Posole takes its time, so a slow cooker is the ideal way to fix up a batch with no muss and no fuss. If you don’t have a slow cooker, that’s okay too. Just place the posole in a large pot and follow the rest of the directions.
12 oz. Los Chileros posole
4+ cups of water
1/3 cup flour
salt & pepper
2-3 TBSP olive or vegetable oil
1 lb. cubed pork (optional – delicious with chicken, ham hocks or vegetarian too)
1 oz. Posole Spice Blend
Soak the posole overnight in water. The next day, drain and discard the water. Place the posole in a slow cooker and cover with water (approximately 3-4 cups). Turn the slow cooker to ‘low’ and cook for about 3-4 hours, until the kernels have started to burst and are puffy. You want posole that is tender but not mushy or falling apart.
Meanwhile, dredge the pork cubes in flour seasoned with salt and pepper. Heat the oil in a frying pan and when hot, add the pork cubes, making sure not to crowd the meat. Brown the meat on all sides. Remove to a plate and continue until you’ve browned all the pork. Add the pork to the posole along with the packet of Los Chileros Posole Seasoning mix. Stir and add water if needed. Cook for another 3 hours until the pork and posole are tender. Top up with water if necessary (the posole should be moist with some liquid and never dry out). Season with salt, if needed. Ladle into soup dishes or bowls and serve with your choice of accompaniments.
• Shredded cabbage or romaine lettuce
• Sliced radishes
• Red chile sauce (if you want some extra kick!)
• Chopped onions or scallions
• Lime wedges
• Diced avocado
• Warm corn tortillas
• Pumpkin seeds
• Sour cream or plain yogurt
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