Pueblo White Posole Stew
Description
This delightful and comforting Pueblo White Posole Stew, a traditional dish rich in flavor and history, embodies the essence of culinary heritage with its roots tracing back to the Pueblo Indians. Posole, derived from the Spanish word for hominy—lime-treated whole corn kernels—offers a heartwarming experience that’s not just reserved for special occasions like Christmas Eve or New Year’s celebrations, but is equally cherished throughout the year, particularly during the colder months. While canned hominy is a convenient option, using fresh or frozen posole elevates the flavor profile, creating a dish that is both satisfying and nourishing.
Recipe Information
| Cook Time | Prep Time | Total Time |
|---|---|---|
| 2 hours | 10 minutes | 2 hours 10 minutes |
Nutritional Information (Per Serving)
| Calories | Fat (g) | Saturated Fat (g) | Cholesterol (mg) | Sodium (mg) |
|---|---|---|---|---|
| 393.5 | 27.3 | 9.5 | 107.3 | 103.1 |
| Carbohydrates (g) | Fiber (g) | Sugar (g) | Protein (g) |
|---|---|---|---|
| 8.6 | 1.4 | 4.1 | 27.4 |
Recipe Category
Stew
Keywords
One Dish Meal, Pork, Meat, Mexican, < 4 Hours
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | yellow hominy |
| 2 | green chili peppers |
| ½ | garlic cloves (minced) |
| 2 – 3 | onions (chopped) |
| 2 | tablespoons of oregano |
| ½ – 1 | teaspoons of salt |
Instructions
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Prepare the Broth: For a richer and thicker stew, begin by boiling pork bones in a large pot of water. Once the broth is prepared, allow it to cool, then refrigerate it overnight. This step is crucial as it enables the fat to rise to the surface, which can then be skimmed off the next day, resulting in a broth that is not only more flavorful but also lighter in fat.
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Cooking Fresh or Frozen Posole: If you opt for fresh or frozen posole, bring a separate pot of water to a boil. Add the posole and cook until the kernels pop open, indicating they are ready to absorb the flavors of the stew. Once popped, drain the posole and set it aside for later.
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Combine Ingredients: In a large pot or Dutch oven, combine the skimming broth or water, the cooked posole, minced garlic, chopped onions, oregano, diced green chili peppers, and salt. Stir the ingredients gently to ensure even distribution of flavors.
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Simmer the Stew: Cover the pot with a lid and bring the mixture to a gentle simmer. Allow the stew to cook slowly for about one and a half hours, stirring occasionally. This long cooking process allows the flavors to meld beautifully, resulting in a rich and satisfying dish. If using canned hominy, include the juice from the can for added flavor, and note that cooking time may be reduced.
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Final Adjustments: After simmering, taste the stew and adjust the seasonings as needed. A little extra salt or a pinch more oregano can enhance the overall flavor.
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Serve and Enjoy: Serve the Pueblo White Posole Stew hot, accompanied by warm flour tortillas. The tortillas are perfect for dipping and add a delightful touch to the meal, enhancing the authentic experience of this hearty stew.
Conclusion
This Pueblo White Posole Stew is more than just a meal; it’s a celebration of culture, tradition, and warmth, perfect for sharing with family and friends. Enjoy the delightful flavors and rich history every time you serve it, bringing a piece of the Southwest to your table.
