Add a photo

Mexican Posole Stew

By: MARBALET  
"This Mexican pork stew can be served without the pork rinds and pigs' feet, if desired, but it will not be authentic. Posole may be served as a main dish with tortillas or crackers. Posole can be found in the meat section if it is available in your area. If not available, hominy can be substituted in the same quantities but no rinsing or pre-cooking is needed. Add red chili sauce and leave the seeds in the peppers for a hotter/spicier taste. You can also add one can of tomatoes to enhance the flavor of the stew."

Rating: This weblink has been rated 10 times with an average star rating of 4.6 Read Reviews (8)

Rate/Review | 586 people have saved this

Prep Time:
10 Min
Cook Time:
2 Hrs 50 Min
Ready In:
3 Hrs

Servings  (Help)

Calculate

 

Original Recipe Yield 12 servings
 

Ingredients

  • 2 pounds boneless pork loin, cubed
  • 8 ounces fried pork skins
  • 2 pig's feet
  • 1 tablespoon salt
  • 2 (15 ounce) cans white hominy, drained
  • 1 teaspoon dried oregano
  • 2 cloves garlic, crushed
  • 2 tablespoons chopped onion
  • 4 dried hot red chile pepper pods, seeded and diced

Directions

  1. Place meat, pork rinds, and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.
  2. Remove excess grease and set aside. Reserve liquid.
  3. Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped.
  4. Mix meat, posole, rind, and shanks or pigs' feet. Add oregano, garlic, onion, and chile pods. Let simmer for about 1/2 hour.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 368 | Total Fat: 19.6g | Cholesterol: 77mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by CINDYSI 
As I native of Albuquerque, New Mexico, I can authenticate this recipe. My mother prepared... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2003 by the allrecipes staff 
We have revised the ingredient “4 fresh red chile pepper” to "4 dried hot red chile pepper... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 7, 2008 by wsf 
As a native of Ireland, I can't authenticate this recipe! Ha! Now having said that, I loved... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2008 by Christina 
Excellent posole! Like the other reviewers, I didn't know what kind of chilies would work so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2009 by Danielle 
I cooked this for my my fiance and his uncle because their from mexico they thought I was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 13, 2008 by April 
YUM! Ive used this recipe several times and each time I think I like it more. Thanks for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by ShareBear Supporting Member (Click to learn more about Supporting Membership)
I love posole! I use the dried chiles, and added a couple bay leaves also. Top with... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2009 by MarieLupe 
Wonderful dish for a cold day or any day! I added a small can of El Pato sauce instead of the... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?