Posole

This is a traditional Southwestern savory stew made with a specific variety of corn , pork and/or beef and red chile. It’s a hearty, authentic meal, perfect for the winter holidays.

7 BUENO Chile Pods
  (stems & seeds
   removed, pods rinsed)

6 small pigs’ feet
6 qts. water
1 lb. lean pork meat,
   bite-sized

1 32 oz. pkg.
BUENO
   Posole

2 medium onions, diced
6 cloves garlic, minced
4 tsp. BUENO Granulated
   Garlic

1 ½ Tbsp. salt
1 14 oz. container
   
BUENO Frozen Red Chile


1. Place chile pods, pigs’ feet and 3 qts. of water in an extra large (12 qt.) pot.
    Bring to a boil. Cover and cook for 1 hour over medium to medium-high heat.
2. Add pork and stew meat (including bones if any), posole and 3 more qts. water
    to pot. Bring to a slow boil. Cover and cook for 30 minutes over low to medium heat.
3. Add remaining ingredients. Bring to a slow boil. Cover and cook for 1 hour over
    low to medium heat, allowing flavors to blend. Makes twelve 16 oz. servings.

Posole (From Dry Posole)
1 12 oz. pkg. BUENO Dry Posole
3 ½ qts. water
1 lb. lean pork meat, bite-sized
3 Tbsp.
BUENO Red Chile Powder
1 medium onion, diced
4 cloves garlic, minced
2 tsp. BUENO Granulated
  Garlic

¾ Tbsp. salt

1. Place posole and 2 qts. water in a large pot. Bring to a boil. Cover and cook
    over medium heat 1 hour or until corn begins to pop.
2. Add pork (including bones, if any) and remaining 1 ½ qts. water.
    Bring to a slow boil. Cover and cook 30 minutes over low to medium heat.
3. Add remaining ingredients. Bring to a slow boil. Cover and cook 1 hour over
    low to medium heat, allowing flavors to blend. Makes ten 8 oz. servings.

Back