A Posole Recipe, Not Just for Special Occasions

Some foods just have a special place in our hearts - it’s a combination of tradition, flavor, atmosphere, and yes, even the time of year, that all contribute to an unforgettable dish.

If you’ve never heard of posole, it’s s special dish traditionally served in New Mexico in the winter months. It’s a relatively simple stew made with pork and hominy. But although many traditionalists like to serve it only for weddings, parties, or special occasions, you really can make it any night of the week.

Cooking blog Barefeet in the Kitchen published a great, simple recipe for posole that we couldn’t help but pass along:

New Mexican Posole

recipe adapted from Sadie's of New Mexico

Yield: 12 servings

16 cups water

1 tablespoon olive oil

2 29 ounce cans hominy, drained or 1 lb dried hominy

1 1/2 lbs lean pork shoulder, cut into 3/4" cubes

2 tablespoons kosher salt

1 tablespoon garlic powder

1 tablespoon ground cumin (Jim's note: Use caution with the cumin, it can easily ruin the dish.)

1 tablespoons ground oregano

1/2 tablespoon black pepper

For serving: diced yellow or white onion and red chile sauce

DIRECTIONS for using canned hominy: Bring the water to a boil and add all ingredients. Reduce to a low simmer and allow the soup to simmer for one hour.

DIRECTIONS for using dried hominy: Bring the water to a simmer and add the hominy. Let it simmer for 45 minutes, until the kernels have softened and are bursting open. Add the meat and all of the spices. Simmer for one hour.

Ladle into bowls and add onions and red chile to taste. I added a couple tablespoons of sauce to each bowl. Enjoy!

To read the full recipe over at the Barefeet in the Kitchen blog, click here.