I’ve been making this pork posole stew for years. It’s simple to put together and fills the house with wonderful smells. I sometimes add a couple potatoes and carrots to get the southwestern equivalent of Beef Stew. Source is an out-of-print cookbook called “Blue Corn and Chocolate”

1 1/4 – 1 1/2 lb. lean boneless pork, cut in very small cubes
1 cup dried hominy, or 2 cups cook or canned hominy, drained
1 large onion, coarsely chopped
2 large dried New Mexico chiles, seeded
3 cloves garlic, crushed
1 tsp. oregano
1/2 tsp cumin
3 – 4 cups cold water
1/2 tsp. salt, or to taste

1. Combine all the ingredients, except the salt, in a pot. (If you are using cooked or canned hominy, do not add at this point, but reserve for the last 1/2 hour of cooking)

2. Simmer the stew over low to moderate heat, uncovered, for 2 – 3 hours until the meat is very tender and the hominy is swelled and tender. If the mixture becomes too dry while cooking, add more water. (About mid way through this time, I fish out the chiles and gently scrape the now fully reconstituted inner flesh from the paper like skins. Stir the chile flesh back into the stew and throw the skins away.)

3. When posole is done, add salt to taste. The stew should be a sort of soupy stew, best served like chili, in bowls.

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After many years of cooking, I recently acquired a crock pot and I’m slowly accumulating recipes. This one was passed on by a reader of my knitting blog and is very tasty. My only changes are addition of a few cloves of garlic (you can’t have too much garlic) and a bit less of the tapioca (I like my beef stews a bit thinner)

2# cubed beef, trimmed of fat, cut into dainty pieces
4 onions, quartered
6 stalks celery, cut in bite-sized pieces
8 carrots
1 small turnip
19 oz. V-8 juice
1/4 c. Minute tapioca – it’s with the Jell-O and puddings at the store, red box
1 T. sugar
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried basil
1 bay leaf

Cook 6-8 hours on low.

12/31/06 Hmm?? There should be some potatoes in this. Yep. Seem to have managed to forget the potatoes. Add a couple potatoes cut into bite-sized chunks… Reds or Yukon Golds are nice. 😦

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