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).



Get every new post delivered to your Inbox.

Join 238 other followers