Posole Stew Recipe

Name: Posole Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 thick slices slab bacon; 3/4 pound pork shoulder or neck, cut into 1-inch cubes; 3/4 pound lamb shoulder or neck, cut into 1-inch cubes; Salt and freshly milled pepper; 2 medium onions, chopped; 4 cloves garlic, minced; 3 to 4 quarts chicken stock, as needed; 2 pounds dried posole; 10 fresh green chile peppers-seeded, deveined, and chopped; 2 teaspoons chopped fresh oregano; 2 pinches saffron threads; 3/4 pound linguica sausage; 3/4 pound chorizo or Italian sweet sausage; 1 tablespoon chopped fresh cilantro or parsley

Servings: persons

3 thick slices slab bacon
3/4 pound pork shoulder or neck, cut into 1-inch cubes
3/4 pound lamb shoulder or neck, cut into 1-inch cubes
Salt and freshly milled pepper
2 medium onions, chopped
4 cloves garlic, minced
3 to 4 quarts chicken stock, as needed
2 pounds dried posole
10 fresh green chile peppers-seeded, deveined, and chopped
2 teaspoons chopped fresh oregano
2 pinches saffron threads
3/4 pound linguica sausage
3/4 pound chorizo or Italian sweet sausage
1 tablespoon chopped fresh cilantro or parsley

1
In a heavy skillet, render the bacon.
2
Drain on paper towels when crisp.
3
Season the pork and lamb with salt and pepper.
4
Brown the meat in the bacon fat over moderately high heat, cover and refrigerate.
5
Add the onions and garlic to the bacon fat and saute until translucent, set aside.
6
Add 1/2 cup of the chicken stock to the skillet and deglaze the pan, scraping up the brown bits that cling to the bottom.
7
Pour the liquid into a large kettle.
8
Add about 3 quarts of the chicken stock, the posole, green chiles, oregano, saffron, and 1 teaspoon salt.
9
Bring to a boil, reduce the heat, and simmer for 2 hours, stirring from time to time and adding more chicken stock or water as needed.
10
Add the pork and lamb, and continue to cook for 1 to 1 1/2 hours, until the posole is tender.
11
Twenty minutes before the posole is ready to serve, prepare the sausages.
12
Poach the linguica in a pot of simmering water for 15 minutes.
13
In a medium skillet filled with 1/4-inch of water, cook the chorizo over moderately high heat until the water evaporates and the sausages brown.
14
Place the posole in a heated crock or bowl.
15
Arrange the sausages in the posole.
16
Dust with the chopped cilantro or parsley and serve.

1091

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 thick slices slab bacon, 3/4 pound pork shoulder or neck, cut into 1-inch cubes, 3/4 pound lamb shoulder or neck, cut into 1-inch cubes, Salt and freshly milled pepper, and more.

Yes, Posole Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Posole Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions