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I've been cooking up New Mexico Posole Stew for years, and let me tell you, it's a game-changer. This hearty stew packs a punch with tender pork, hominy, and aromatic spices. Perfect for chilly evenings or when you're craving something comforting. My secret? Slow-cooking ensures flavors meld beautifully. Trust me, once you try this posole, you'll be hooked. Ready to dive into Southwestern cuisine? Let's get cooking!
Ingredients for New Mexico Posole Stew
- Pork shoulder: Pork shoulder adds rich flavor and tender texture, making it the star ingredient of this hearty stew.
- Onion: Onions provide a savory base and depth of flavor, enhancing the overall taste of the stew.
- Garlic: Garlic adds a robust and aromatic flavor, complementing the pork and other ingredients in the stew.
- Hominy: Hominy adds a unique texture and flavor, traditional in posole stew, providing a satisfying and hearty element.
- Chicken broth: Chicken broth serves as the flavorful liquid base, infusing the stew with savory notes and richness.
- Cumin: Cumin offers a warm and earthy spice that enhances the overall flavor profile of the stew.
- Oregano: Oregano adds a hint of herbal freshness, balancing the richness of the pork and other ingredients in the stew.
Read more: New England Stew Recipe
Essential Tools for Making This Stew
- Large pot: Essential for simmering stew ingredients together and accommodating the volume of the dish.
- Cutting board: Needed for prepping ingredients like chopping onions and cutting pork shoulder into cubes.
New Mexico Posole Stew
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs Pork shoulder cut into cubes
- 1 large Onion chopped
- 4 cloves Garlic minced
- 2 cups Hominy drained and rinsed
- 6 cups Chicken broth
- 2 tsp Ground cumin
- 1 tsp Oregano
- 1 tsp Salt to taste
- 1 tsp Black pepper to taste
Read more: New England Oyster Stew Recipe
Instructions:
- 1. In a large pot, brown the pork shoulder over medium heat.
- 2. Add the chopped onion and minced garlic, cook until softened.
- 3. Stir in the hominy, chicken broth, ground cumin, and oregano.
- 4. Bring to a boil, then reduce heat and simmer for 2 hours.
- 5. Season with salt and black pepper to taste before serving.
Notes:
Nutrition value:
Keywords:
Read more: New England Seafood Stew Recipe
Can You Make New Mexico Posole Stew Ahead of Time?
Make Ahead Instructions
- Cook the posole stew as directed and let it cool to room temperature.
- Once cooled, transfer the stew to an airtight container and refrigerate for up to 3 days.
- Reheat on the stovetop over low heat, stirring occasionally until warmed through.
Freezing Instructions
- Allow the posole stew to cool completely before freezing.
- Transfer the stew to a freezer-safe container, leaving some space for expansion.
- Label the container with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop.
When making New Mexico Posole Stew, try using dried hominy instead of canned for a more authentic and flavorful taste.
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