Sherry Blizzard


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.

★★★★★ 1 vote
15 Min
8 Hr
Slow Cooker Crock Pot


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


1I 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.
2Place chile pods, pigs' feet and 3 qts. water in an extra large (12 qt) pot. Bring to a boil. Cover and cook for 1 hour over medium to medium-high heat.
3Add 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.
4Add 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.

About this Recipe

Course/Dish: Beef, Other Soups, Pork
Main Ingredient: Pork
Regional Style: Mexican