New Mexico Posole
Description
This authentic New Mexico Posole is a comforting, rustic stew that captures the essence of Southwestern cooking. The dish relies on the deep, earthy flavor of slow-cooked pork and the distinctive heat of roasted green chiles. Hominy, or posole, provides a satisfying, chewy texture that absorbs the savory broth. Perfect for cold evenings or festive gatherings, this meal is rich in protein and flavor. It is a timeless family favorite that brings warmth to the table with every spoonful.Ingredients
Directions
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Place the frozen posole in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for about 2 hours, or until the kernels begin to pop and soften.
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Add the cubed pork, chopped onion, and minced garlic to the pot with the posole.
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Simmer the mixture over medium heat for about 1 hour, or until the pork is tender and cooked through.
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Stir in the roasted, peeled, and seeded green chiles and the canned stewed tomatoes.
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Season with salt to taste and simmer for an additional 15-20 minutes to allow the flavors to meld.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 824.0kcal
- % Daily Value *
- Total Fat 47.7g74%
- Saturated Fat 17.0g85%
- Cholesterol 272.4mg91%
- Sodium 211.1mg9%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 91.9g184%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The recipe calls for "pork, cut in bite sized pieces." Ensure the pork is trimmed of excess fat if desired.
Green chiles should be roasted, peeled, seeded, and chopped. Adjust the amount of chiles based on your preferred heat level.
You can use dry posole instead of frozen, but it will require a significantly longer cooking time (often 6-8 hours) to soften properly.
Chicken can be used as a substitute for pork for a lighter version of this dish.
Stewed tomatoes help balance the heat of the chiles and add a tangy depth to the broth.
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