Mexican Posole Stew

Mexican Posole Stew

16
MARBALET 50

"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."
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Ingredients

3 h servings 373 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 31.8 g
  • 64%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 1149 mg
  • 46%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

16
  1. 20 Ratings

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Most helpful positive review

As I native of Albuquerque, New Mexico, I can authenticate this recipe. My mother prepared posole every year for New Year's Day, and her posole was very similar to this recipe. The pork rinds ...

Most helpful critical review

the rciepe calls for canned hominy then gives directions for fresh hominy that you have to cook till it pops. If you use the canned you do not have to cook it till it pops. It is already cooked....

As I native of Albuquerque, New Mexico, I can authenticate this recipe. My mother prepared posole every year for New Year's Day, and her posole was very similar to this recipe. The pork rinds ...

the rciepe calls for canned hominy then gives directions for fresh hominy that you have to cook till it pops. If you use the canned you do not have to cook it till it pops. It is already cooked....

We have revised the ingredient “4 fresh red chile pepper” to "4 dried hot red chile pepper pods, seeded and diced” to accurately reflect the ingredient as listed in the original submission. - T...

Excellent posole! Like the other reviewers, I didn't know what kind of chilies would work so I used what I had -- dried Guajillo peppers. I bought a bag of them at the grocery store and they'v...

I cooked this for my my fiance and his uncle because their from mexico they thought I was crazy for trying. But they were very impressed with me they loved it so much they ate it breakfast luch...

As a native of Ireland, I can't authenticate this recipe! Ha! Now having said that, I loved the strong pork flavour this stew had. I thought it was fantastic. The only qualm I had was that t...

Wonderful dish for a cold day or any day! I added a small can of El Pato sauce instead of the tomatoes and omitted the feet. Also I blended a cup of the hominy with the softened chilies and garl...

I used this recipie to refresh my memory when re creating my mother in laws posole. This reminded most of hers although I did change several things using indredents I remember her using. First w...

I love posole! I use the dried chiles, and added a couple bay leaves also. Top with cilantro, limes, onion, lettuce, and of course hot sauce! Yummy.