Another Holiday Favorite with a Southwestern Twist – Bev’s Posole

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If you don’t already know the story of Posole in our house, I’ll bring you up to speed on the Burch lore and Posole.

Posole is one of those dishes you’ll find on holiday tables in the southwest. So, when Tall & Handsome spent his first holiday season with my family, he made a pot of posole. I wasn’t to sure I would like it because I had never been a fan of hominy. It was up there with bitter balls Brussels Sprouts.

Well, it was kind of like Field of Dreams – he made it and I liked it and my Daddy loved it.

Next year he was going to make it again, but had lost his recipe and was crestfallen. Good wife that I am, I did my research and developed my own recipe and presented him with a pot of Posole. He was ecstatic. Actually his words were, “Honey, you got a good scald on this. This is as good or better than any Posole I’ve had in New Mexico.”

Mighty fine words to hear indeed.

Now, we make a big old pot when the weather turns cold, for the holidays (usually New Year’s) and just because. Yep, I am now a hominy fan.

Bev’s Posole

For the Pork:

1½ – 2 pounds lean pork loin, trim any fat away

Juice of 3 limes

1 teaspoon oregano

1 teaspoon onion powder

1 teaspoon garlic powder

The day before, cube pork and add juice of limes, oregano, and onion and garlic powder. Mix well and marinate overnight in the refrigerator.

2 tablespoons olive oil

1 small onion

1 tablespoon minced garlic

½ teaspoon black pepper

½ teaspoon cumin

½ teaspoon ground cloves

Cayenne pepper to taste, can use up to ½ teaspoon. I add a few of dashes… more will make it hotter! (Because of my Sjogren’s I make ours a little milder)

4 – 6 cups low sodium chicken broth

2 4 oz. cans chopped green chilies

1 large and 1 small can white hominy (3 – 15 oz can will work), drained and rinsed

½ teaspoon oregano

½ teaspoon onion powder

½ teaspoon garlic powder

  1. In large pot, heat oil until hot.
  2. Sauté onion until it begins soften and to brown.
  3. Add minced garlic, black pepper, cumin, cloves and cayenne pepper. Stir and cook for 1 minute allowing spices to ripen and toast.
  4. Next add chicken broth, pork with the marinade, the hominy, additional spices and the green chilies.
  5. Adjust heat to simmer. Cover and cook until pork is cooked and tender. Cooking times may vary. It can range from 45 minutes to about hour and half or so. You’ll know when your pork is tender.

*Serve with warm tortillas* and red enchilada sauce drizzled over a bowl of hot Posole before serving. Excellent with sliced avocados drizzled with lime juice.

**Reggie is usually in charge of heating the tortillas. He does it between layers of paper towels in the microwave and then takes them out and butters.


© 2016 Beverly Hicks Burch All Rights Reserved.


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