posole

Name: Posole
Prep time: 15 min
Cook time: 8 h
Yield: 15
Cuisine: Mexican
Ingredients: 7 - bueno dried red chile pods (stems and seeds removed); 6 - pigs feet (i didn't have any, and this is optional); 6 quart(s) water; 1 pound(s) lean pork meat, bite-sized; 1 pound(s) lean beef stew meat (i used moose just because i had it available)); 1 - 2 lb. package bueno posole (frozen); 2 medium onions, diced; 6 clove(s) garlic, minced; 4 teaspoon(s) granulated garlic (use only granulated--not garlic powder); 1 1/2 tablespoon(s) salt; 1 - 14 oz container red chile; 1 ounce(s) bag green menudo mix or 2 tbsp mexican oregano

(1 RATING)

36 Pinches 2 Photos

Sherry Blizzard

Piney Flats, TN

Updated on Jan 1, 2014

A family tradition I cherish is the making and eating of Posole on New Year's Eve. Posole and chile are treasures that I can't get in Alaska, so it is even more valuable to me. Posole is the ultimate in comfort food. I can't, and won't, take credit for the recipe. It is found on the back of the Bueno Posole bag. My mother uses this recipe and why mess with perfection? I do, however, add a 1 oz. package of Lowe's Green Menudo Mix (you can use Mexican oregano instead). Contrary to popular belief, posole is not just HOMINY but lime-soaked corn.

Rate

prep time 15 Min

cook time 8 Hr

method Slow Cooker Crock Pot

yield 15-20 serving(s)

Ingredients

7 - bueno dried red chile pods (stems and seeds removed)
6 - pigs feet (i didn't have any, and this is optional)
6 quarts water
1 pound lean pork meat, bite-sized
1 pound lean beef stew meat (i used moose just because i had it available))
1 - 2 lb. package bueno posole (frozen)
2 medium onions, diced
6 cloves garlic, minced
4 teaspoons granulated garlic (use only granulated--not garlic powder)
1 1/2 tablespoons salt
1 - 14 oz container red chile
1 ounce bag green menudo mix or 2 tbsp mexican oregano

How To Make posole

Step 1

Rinse and remove seeds and stems from chile pods. Boil chile pods in 2 cups water until soft (about 10 minutes). Remove to a food processor and add a little of the chile liquid to make a puree. Use a fine mesh strainer to remove the skin. You want the chile but not the skins.

Step 2

I find it easiest to put everything in a large crockpot and let it cook all day or all night but I am posting the directions as written on the bag.
Step 3

Add pork and stew meat (including bones if any), posole and 3 more qts. water to pot. Bring to a slow boil. Cover and cook for 30 minutes over low to medium heat.
Step 4

Add remaining ingredients. Bring to a slow boil. Cover and cook for 1 hour over low to medium heat, allowing flavors to blend. Serve with warm tortillas.
Step 5

Optional: When I was a kid, my best friend's mom used to add pig's feet. I know this might be a turn off for some people, but it does add another layer of flavor.
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