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This is another gift from Mona.   She taught me a great deal about 'real' Mexican cooking.  The Mexican lunch Posolespecials I served all had her stamp of approval on them.    I miss Mona, her husband was transferred to Kansas and she went to live in the land of the Tornado.

Recipe By     : Sitara
Serving Size  : 6   Preparation Time :3:20
Categories    : Luncheon       Main Dishes
                Mexican     Pork & Ham
                Poultry    Stews

  Amount    Measure       Ingredient -- Preparation Method
    --------     ------------        --------------------------------
       2           pounds         boneless pork shoulder  or butt -- cubed
       1           pound           boneless chicken thighs -- cubed
       3           slices            bacon -- cooked crisp and chopped
       1           tablespoons   plus  1  teaspoons chili powder
       1           teaspoon     salt
       2          large              red bell pepper -- chopped
       1          large              onon -- thinly sliced
       1          medium        carrot -- chopped
       2          large             dry ancho peppers, seeded & chopped -- soaked & pureed
       6          large             garlic clove -- chopped
       1          large can     hominy -- drained
       2          cups             diced tomatoes in juice
       2          cups             beer
       2         cups             chicken stock
       1          teaspoon     marjoram
       1          teaspoon     cumin
                      bunch of   fresh cilantro
                        shredded iceberg lettuce
                        sliced radishes
                        grated cheddar cheese
                        chopped green onions
                        diced avocado.

1. De-seed, tear and soak the dry ancho peppers.  Puree in blender and reserve.

2.  Mix salt and chili powder together and use as a rub to rub all over pork and

3.Saute pork and chicken in batches in hot oil (or bacon drippings) till brown on all sides. Reserve meat in bowl.  

To pot add onion, garlic, carrot and bell pepper to pot and cook 5 minutes on medium heat stirring occasionally.  Add  pureed chilis, hominy, tomatoes, stock and herbs and remaining chili powder.  Add back meats.  Bring to boil.  Reduce heat and simmer covered, till pork is very tender (about 1 hour).  Simmer uncovered till slightly thickened (10 minutes).

Serve in deep plates topped with chopped crisp bacon and fresh cilantro.
Serve side plates with toppings.    Serve with tortillas or cornbread.