Territorial Chile Posole Stew
Dive into the bold, comforting flavors of Territorial Chile Posole Stew, a hearty New Mexican classic that combines tender, slow-simmered pork shoulder with earthy hominy and smoky dried red New Mexico chiles. This rich and satisfying stew is elevated by its robust chile puree, which adds depth and warmth to every spoonful. Brightened with a splash of fresh lime juice and garnished with chopped cilantro, crunchy radishes, and crisp shredded cabbage, this dish offers a delightful balance of textures and flavors. Perfect for cold nights or gatherings, this easy-to-make, flavorful posole will transport your taste buds straight to the Southwest. Ready in about two hours and serving six, it's a soul-soothing meal you’ll return to again and again.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 6 dried red New Mexico chiles, stems and seeds removed
- 6 cups chicken stock
- 3 cups canned hominy, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons fresh lime juice
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup sliced radishes (for garnish)
- 1 cup shredded cabbage (for garnish)
Instructions
Trim any excess fat from the pork shoulder, then cut it into 1-inch cubes. Season the pork with salt and black pepper.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork in batches to avoid crowding, and sear each side until browned, about 3-4 minutes per batch. Remove the pork and set aside.
In the same pot, add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and sauté for another 1 minute, until fragrant.
While the onions and garlic cook, place the dried red New Mexico chiles in a bowl and cover them with boiling water. Let them soften for 10 minutes, then drain the chiles, reserving 1 cup of the soaking liquid.
Transfer the softened chiles and the reserved soaking liquid to a blender. Blend until smooth to create the chile puree.
Return the seared pork to the pot with the onions and garlic. Stir in the chile puree, chicken stock, hominy, ground cumin, and dried oregano. Bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for about 1.5 hours, or until the pork is tender and the flavors have melded together. Stir occasionally to prevent sticking.
Once the stew is done, stir in the fresh lime juice for a bright finish. Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve the stew hot, topped with garnishes such as fresh cilantro, sliced radishes, and shredded cabbage. Enjoy!
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 573 mg | 25% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 6.4 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 903 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
