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Posole Stew Recipe - Authentic, traditional corn and chile stew
History
Posole is an authentic and traditional spicy corn stew made by many Southwestern and Mexican families. Corn and chiles were basic foods for the Native Americanís and Mexicanís ancestors and they became a staple in their cuisine. Posole was one of many dishes that stemed from these basic foods and has been eaten for centuries.

Posole
Posole and hominy are not the same, although hominy is often used to make the stew. We are told that hominy is blander than real posole, but posole is much harder to find. Also, the kernels that are used for posole are harder and give the stew a different texture. The hominy makes the stew easier and faster to make since the corn kernels are already softened.

Our Recipe
This is just one recipe for Posole. There are as many recipes for posole as there are cooks. This recipe is an authentic New Mexican form of the stew. The recipes vary in many different ways including how spicy or mild they might be. Experiment with this recipe as your "basic" beginning. If you like less meat, use less. If you like more garlic, use more. If you want it hotter or zestier, add more chilis. Don't like the chicken flavor? Leave out the bullion cubes.
Are you a vegetarian? Leave out all the meat stuff, be sure to add the corn. Now add a little more water and you have an excellent soup. Southwestern or Mexican cooking can be some of the healthiest cuisine around, especially if you leave out the meat.

This recipe should be a starting place for your Posole.

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POSOLE STEW (New Mexican)
(Serves 10-12)

I N G R E D I E N T S:
  • 3 1/2 - 4 lb. pork shoulder
  • 2 - 29 oz. or 30 oz. cans hominy
  • 2 medium onions, diced (not minced)
  • 2 t crushed leaf oregano or 1 t powder
  • 3 garlic cloves, minced
  • 6 green chili peppers (peeled, veined, seeded and chopped)
    OR 2 - 4 oz. cans of chopped green chiles
  • 2 T chile powder
    OR 2 dried red chiles, crushed after seeds are removed
  • 2 chicken bullion cubes
  • 1 small can of whole kernel corn
  • salt and fresh ground black pepper to taste

"How to Make It" I N S T R U C T I O N S :

BOIL pork approximately 2 hours in enough water to cover (around 2 quarts).
COOL pork, being sure to save the water!
RETURN the meat to the water and ADD the remaining ingredients, stirring well.
SIMMER, stirring occasionally, for another hour, adding water as necessary to achieve a stew like consistency.

Tip #1: Use Hatch (best) or Anaheim green chile peppers, NOT jalepenos or green peppers.
Tip #2: PLEASE consider your tolerance for spices. The heat will come from the green chiles and the chile powder. This can be fairly warm, depending on the chiles you use.
Tip #3: If you want a little more color in your stew, add the whole kernel corn.

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Common misspellings: posolť posolli pozole pozoli pasoli pasouli pasole receipe receipt receipts chile chilli chilie.









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