Posole is one of my favorite dishes to make. Posole can be made with chicken, pork, or both. I prefer my Posole to be made with chicken. One thing I do is to slow simmer a whole chicken to make the broth for my posole. Cooking the chicken at a very low temperature keeps your stock clear without having the imperfections that come with boiling it.
I will sometimes strain my peppers, but there are times i want more robust flavor which un strained peppers give.
Posole is a dish that you can put your own twist on, so don’t be afraid to experiment. There is no right or wrong way as long as it tastes good to you.
This dish is similar to menudo.
Posole is frequently served as a celebratory dish throughout both New Mexico and Mexico, including quinceañeras, weddings, birthdays and New Year’s celebrations
Ingredients I used for this pozole recipe:
1 whole chicken (cooked slowly covered in water until fully cooked)
1 bag frozen pozole/posole (Canned hominy works also)
8 red hatch chile peppers
8 hatch green chile peppers roasted
4 boldo leaves
5 oz. fresh oregano (dried will also work)
1 1/2 bulb garlic roasted
1 red onion
1 while onion
Salt to taste
Cumin to taste (I used about 3 tbsp.)
thinly sliced red onion
Thanks for watching my pozole (posole) video