1/2 way through cooking I added an additional cup of julienned long red Aztec peppers (from Canada via Costco LOL). Man. oh man, this is great! DH hung around as I divied the leftovers up - some for me to take on contract trip & some for him. Thank you PaulaG, we will be making this one many times through the winter!
We haven't even had dinner yet but I've been sampling this all afternoon and it's WONDERFUL. I cut the recipe back to serve two ...more like four. Only thing I added to the recipe was one large carrot, and that was more for color and a little cumin! I used frozen hominy and did not have any problem with it cooking. Thanks for a great recipe Paula!
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I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.