Posole: Mexican Pork Stew


It’s accidentally become Mexican week here at the little house but that’s a good way to kick off the new year! I don’t pretend that this posole is authentic, I have a hunch that posole is like chili: there are as many ways to make it as there are cooks. I make it fairly often in January and February, because I have a theory that hot, spicy foods help ward off colds and flu.

I’ve never made it without the pork before but if you’re vegetarian I think it would be well worth a try, especially if you added in a cup of cashews for the last two hours of cooking time.

It’s a wonderful dish for the crockpot. You can walk in the door after a long day to a delicious spicy stew. All you’ll have to do is throw together some quick quesadillas for the side and dinner is served! I cooked this over a Sunday so I took the time to precook the pork, but it’s still wonderful if you just combine it all at the start.

Posole Recipe, Makes six generous servings

2 large pork loin chops, cut into bite-size pieces
1 bottle of Corona, if you have it; otherwise substitute a can of broth
1 c. chopped onion
1 chopped red pepper (optional)
1 small can green chilis
1/2 can chipotle peppers in adobo sauce (these can really heat it up, you can leave them out if you prefer something milder)
1 12-oz. can hominy
1 15-oz. can black beans
1 28-oz. can tomato sauce
Chili powder to taste

If you are leaving for work combine all the ingredients in the crockpot, layering them starting at the top of the list so you will end with the tomato sauce on top. Cook on high for 4-6 hours with the lid slightly ajar.

If you are working around the house: Combine the first six ingredients in your crock pot. Cook for about four hours on high until the meat is tender.


Add the remaining ingredients and cook on high for another two hours until thickened.


This warms up really well and gets better over time as the flavors blend. Now that we’ve balanced out the blood sugar a little bit this weekend we’ll get back to baking!


PS: I’ve also rolled leftover posole up in tortillas, sprinkled it with grated cheese and baked it until heated through. A delicious way to disguise leftovers!


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