🫙 From the Spice Rack
blue corn posole
Blue Corn Posole Stew 3 pounds (1.5 kg) lamb or pork roast, trimmed of fat and cut into 1-inch (2 cm x 2 cm) cubes l large onion, coarsely chopped 2 teaspoons (10 ml) vegetable oil...
mexicanmaineasy
Ingredients8 items
Ingredients
- 3pound(1.5 kg) lamb or pork roast, trimmed of fat
- 2teaspoon(10 ml) vegetable oil
- 2to 8 cloves garlic, minced
- 1to 2 cups (240-480 ml) dry white wine (optional)
- 2(10 1/2 ounce - 315 ml) cans condensed chicken stock or equi
- 2quarts (2 liters) water, enough to cover posole, add more as
- 21ounce(588 g) dry blue corn posole or 24 ounces (.75 kg) fresh w
- 8ounce(224 g) canned diced mild green chiles or 2 to 4 fresh mil
Directions
- 1
Blue Corn Posole Stew 3 pounds (1.5 kg) lamb or pork roast, trimmed of fat and cut into 1-inch (2 cm x 2 cm) cubes l large onion, coarsely c
- 2
Add the water, chicken stock, white wine and juniper berries
- 3
Bring to a rolling boil and add the dry posole or fresh nixtamal
- 4
Simmer slowly on low heat for 3 to 4 hours
- 5
Add more liquid if necessary
- 6
If you are using canned hominy, skip this step
- 7
Cook the meat as instructed below with the liquids and seasonings, using just enough water to cover the meat
- 8
Add the canned hominy with the parsley and cilantro