Sunday Supper Posole (Mexican Stew)

"This recipe has been served at the Northside Farmers Market the last 4 years. My friend, Sergio Corona, Lunch Chef at Rossario’s, showed me this recipe and the 2 of us have served each year at the”Cinco de Mayo” celebration the first Sunday in May. It is a pretty authentic recipe except, we felt the pigs foot in the center of each bowl on top the Posole stew and covered with shredded cabbage would be a little too much for Gringos. So we say we use pork neck bones. Above garnish or finish is the correct custom of his family from Jalisco, Mexico. (recipe #427023)"
 
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Ready In:
2hrs 15mins
Ingredients:
11
Serves:
20
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ingredients

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directions

  • Rehydrate dried chili’s by boiling in 2 cups water for 1 hour. Run through blender and set aside.
  • Brown Pork loin in lard or Crisco. You probably rarely use lard in your everyday diet, so just DO IT (things in moderation are OK)!
  • Drain and rinse well hominey.
  • Add water to a large heavy stock pot. ADD neck bones(or pigs feet), onions, garlic, salt and bay leaf.
  • Simmer 2 hour and add, chopped celery, browned pork, dried chili/liquid, and hominey.
  • Add corn 10 minutes before finish. Garnish with a cooked Pigs Foot on top of Posole covered with shredded Cabbage and sliced Radish.

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RECIPE SUBMITTED BY

Having spent the last 40 years selling recreational equipment in Southern Wisconsin, I have closed my business and finally have time to cook. I never sold anything that anyone ever "had to have". SO NOW I'M LEARNING HOW TO PREPARE THINGS, FOLKS HAVE-TO-HAVE! Been great fun and love to expermint. My wife says I cook weirdsville. But, someone likes my cooking, and that's what is important to me!
 
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