Beef Posole

I saw this dried posole (hominy) the other day and bought some, just because.  Mrs J says she is a fan of hominy and wanted lots of it in her next posole dish.  I’ve never tried any from dried, always buying the canned product, and figured it couldn’t be too different from dried beans in the cooking.  These did need quite a bit of boiling – the recipe on the label said to soak overnight, then boil for two hours before adding any other ingredient, then simmer for another hour “or until the posole is tender”.   I started them this morning at eight and finally dished it up at about one thirty, adding additional water as needed to keep it covered.  Not saying it needed all of that time, but it wasn’t overcooked.

I have made this with pork a lot, but tried it with stew beef this time.  A very simple recipe, there’s the posole, the beef, some minced garlic, a teaspoon of oregano, an onion, some dried pepper pods (New Mexico chilies and some anchos), salt and pepper.  I let the chilies cook for a while, then decided to take them out and run them through the blender.  I was trying to be true to the recipe on the label but I should have just softened the chilies in a bit of boiling water and pureed them right from the start.  Just add everything to the posole after the two hour boil, turn the heat to simmer, and cover.

The beef posole was good, not nearly as good as with pork but still good.  I may try some with chicken next time: posole blanco.

2 thoughts on “Beef Posole

  1. I just cooked a green chile pork posole that I will be posting soon. I truly think pork is so good in this dish but I would like to try yours as well.


    • I looked at some white posole recipes that used chicken after posting this, and I am definitely going to do one of those soon.


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