Jen’s Posole Recipe

Jen’s Posole Recipe

Recipe for large batch of  Northern New Mexican POSOLE BLANCO

In ONE giant tamale steaming pot (can hold about 4 gallons total), add:

5 giant (108 oz) cans of white hominy (posole blanco) (Bush’s or Juanitas)

4 13 oz containers of mild Bueno green chile  (or 2/3 hot/medium)

(In Austin, available at Fresh Plus, or order online from Bueno Foods)

6 bay leaves

6 cubes vegetable bullion or vegetable stock

6 cups (or more) cans water, rinsing out large posole cans of their hominy stock

Turn stove on medium high and begin heating. After this boils, reduce to simmer

In large cast iron pan, add:

1/2 cup olive oil

6 large crushed and chopped fresh garlic cloves

¼ cup chopped fresh rosemary

¼ cup tablespoons chopped fresh oregano

Sea salt and ground black pepper to taste

1 tablespoon crushed red pepper

3 finely chopped large white onions

1 large bunch chopped fresh parsley

1 large bunch chopped fresh cilantro

Allow this to simmer until onions are translucent, then add this to the large pot of stew & stir.  If creating a side batch of vegan posole for vegan/vegetarian guests, take out about 6 cups of stew and simmer in separate, smaller pot for equal time as chicken batch

Without cleaning cast iron pan, add to it:

5 lbs chopped all-natural chicken thighs, (about 1-1/2 to 2 lbs per big can posole).  My large cast iron pan will hold about 5 lbs, for the 5 can batch I use about 5 lbs of chicken thighs

1/4 cup olive oil

juice of one lime per big can posole

Cook chicken in lime juice, then add to big pot when done

Depending on how long you cook down the stew, you will stir and reconstitute with water every few hours. At minimum, plan to cook 4 hours before serving, at best, cook over a 24 hour period. Can be reheated and/or frozen

This is a big batch of food made for big parties. It is gluten free, and easily makes vegan and chicken batches, pleasing most guests. I serve with limes, tortillas, chips and salsa