Posole

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I wanted to share a recipe with you guys potentially once a week. This will be my first recipe I blog! Bare with me 😂. Posole, also known as hominy originated in Mexico. As people migrated to the states they brought the tradition with them. Here in New Mexico we make it. Especially during the holidays. The traditional way here is with pork and red chile. I make mine with chicken instead. 

 I use my instant pot for this recipe because It’s so easy, and it takes 2hrs. You can make it in a crock pot (usually cooks in 4-6hrs on high) or on the stove top (2-3hrs mid-high range)

It’s so easy anyone can make it

Posole::  Serves 10-12 people 

1 package of frozen or dried hominy 2lbs

 2 cloves chopped garlic or 1tbs minced  

1/4 cup chopped onion (I use purple, it’s my fav) 

3 tbs of better than boullion chicken paste or more if it’s needed (you can taste when it’s cooked) 

2-4 dried red chile pods (if available where you live)  

As for seasonings I use garlic salt, onion salt, salt and pepper. I add them to taste.  I’m not great at measuring but as I hear neither are all the greatest chefs so I guess I’m on the right track 😂 

1-2 tsp of dried oregano  

1/2 of a Rotisserie chicken herb seasoned tastes best   

10cups of warm water to the fill line of your instant pot.  

3 limes cut for squeezing  

Directions:  

take your posole (hominy) and put it in your pot and soak it for 10 minutes.  

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After it’s done soaking strain it with a colinder do a quick rinse to get any broken pieces out. Then add it back to the pot.

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Next you want to add the water. It soaks up water like crazy so you want to make sure to add enough! One frozen bag of posole is 2lbs so when I cook in my instant pot I fill the water to the max fill line. If you use a crock pot fill it to the max line as well. If you need more you can add boiling water to it as you are cooking it. Same with cooking it on the stove. As for the instant pot, you can’t open it mid cooking so that’s why it’s important to add to the max fill line. If it isn’t soup like when it’s done cooking you can add some more water and seasoning if needed. 

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this is what the kernels look like before it’s cooked. It will look fluffed when it’s done. 

Next you want to chop your onion and garlic and add it to the pot. Then add your chile pods, seasonings and your boullion paste. 

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Then add your chicken. I use herbed rotisserie chicken because it’s such a nice flavor and it’s already cooked. I shred it so there are good amounts in each bite. It’s not good super chunky. I also leave the skin on for extra fatty flavors.  If you want to make this vegetarian use the vegetable better than bouillon and don’t add the chicken. 

Side notes: the boullion is a paste so it won’t get mixed well until the pot is cooking. Another note, if you use dried posole it might not need as much time. I would start with 1.5 hrs and then taste it. It should be soft, if it’s still a little crunchy add another 1/2 hr. I only use frozen so it don’t know the exact times needed for dried or canned. I do know with canned you should start with 1 hour and see how it does from there. There could also be directions on the can or the bag as well. 

Once you are done adding all the ingredients place the instant pot Insert into the pot itself then seal the lid and plug it in. Once it’s on use the soup/stew option. Then set the time for 2 hours. Now let it cook! 

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You can make red chile while the posole is cooking. I have never made fresh red chile (its time consuming). I usually get the 8oz frozen container of bueno red chile from the store and add the same spices I use to make the posole. If I’m lucky I get some homemade chile from my mom. It’s my favorite. If you don’t want to add red chile you don’t have to. My kids don’t eat it but it adds a nice flavor and kick to it. I usually make some homemade flour tortillas to go with it as well. (I’ll add that recipe on here soon) 

After the instant pot has depressurized you can taste it and if you think it needs more seasoning you can add it before serving. If you decide to make the red chile add it in before you serve. We usually add a few spoon fulls in.  

Something we add before we eat is lime! That is something my grandma and mom have always done. It’s our families little take on posole.  

I hope you enjoy it as much as we do. I make it once a week during winter. I can get two dinners out of it or one dinner and a lunch!  

Let me know if you make it and how it comes out. I wanted to take a really nice photo of the finished product but I got so busy, this was the best I had! 

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