For reasons we can’t fully explain, our family’s Christmas Eve tradition is Mexican food. This year my husband’s aunt made an enormous pot of posole — a warming Mexican pork stew that’s hearty, comforting, and perfect for a crowd. It took a bit of prep, but it made plenty and froze well, so leftovers were a welcome bonus. Even the kids enjoyed it and went back for seconds.
Posole
1 bag dried red chiles
2 lbs pork shoulder, cut into 1/2-inch cubes
2 tbsp salt
2 tbsp minced garlic (about 4 cloves)
1 tbsp black pepper
3 tbsp dried oregano
4 (29-oz) cans hominy, drained and rinsed
2 cups dry pinto beans
Chopped cabbage, diced white onion, sliced radishes, lime wedges, and fried tortilla strips for garnish
Begin by removing stems and seeds from the dried chiles. Place them in a microwave-safe dish, cover with water, and microwave on high for 10 minutes to soften. Set aside to cool slightly.
In a large pot combine the cubed pork, salt, minced garlic, pepper, and oregano. Add enough water to cover the meat by 2–3 inches. Bring to a boil, then reduce the heat and simmer gently for 2–3 hours until the pork is tender and beginning to fall apart.
After the pork has cooked, add the pinto beans and continue simmering for another 1–2 hours until the beans are tender. Stir in the drained hominy and cook for an additional hour so the flavors meld.
Transfer the softened chiles to a blender with a pinch of salt, a bit of pepper, a clove or two of garlic if desired, and some oregano. Blend into a smooth paste, adding a little of the chile soaking liquid if needed to reach a spreadable consistency.
Add about half of the chile paste to the pot and stir well. Taste and add more paste if you prefer a deeper chile flavor. Simmer for another hour to let the chilies integrate into the broth. Reserve any leftover paste for another batch or to adjust seasoning later.
For a leaner stew, refrigerate the finished posole overnight and skim the hardened fat from the surface before reheating.
Serve the posole in bowls with traditional garnishes: chopped white onion, shredded cabbage, sliced radishes, fried tortilla strips, and lime wedges. Some people also enjoy adding sour cream or shredded cheese to their bowl for extra richness.
Tip: This recipe adapts well to a slow cooker. Start the pork and seasonings in the slow cooker on high in the morning, add the beans and hominy as they approach doneness, and stir in the chile paste around midday. Finish cooking on low until flavors are fully developed.