Posole (Mexican Pork Stew)

65 mins (prep 25, cooking 40)
16 ingredients
8 servings
I think posole is like chili and gumbo, instead of eating it hot off the stove, the taste improves if you let the pot cool on the stove for about two hours, then put it in the refrigerator overnight, which allows the flavors time to blend and set. The Posole (chili, gumbo) can then be transferred into smaller containers or plastic bags for storage and reheated as needed. This recipe freezes well with little loss of flavor or texture. I usually make a double recipe, and after cooling overnight in the refrigerator, transfer the posole into glass Mason jars and store in the freezer and unthaw as needed.

Categories:  stew , tomato , taste~mood , spicy , <-4-hours , one-dish-meal , corn , time-to-make , main-dish , pork , meat , number-of-servings , vegetable , savory , for-large-groups ,
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Serving Size (251.08 g)
Servings 8
Amount per Serving
Calories 924.74 Calories from Fat 845.73
% Daily Value *
Total Fat 93.97g 1156.5%
Saturated Fat 33.63g 1345.1%
Trans Fat 0.05g %
Cholesterol 97.52mg 260.06%
Sodium 3383.56mg 1127.85%
Total Carbohydrate 11.38g 30.36%
Dietary Fiber 1.98 g 63.36%
Sugars 2.52 g %
Protein 7.95g 127.25%
Vitamin A 164.37IU% Vitamin C 2.62mg%
Calcium 22.52mg% Iron 1.04mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
diced tomatoes with green chilies, new mexico chile powder, ground cumin, fresh ground pepper, dried cilantro