Made with less liquid, it is served in New Mexico as a side dish with breakfast eggs or with lunch.
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
2 to 8 cloves garlic, minced
1 to 2 cups (240-480 ml) dry white wine (optional)
2 (10 1/2 ounce - 315 ml) cans condensed chicken stock or
2 quarts (2 liters) water, enough to cover posole, add more as needed
21 ounces (588 g) dry blue corn posole or 24 ounces (.75 kg)
fresh white nixtamal (about 1/2 the standard pack) or
3 (29 ounces - 800 g) cans yellow or white hominy (maiz blanco)
8 ounces (224 g) canned diced mild green chiles or 2 to 4 fresh
mild, long green chiles, seeded and finely chopped
6 to 12 juniper berries, mashed (or substitute a crushed bay leaf)
1 tablespoon (20 ml) oregano
Salt to taste, or use 1 chicken bouillon cube
1/2 cup (125 ml) chopped parsley or cilantro
Lime or lemon wedges
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.