Blue Corn Posole

Posole is a staple here in New Mexico. It’s one of those things that I’ve eaten ever since I can remember. It’s also one of those things that, until now, I’ve never made myself.

I know, I know. But now, yes, I’ve officially purchased my very own blue corn posole and thrown it into a pot for the very first time!  And, so here I offer you my simple recipe.

The process takes a while, so be sure to plan in advance (this is a great meal for the weekend because you can start it on Saturday and eat it on Sunday).

Ingredients:

• 1 pound blue corn posole
• 1 pound pork stew meat
• 2-3 quarts turkey stock (chicken stock works just as well)
• 1-3 cups green chile (red chile or cayenne flakes can be used, too)
• 3 garlic cloves, coarsely chopped (garlic powder can work here, too)
• 1 small onion, coarsely chopped

Process:

• Rinse and soak posole overnight
• Strain and rinse posole
• Place back into your pot, cover with stock by 2-3 inches, bring to a boil, then simmer for 2 hours
• After a couple of hours, in another heavy bottomed pot, brown your stew meat
• Remove your meat from the pot and saute your onions and garlic
• Add your meat back into your heavy bottomed pot
• Carefully pour your (very hot) posole and stock onto your meat, onions and garlic
• Add in your green chile
• Cover the pot and simmer for 1-2 more hours

Serve in a bowl with lots of stock and some fresh tortillas. Garnish with oregano, lime juice and/or cabbage.

Posole can also be eaten as a side, but I prefer to eat it as the main dish. It’s such an amazing comfort food and remarkably easy to make if you don’t mind the soaking time!

xoxo,
M