Posole With Chicken & Pork: A Southwestern Culinary Embrace

The memory is as vivid as the first time I tasted it: a cold winter evening in Santa Fe, the scent of roasting chiles hanging heavy in the air. My abuela’s kitchen, warm and steamy, filled with the comforting aroma of simmering pork and hominy. It was my first experience with posole, and the rich, complex flavors – the tender meat, the chewy hominy, the subtle heat of the chiles – etched themselves into my soul. Every spoonful felt like a hug, a testament to the love and tradition poured into this humble stew. Now, years later, I strive to recreate that same feeling with every batch I make, sharing the warmth and comfort of posole with my own family and friends.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 50 minutes
• Servings: 12
• Yield: ~6 quarts
• Dietary Type: Gluten-Free

Ingredients

• 2 tablespoons olive oil
• 1 whole rotisserie roasted deli chicken, de-boned and cut up
• 1 lb country-style boneless pork ribs
• 1 (32 ounce) container low sodium chicken broth
• 12 ounces water
• 3 medium white onions, chopped
• 8 garlic cloves, minced
• 2 (14 ounce) containers frozen green chilies (roasted, peeled & chopped)
• 1⁄4 teaspoon garlic salt
• 1⁄2 teaspoon cumin
• 1 tablespoon Mexican oregano
• 2 1⁄2 ounces Menudo Spice Mix
• 1 bunch cilantro, chopped, including stems
• 1 (32 ounce) can hominy, drained
• 1 (15 ounce) can hominy, drained
• Salt, to taste
• Black pepper, to taste

Equipment Needed

• 5-quart saucepan or pot
• Blender

Instructions

1. Begin by prepping the pork. Cube the pork ribs into bite-sized pieces (you can substitute pork roast if preferred).
2. In a 5-quart saucepan or pot, heat 2 tablespoons of olive oil over medium heat. Brown the pork in the oil, turning occasionally to ensure even browning on all sides.
3. Once the pork is browned, add the chopped onions and minced garlic to the pot. Sauté until the onions become tender and translucent, about 5-7 minutes.
4. Add the de-boned and cut-up rotisserie chicken to the pot with the pork and vegetables.
5. Pour in the low sodium chicken broth and water, ensuring the ingredients are well submerged. Stir well to combine.
6. Take one container of the frozen green chilies and place it in a blender. Puree the chiles until smooth.
7. Add the pureed green chiles to the pot with the other ingredients. Then, add the second container of chopped green chiles directly to the pot without pureeing.
8. Now, it’s time to season the posole. Add the garlic salt, cumin, Mexican oregano, and menudo spice mix to the pot. The amount of menudo spice mix can be adjusted to your preference; start with a smaller amount and add more until the flavor is strong enough, but be careful not to overdo it. The recipe author suggests using almost the entire package. Stir well to distribute the seasonings evenly.
9. Add the chopped cilantro to the pot, including the stems for added flavor.
10. Lower the heat to a simmer, cover the pot, and let the posole simmer for 3 hours. This long simmering time allows the flavors to meld together beautifully and the pork to become incredibly tender.
11. After 3 hours of simmering, add the drained hominy (both the 32-ounce can and the 15-ounce can) to the pot.
12. Continue to simmer the posole until the hominy is warm throughout, about 15 minutes.
13. Finally, season with salt and black pepper to taste. Adjust the seasoning as needed to achieve the perfect balance of flavors.

Expert Tips & Tricks

• For a richer, smokier flavor, consider using a beer can chicken that has been smoked on a smoker. Remove and discard the skin before adding the chicken to the posole. This adds depth and complexity to the overall taste.
• If you can’t find menudo spice mix, you can create your own blend using a combination of dried oregano, cumin, chili powder, and garlic powder. Adjust the ratios to your liking.
• To save time, you can use pre-cooked shredded pork instead of pork ribs. Simply add it to the pot along with the chicken and broth.
• Don’t be afraid to experiment with different types of chiles. Anaheim or poblano peppers can be added for a milder flavor, while serrano or jalapeño peppers will add more heat.
• If the posole becomes too thick during simmering, add a little more chicken broth or water to reach your desired consistency.

Serving & Storage Suggestions

Serve the posole hot, garnished with your favorite toppings. Traditional toppings include shredded cabbage or lettuce, thinly sliced radishes, diced avocado, crumbled Mexican cheese (such as cotija), a squeeze of lime juice, and a sprinkle of dried oregano.

Leftover posole can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the posole in freezer-safe containers for up to 2-3 months.

To reheat refrigerated posole, simply place it in a pot over medium heat and simmer until heated through, stirring occasionally. To reheat frozen posole, thaw it in the refrigerator overnight before reheating on the stovetop. You may need to add a little extra broth or water to restore the desired consistency.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	326.4 kcal	N/A
Calories from Fat	115 g	35%
Total Fat	12.8 g	19%
Saturated Fat	3.3 g	16%
Cholesterol	71.8 mg	23%
Sodium	330.5 mg	13%
Total Carbohydrate	26.6 g	8%
Dietary Fiber	4.5 g	17%
Sugars	6.7 g	26%
Protein	26.5 g	52%

Variations & Substitutions

• Vegetarian Posole: Substitute the chicken and pork with hearty vegetables like butternut squash, sweet potatoes, and mushrooms. Use vegetable broth instead of chicken broth.
• Spicy Posole: Add a few chopped serrano peppers or a dash of cayenne pepper to the pot for extra heat.
• Seafood Posole: Replace the chicken and pork with shrimp, scallops, or fish for a unique twist.
• Red Posole: Use red chile powder or dried red chiles (such as ancho or guajillo) to create a red-hued posole.
• Vegan Posole: Ensure to use vegetable broth and omit any meat ingredients. Some chorizo substitutes would work great.

FAQs (Frequently Asked Questions)

Q: Can I make posole in a slow cooker?
A: Yes, you can easily adapt this recipe for a slow cooker. Brown the pork as directed, then transfer all the ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Add the hominy during the last hour of cooking.

Q: Where can I find frozen green chiles?
A: Frozen green chiles are typically found in the frozen vegetable section of most grocery stores, particularly in stores with a Southwestern or Mexican food section. Kroger Signature & Wal-Mart are mentioned as reliable sources in the original recipe.

Q: Can I use canned green chiles instead of frozen?
A: Yes, you can substitute canned green chiles for frozen, but the flavor may not be as vibrant. Use approximately 28 ounces of canned green chiles.

Q: How long does posole last in the freezer?
A: Posole can be stored in the freezer for up to 2-3 months in a freezer-safe container.

Q: What are some good side dishes to serve with posole?
A: Posole is a hearty and complete meal on its own, but you can serve it with warm tortillas, a side of Mexican rice, or a simple salad.

Final Thoughts

I hope this recipe inspires you to create your own version of this comforting and flavorful Southwestern classic. Whether you follow the recipe exactly or put your own unique spin on it, I encourage you to gather your loved ones, share a bowl of posole, and create lasting memories around the table. Don’t be afraid to experiment with different ingredients and flavors to make it your own. And please, share your feedback and photos with me – I’d love to see what you create! Perhaps pair it with a refreshing agua fresca or a crisp Mexican beer for the perfect culinary experience.