Ingredients for Territorial Chile Posole Stew
- 1 1/2 lbs boneless country style pork ribs, cut into 1-inch cubes
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon black pepper
- 1 large onion, chopped
- 4 garlic cloves, minced
- 6 cups rich chicken broth
- 1 1/2 cups dried posole (hominy)
- 1 (7 ounce) can diced green chiles, undrained
- 1 1/2 teaspoons dried oregano
- 1/2 cup fresh cilantro, chopped
- Potato
- 1 cup warm water, if needed
- 1 (25 ounce) can posole (hominy), undrained
- 1 (4 ounce) can diced green chiles
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1/4 teaspoon cayenne pepper
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How to Make Territorial Chile Posole Stew
- Season pork cubes generously with 1 tsp salt and 1/2 tsp black pepper.
- Heat a large heavy skillet over medium-high heat. Add pork and cook, stirring frequently, until lightly browned on all sides (about 8-10 minutes).
- Reduce heat to medium. Add the chopped onion and minced garlic to the skillet. Sauté until onion is tender, about 5 minutes.
- Transfer the pork and onion mixture to a 6-quart slow cooker.
- Add the chicken broth, 7 oz can diced green chiles (undrained), 4 oz can diced green chiles, chili powder, cumin, oregano, and cayenne pepper to the slow cooker.
- If using dried posole, add it to the slow cooker now. If using canned posole, skip to step 9.
- Cover and cook on low for 4-6 hours, or until the posole is tender and has “popped”, becoming fluffy.
- During the last few hours of cooking, add warm water or additional chicken broth if needed to maintain desired consistency. Dried posole will absorb liquid as it cooks.
- If using canned posole, add it to the slow cooker during the last 2 hours of cooking time.
- Season with additional salt to taste.
- Garnish with fresh cilantro and serve hot.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
11g
Fat
13g
Carbs
3g
