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Posole (Or Pozole) – Mexican Stew

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Posole (also called pozole) is a Mexican stew or soup. I make this dish often. It’s very satisfying and you can really get creative with what you serve with it for toppings. This is also a great dish for using leftover turkey or chicken. I keep a container of fresh cilantro in the freezer just for this dish. Just put the cliantro leaves in a freezer container and cover with chicken broth, then just thaw them in the soup.

Ingredients

  • 1 Tablespoon Oil
  • 1 whole White Onion, Chopped
  • 1 whole Red Bell Pepper, chopped
  • 4 cloves Garlic, Minced
  • 3 whole Boneless, Skinless Chicken Breasts, Cooked And Shredded
  • 1 can Hominy, 29 Oz. Can, Drained And Rinsed
  • 1 can Tomato Sauce, 16 Oz. Can
  • 2 cups Chicken Stock
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • ½ cups Chopped Fresh Cilantro

Preparation

Saute oil, onion, red pepper, and garlic in a pot.
Add chicken, hominy, tomato sauce, stock, chili powder, cumin, and salt and pepper to taste.
Simmer for 30-60 minutes. (You can add additional chicken broth if you want it thinner.)
Add cilantro and serve.
Serve with: shredded cheese, sliced green onions, sour cream, tortilla chips, and tortillas or soft wrap bread to dip.
(You can also serve with avocado slices, shredded lettuce, olives, or just about anything you’d put in a taco—we just prefer it simple.)

One Comment

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Avatar of :D'anne

:D'anne on 2.16.2010

We make something like this in New Mexico, but with Pork and New Mexico Green Chile. Your variation looks very nice, too.

One Review

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Avatar of NanaBread

NanaBread on 5.24.2010

Years ago, my husband and I used to go to Bobo’s Mexican Cantina in Norman, Ok. They served an awesome posole as a side dish, and I have craved it since we moved to Houston 20 years ago. Today, I tried this recipe with a few adjustments for our taste, and it was awesome, just like Bobo’s. Thank you so much! Here’s what I did differently:

Instead of chicken, I used 2 cups of pulled pork off a rack of oak smoked ribs; I only used 1/4 tsp cumin (I’m not a cumin fan), and I added about 1/4 cup of homemade salsa to spice it up a little. The smoked pork and salsa gave this dish a lot of flavor, and the hominy just shines in a dish like this. It’s thick, rich and delicious. I had planned to make all the posole recipes on PW until I found the one I liked, but I’m done. This is it for me!

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