Catholic Recipe: Posole (Mixed Stew)

INGREDIENTS

  • 1 onion, chopped
  • 2 cloves garlic, peeled and chopped
  • 2 tablespoon vegetable oil or lard
  • 1/2 teaspoon each black pepper, ground
  • cumin, cloves, cayenne
  • 1-1/2 lbs. pork shoulder, cooked and cut into 1-inch cubes
  • 2 to 3 cups canned white or yellow hominy (drained and rinsed)
  • 3 to 5 cups pork broth, degreased and strained;
  • 1 cup canned chopped green chiles
  • 2 whole Jalapenos, canned or fresh (omit for milder recipe)
  • salt to taste

Details

Prep Time: N/A

Difficulty: N/A

Cost: N/A

For Ages:n/a

Origin: United States California Missions

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Food Categories (1)

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Feasts (1)

Posole is a mixed stew made in a large kettle often served in the Franciscan missions in California, a combination of Spanish/Mexican/Native American cultures. This would be an appropriate dish to serve on the feast of St. Junipero Serra.

DIRECTIONS

In a large soup pot or kettle. Sauté the onion and garlic in oil or lard until wilted and beginning to brown. Add the spices, stirring to blend. Add the pork, drained and rinsed hominy, pork broth, the green chiles and jalapenos. Cook at a simmer, covered, for 45 to 60 minutes or until the meat and hominy are tender and the chiles and onions are well amalgamated into the broth. To assure a generous amount of broth for each serving of posole, add more water or broth as needed to keep pork covered in the final minutes of stewing. Remove posole from heat and cool slightly. Degrease the stew. Check to see if salt is needed. Reheat before serving. Ladle posole into wide soup plates and garnish (red or green salsa, finely shredded lettuce or cabbage, thinly sliced radishes, chunks of ripe avocado, chopped tomato and lime wedges). Warm flour tortillas and salsa are good accompaniments.

Recipe Source: Recipes from Various Websites