Posole is a Mexican hominy stew. It usually contains meat, which can be pork, chicken, or beef stewed in red chiles. This is a recipe passed on to me by my friend Maria Barcenas.Posole is one of those foods that gets better each day it is reheated, so it is usually made in large batches.
5 pounds pork-can be roast, ribs or chops. I use whatever is on sale that day
1 restaurant size can of hominy
chopped green cabbage
The night before
grated monterey jack cheese
Simmer the pork with the dried chiles until the pork is done. Skim off what fat you can and refrigerate overnight.
Two hours before serving
Skim any remaining fat off the liquid. Remove and discard the chile pods. Cut the pork into one inch cubes. Add pork, chopped onions, chili powder and hominy to the broth and simmer for 90 minutes. Salt to taste.
Serve hot with warm corn tortillas. Cabbage, radishes, cheese and lemon slices may be sprinkled on top of the stew as desired