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Blue Corn Posole Stew

Made with less liquid, it is served in New Mexico as a side dish with breakfast eggs or with lunch.

Recipe Ingredients


  1. In a 6- to 8- quart (6-8 liter) pan, cook the onion in the oil until soft, stirring often.
  2. Add the water, chicken stock, white wine and juniper berries. Bring to a rolling boil and add the dry posole or fresh nixtamal. Simmer slowly on low heat for 3 to 4 hours. Add more liquid if necessary. (If you are using canned hominy, skip this step. Cook the meat as instructed below with the liquids and seasonings, using just enough water to cover the meat. Add the canned hominy with the parsley and cilantro. Heat to serving temperature.)
  3. When the posole kernels start to split open, add the meat cubes, garlic, green chiles and oregano and cook on low heat for about 1 hour longer, until the meat is no longer pink in the center. If you like more salt, add a chicken bouillon cube or salt to taste.
  4. Add the parsley or cilantro just before serving.
  5. Serve with lime or lemon wedges. French style bread and a green salad go well with Posole.

The meat can be roasted separately, then cubed and added at the last minute for fuller flavor.

Posole can be made without meat. Blue corn is the best choice, as it has a firmer texture and more distinctive flavor.


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