Posole Mi Casa

  • Yield 8 to 10 servings

Warm up to this delicious southwestern stew.


1 pound posole, washed well
6 cups cold water
5 medium onions, coarsely chopped
4 large garlic cloves, peeled and crushed
4 tablespoons cooking oil
3 pounds boned pork shoulder, cut in 3/4-inch cubes
1 teaspoon crumbled leaf oregano
1/2 teaspoon thyme
2 teaspoons salt (or more as needed to taste)
1/4 teaspoon black pepper
1 2/3 cups chicken broth
1 -- (10-ounce) can whole green chiles, drained and cut in long strips
1 to 3 -- jalapeno peppers, minced (1 pepper makes a mild posole; 3, a torrid one)


  1. Place the posole and water in a large, heavy pot; bring to a simmer, cover and cook slowly until kernels burst and are almost tender (about 3 1/2 hours).  When posole is almost done, lightly brown onions and garlic in 2 tablespoons cooking oil; drain on paper towels.  Add another 2 tablespoons of oil to a skillet and brown pork cubes, a few at a time.  Drain on paper towels.  Add onion, garlic, pork; add all remaining ingredients to the posole; mix in well and simmer covered for 3 more hours.  Taste for salt and adjust as needed.  Serve in large soup plates and pass a rich red chile sauce for topping if desired.


Recipe reprinted with permission from The Junior League of Albuquerque’s Simply Simpatico (The Junior League of Albuquerque, NM, 1981).