Brought to you from Dad’s kitchen in Socorro, New Mexico! I conjured this posole recipe after watching my father-in-law, Bill Stone, make it one Christmas. I pestered him all the way through to estimate the handfuls of deliciousness he was throwing in! Thanks, Papa Stone, for introducing me to a Winter tradition!
One of my favorite things about David is that he brings the southwest into my family. 🙂 We like luminarias on our doorstep and pounds of green chile in our freezer. Navajo rugs. Kokopelli. The proper way to make an adobe gingerbread house is with oreo tires on the roof and red hot ristras round the door. And no holiday season is complete without a giant pot of warm posole, loaded with chicken, pork, hominy, and green chile.
Despite the fact that Socorro, New Mexico is in the middle of nowhere, has less than 9,000 people, and now lacks what I would call a REAL grocery store… I love it, there. I always look forward to going back for a visit. Papa Stone’s house is on the edge of town, where there is plenty of open space to take the dogs for a walk. (50 bucks says we’re pulling cactus spines out of Darwin the first time he goes with us.) I love the star-gazing. I love the dry air. I love the chicken clucks you can hear in the backyard. I love that their house is truly indoor-outdoor… with no less than three dogs and two cats and less welcome visitors coming and going as they please. (No joke–eating in the middle of dinner last year and we suddenly realized there was a quail staked out in the corner.)
When we couldn’t make it back for Christmas this year, I wanted to do anything that would remind David of home. So posole happened. 🙂 I love this recipe because it makes for an easy day–just throw everything in and let it go. We do ours with pork and chicken, but you could easily do one or the other. It really is better if you can use roasted green chile. (If you don’t have your own, most grocery stores sell frozen roasted green chile or 505 brand has a jar of it.) But most importantly . . . don’t forget the quesadilla for dunking!!
wyldflour
One GIANT stock pot full
45 minPrep Time
2 hr, 15 Cook Time
3 hrTotal Time
Save RecipeIngredients
- 3 lb pork butt
- 1 whole chicken
- 1 yellow or white onion
- 4 garlic cloves
- 1 Tablespoon dried oregano
- 1 Tablespoon olive oil
- 2 yellow or white onions
- 4 garlic cloves
- 3/4 cup roasted green chile (frozen or thawed)
- 6 lbs canned hominy (our store has a 6 lb can or you can use 3-4 29 oz cans)
- 4 14 oz cans diced tomato
- 1 Tablespoon dried oregano
- 2 Tablespoons dried red chile powder (if your chile powder is really hot, lighten up on this)
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 Tablespoon dried parsley
- Optional Toppings: fresh cilantro, green cabbage, tomato, avocado, cheddar cheese
Instructions
- I highly recommend making a day ahead of time to let all the flavors strengthen.
- Cut raw pork butt into 2 inch chunks and drop into large stock pot. Add whole chicken. Add enough water to cover all meat by a couple inches.
- Add one roughly sliced onion, 4 roughly sliced garlic cloves, and 1 Tablespoon dried oregano. Bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer for 1 hour and 15 minutes.
- Remove chicken and pork to large mixing bowl. (This will be hard since it will probably start falling apart.) Use tongs and a slotted spoon to pull all of the meat into the mixing bowl. Remove bones, skin, and all the goop you don't want. Pull apart any big chunks of meat into bite-sized chunks and set aside.
- Strain stock through mesh sieve into another large pot (or two large pots if you have that much stock). Discard the goop in the sieve and set the stock aside.
- Sautee 2 chopped onions and 4 minced garlic cloves in 1 Tablespoon olive oil in the bottom of the stock pot for 3-4 minutes.
- Add green chile, 1 Tablespoon dried oregano, and dried chile powder, and sautee another 1-2 minutes.
- Add chunked meat, hominy, and diced tomatoes.
- Add stock until you get your desired consistency and simmer 1 hour over medium-low heat.
- Add salt and pepper to taste, plus 1 Tablespoon dried parsley.
- If serving right away, serve with any desired toppings. If making ahead of time, remove pot from heat and allow to cool. Store entire pot in the fridge and re-heat on the stove-top over medium heat.
Notes
We like to serve posole with chopped green cabbage and cheese quesadillas! Just drop some cabbage straight into your bowl and stir it in.
Calories
Fat
Carbs
Protein
Comments