New Mexican Posole

I shared this recipe in yesterday's Podcast #20. This is a classic of New Mexican winter cooking. When I think of home, I think of posole. A bowl of this hominy-like stew with rich red chile and pork is my idea of heaven.

1 (3 pound) Pork Loin (or Pork Shoulder), cubed
4 garlic cloves, minced
2 1/2 cups dried posole
1 large onion, diced
2 teaspoons Oregano
1/2 teaspoon thyme
2 tablespoons salt
1 teaspoon black pepper
4 (4 ounce) cans of green chiles, chopped


Brown the pork cubes with salt and pepper, oregano and garlic and drain any excess fat. Rinse the posole well with cool water. Place it in a large stewpot with the pork cubes and cover with 2 quarts of water or enough to completely cover. Simmer at least 1 hour or until the posole kernels burst.

Add the onions and other seasonings, and simmer covered for several hours, adding water as necessary. The longer it simmers, the better it gets. During the last hour of cooking add the green chiles.

It's even better if you can make it a day ahead, then cool and refrigerate it, and reheat it for serving.

Serves 8-10


food recipe posole chile personal chef New Mexico