Posole Stew

SUBMITTED BY: Cheryl Bishop

"This is an adaptation from a New Mexico staple. Posole is a common dish in the Jalisco region of Mexico."

SERVINGS & SCALING

Original recipe yield: 6 to 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

8 ounces blue corn posole
2 quarts water
Salt to taste
3 cloves garlic, minced
10 drops hot pepper sauce
1 1/2 pounds pork loin, cut into 1 inch cubes
3 tablespoons ketchup
2 tablespoons diced green chile pepper
1 tablespoon dried minced onion
3 carrots
1/3 large eggplant, diced
1 onion, chopped
2 yellow squash, chopped
3 cloves garlic, minced

READ REVIEWS (2)

DIRECTIONS

Soak the posole in 6 cups of salted water overnight. Drain and rinse.
In a large stock pot combine 2 quarts water, salt to taste, garlic and hot pepper sauce. Bring to a boil and boil for two hours, checking often to make sure posole is fully covered; add water as necessary. If adding meat, do so at this time. Cook one more hour.
Add the ketchup, green chile peppers, onion flakes, carrots, eggplant, onion, squash and garlic. Stir together and reduce heat to low. Let simmer for 1/2 hour to 1 hour depending on altitude.

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REVIEWS

Reviewed on Oct. 15, 2004 by SMPARSONS

Nice recipe - one of my favoriate dishes - readers should note that Posole is really hominy...or a version of hominy if you want to get technical. If you can't get blue corn posole or hominy, feel free to substitute White or yellow corn hominy (NOT hominy grits though). I didn't use the squash or Eggplant, instead I added strips of cabbage at the very end for texture and I added a fair amount of cumin and a squeeze of lime juice - which is more in the mexican style. If I can find blue corn posole, I'll try it with the squash - I bet the colours would be as ravishing as this beautiful dish. I use pork shoulder in this, and put it in at the beginning before the Posole, after a couple of hours you should have a nice broth and the pork will shred easily with a fork. The add the Pozole and continue to cook. Some places in Mexico sear the meat first and then add all the ingredients to make a kind of braising sauce - in that case just simmer the whole thing and use stock insetad of water.

9 users found this review helpful

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