Territorial Chile Posole Stew

380 mins (prep 20, cooking 360)
12 ingredients
6-8 servings
Posole is lime-treated corn kernels, called "hominy" in many parts of the country. Posole comes in many different forms with the most popular being canned. This recipe calls for dried which is widely used in New Mexico. The dried is more flavorful because as it cooks it will absorb the spicy cooking liquid. In fact, towards the end of the cooking time, posole will "pop" and become fluffy flowers with a rich corn taste and soft chewy texture. The recipe is adapted from Real New Mexico Chile by Sandy Szwarc. If you can't get the dried you can sub a 29 ounce can drained.

Categories:  stew , crock-pot , seasonal , north-american , christmas , equipment , soups-&-stews , stocks , time-to-make , holiday , winter , southwestern-u.s. , main-dish , american , pork , meat , heirloom~historical , native-american , pork-rib ,
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Serving Size (329.46 g)
Servings 6
Amount per Serving
Calories 432.72 Calories from Fat 146.88
% Daily Value *
Total Fat 16.32g 150.64%
Saturated Fat 3.79g 113.7%
Trans Fat 0.0g %
Cholesterol 134.5mg 269.0%
Sodium 2217.62mg 554.41%
Total Carbohydrate 28.67g 57.35%
Dietary Fiber 14.79 g 354.96%
Sugars 4.9 g %
Protein 53.8g 645.57%
Vitamin A 12336.34IU% Vitamin C 56.93mg%
Calcium 278.7mg% Iron 13.12mg%
*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:
country-style pork ribs, medium onion, corn kernels, anaheim, dried oregano