💡Published: 1/2/22 | 📅Updated: 3/21/25
Posole is a great dish to have on a cold winter’s night, or any other night now that I think of it. I can eat this by the gallon and still want more. Needless to say, it doesn’t stay around our home for long.
Ingredients:
- 7 BUENO Chile pods (Stems and seeds removed, pods rinsed)
- 6 small pigs feet
- 6 qts water
- 1lb. lean pork meat, bite sized
- 1 lb. beef stew meat, bite sized
- 1-2 lb pkg BUENO Posole (I use 1 gal prepopped Homeny corn)
- 2 medium onions diced
- 6 cloves garlic, minced
- 6 tsp. granulated garlic
- 1 1/2 Tbsp. salt
- 1 14oz container BUENO Red Chile thawed(Is usually frozen when you get it)
- 1/4 lb Ponsa (Tripe, Pig stomach, very well cleaned) If you want it.
- 1 lb. short ribs
- 1 Tbsp Oregano
- 1/8 tsp cumin
A bowl of Posole
Directions:
Boil medium to a large pot of water and drop in Chile pods until soft and supple. Boil pig feet until tender. Tenderized pork meat with meat tenderizer and garlic salt. Fry pork on all sides until sides are browned. Brown stew meat on all sides. Brown short ribs on all sides.
In a large pot (We use a large roaster oven) add 6 quarts of water to the pot. Add chile pods, pig feet, Ponsa, Stew meat. Bring to a boil. Cover and cook for 1 hour over medium to medium-high heat.
Add pork, stew meat, and short ribs(including bones) Posole, and 3 more quarts of water. Bring to a slow boil. Cover and cook for 30 minutes over LOW to MEDIUM heat.
Add remaining ingredients. Bring to a slow boil. Cover and cook for 1 hour over OW to MEDIUM heat, allowing flavors to blend.
Check out our Red Chile Enchiladas. If you like Green Chile Chicken Enchiladas.
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