Slow Cooked Posole

Winter is here! Yes, that was my attempt of including Game of Thrones in any aspect of my life. The obsession is real. But really, let us begin. Winter is here and one of my reasons for loving winter, aside from chunky sweaters, Christmas and Uggs, is delicious soups and stews, aka Posole!

For New Years Eve, I decided to combine my mom and my mother-in-law’s Posole recipes to create the best of the best Posole. And not to toot my own horn, but it came out aca-ahh-mazing. Maybe I should note, I am a new stay-at-home mommy who has a habit of playing movies throughout the day for background noise. I will be quoting a whole lot of movies and tv shows.

Back to food, yes, even my picky husband called it the best posole he has ever had. This is coming from the guy who didn’t stop bugging me until I called his mom for her famous recipe. I have to add, it is extremely easy!

Posole Sauce

Ingredients

  • 7.5 oz – California Chile Pods (1 bag of El Guapo California Chile Pods)
  • 1 Whole Garlic Clove
  • 1 tbsp – Dry Oregano
  • Water, tap (enough to cover the chiles)
posole Chile pods
California Chile Pods - Star of the Stew

Procedure

1. Place the chile pods, garlic clove and oregano in a large pot. Add enough water to fully cover the chiles. The chiles are light and may float, add enough water that allows all the pods to fully submerge under water if pushed down with tongs.

Posole Dry California Chile Pods

2. Turn on heat to medium-low and cook until the chile pods change colors from dark red to a deep pink color, about 2 hours. Occasionally move the chiles around with tongs to ensure all pods hydrate and evenly change color. Remove from heat and cool to the touch.

Pork Guajillo - Re-hydrated Guajillo Chile Pods

3. Once cool, grab each chile, pull the stem out and place into a blender. Some chiles will be very soft and the stems will naturally fall off in the cooking process. Add 3 cups of the cooking water and process until almost smooth. Discard all the stems.

posole Chile w/o stems
posole Chile in blender
posole sauce blended

4.  Finally, strain the sauce through a fine mesh strainer into an empty bowl. The sauce mixture will be thick and hard to strain, and is easier done in smaller batches. Move around with a spoon until all you see is skin and seeds. Set aside.

posole sauce strained
posole sauce seeds skin

Get Your Stew On

posole pork cuts

Pork Meats

The pork stew mix is premixed in store. I purchased all the meat at my local hispanic grocery store. I add additional diced pork and pork feet to enhance the flavor. You can add any mixture of pork cuts to your stew.

posole white hominy

Juanita's Mexican Style Hominy

This is the #10 can. There are other brands of hominy that are perfect substitutes, this is just the brand we love to use.

Ingredients

  • 6 lbs, 14 oz (#10 can) – White Hominy
  • 2 lbs – Pork Stew, pre mixed
  • 2 lbs – Diced Pork, pre diced
  • 1.5 lbs – Pork Feet
  • ¼  White Onion
  • 1 each – Garlic Clove
  • Water, tap (enough to cover hominy and meat by 2-3 inches)
  • Knorr’s Chicken Flavoring Bouillon (to taste)
  • Optional Toppings

Procedure

1. Drain the hominy and run under the cold tap water until the water runs clear. Move the hominy around with your hands to make sure all pieces get washed.

2. Add the washed hominy, pork stew mix, diced pork, pork feet, onion and garlic clove to a large stock pot. Pour in enough water to about 2 inches above the mix. Cook on low heat until the grain and meat is tender, about 7 hours. 

3. Once the hominy and meat is soft and tender, slowly add in the reserved posole sauce and mix until well combined. Bring the stew to a low rolling boil.

posole in pot

4. Once the stew has begun to boil, begin adding the Knorr’s chicken flavoring and continue adding until the desired flavor is reached.

After the desired taste is reached, allow the stew to boil an additional 30-45 minutes until the flavors marry.  

Pour into bowl and add any toppings you wish. Voila! Traditional Mexican posole for any night!

Posole Toppings
Optional Toppings (Left to Right): radish slices, limes, lettuce, cabbage. dry oregano

Notes:

  • I slow cook my meat over low heat. However, if you are in a time crunch and do not have all day to spend on a stew, you could speed up this process by raising the temperature on your stove. 
  • Sauce can be made in advance and refrigerated to reduce cook time.
  • The last boil to marry the flavors can be reduced to 5-10 minutes if short on time.

How did your posole come out? Show me! Tag @feasting_mexican on Instagram and Pinterest

This post contains affiliated links. 

Slow Cooked Posole

Slow Cooked Pork Stew that warms you right up in the midst of Winter! 
Prep Time10 mins
Cook Time9 hrs
Total Time9 hrs 10 mins
Course: Main Course, Soup
Cuisine: Mexican
Servings: 10 bowls
Author: Sharon Guerrero-Perez

Ingredients

Posole Sauce

  • 7.5 oz California Chile Pod, Dry (1 whole bag - El Guapo brand)
  • 1 Garlic Clove
  • 1 tbsp Oregano Leaves, Dry
  • Water, Tap (enough to fully cover the chiles)

For the Stew

  • 6.25 lbs Juanitas Mexican Style White Hominy (the entire #10 can (6 lbs, 4 oz))
  • 2 lbs Pork Meat (pre diced)
  • 2 lbs Pork Stew Mix (pre mixed at local hispanic grocery store)
  • 2 lbs Pork Feet
  • 1/4 White Onion
  • 1 Garlic Clove
  • Water, Tap (enough to cover the hominy and pork by 2-3 inches)
  • Knorr's Chicken Flavoring Bouillon (to taste)

Instructions

Posole Sauce

  • Add the chiles, garlic clove and oregano in a large pot. Add enough water to fully cover the chiles. Cook over medium-low heat until the chile pods change colors from dark red to a deep pink color, about 2 hours. Occasionally move the chiles around with tongs to ensure all pods hydrate and evenly change color. Remove from heat and cool to the touch.
  • Once cool, grab each chile, pull the stem out and place into a blender. Some chiles will be very soft and the stems will naturally fall off in the cooking process. Add 3 cups of the cooking water and process until almost smooth. Discard all the stems.
  • Finally, strain the sauce through a fine mesh strainer into an empty bowl. The sauce mixture will be thick and hard to strain, and is easier done in smaller batches. Set aside. 

For the Stew

  • Drain the hominy and run under the cold tap water until the water runs clear. Move the hominy around with your hands to make sure all pieces get washed. 
  • Add the washed hominy, pork stew mix, diced pork, pork feet, onion and garlic clove to a large tall stew pot. Pour in enough water to roughly 2-3 inches above the mix. Cook on low heat until the grain and meat is tender, about 7 hours. 
  • Once the hominy and meat is soft and tender, slowly add in the reserved posole sauce and mix until well combined. Bring the stew to a low rolling boil.
  • Once the stew has begun to boil, begin adding the Knorr's chicken flavoring and continue adding until the desired flavor is reached. Allow the stew to boil an additional 30-45 minutes until the flavors marry.
  • Pour into bowl and add any toppings you wish. Voila! Traditional Mexican posole for any night!

Notes

  • I slow cook my meat over low heat. If you are in a time crunch and don't have all day to spend on a stew, speed up the process by raising the temperature on your stove. 
  • Sauce can be made in advance and refrigerated to reduce cook time.
  • The last boil to marry the flavors can be reduced to 5-10 minutes if short on time.
  • Optional Toppings: shredded cabbage, shredded lettuce, radish slices, limes, Tapatio salsa, dry oregano leaves

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