Authentic Posole Recipe
Serves 10-12 (hearty servings)
5 lbs. Pork shoulder
2 Large cans white hominy
10-12 Dried red chiles (Usually found in the Mexican isle. The more the spicier!)
1 clove garlic
2 tbs. Olive oil
Fresh cracked black pepper
Cut pork into bite sized pieces. Heat olive oil in large stock pot.
Sear pork and season with salt and black pepper. Add enough water to
cover the pork and simmer.
Slice open the dried chiles and remove all seeds and veins (It doesn’t
matter if they break into pieces). In a small pot, boil the chiles with
just enough water to cover. Once tender, about 10-15 min., put chiles
in blender, water and all, add one clove of garlic and 1 tsp oregano.
Blend until smooth consistency.
Add the chile paste to the simmering
pork. Then add the hominy, include the water from the can. If
necessary add water to desired consistency. Salt and pepper to taste.
Simmer until pork is tender and juicy and broth has thickened slightly.
Cooking Time: 1.5 hours +
Chopped onion and cabbage can be added when serving the dish. Also, lemon
slices and tostadas are often served.
Posole is a spicy corn stew made by many Mexican families.
Corn and chiles were basic foods for the Native American’s and Mexican’s
ancestors. These crops became a staple in their cuisine. Posole was one
such dish that stems from these basic foods and has been eaten for centuries.
Other spellings include: posolé, pozolé, posol, posolli, pozole.
Traditional Cooking and Serving Methods
This is just one recipe for Posole. Although there are many
others, this recipe is an authentic Mexican form of the stew. Many different
recipes for posole exist on the Interent. Different cultures within Mexican
culture offer different recipes and Americanized versions of the recipe
can be found as well. The recipes vary in many different ways. Posole can
be adjusted for the amount of heat that is wanted in the stew (add more
or less chiles to taste). Some families leave the seeds in the chiles, but
this makes the stew very spicy, so be prepared. Different meats can be used
as well, such as chicken. Even the chiles can vary depending on the region,
red chiles in some areas, and green chiles in others. The basic concept
to posole is that a corn kernel is used to make the stew and a spicy broth
Posole is processed from corn and is made by soaking the kernels
in some form of water. Different sources suggest different ways to soften
the corn. They include limewater and calcium hydroxide. This process removes
the hard shell of the kernel. Then the kernels become big and puffy from
the excess water.
Posole is not the same as hominy, although hominy is often used to make
the stew. One source suggests that hominy is blander than real posole, but
posole can be harder to find. Also, the red kernels that are used are harder
and give the stew a different texture. The hominy makes the stew easier
to make as well, since the corn kernels are already softened.
Letty Johansen provided her mother’s original recipe.
Thank you! Letty’s family lives in San Antonio and her grandparents
live in Mexico.