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This recipe is straight from the kitchen of my mother-in-law, Jackie Williams

  • 2 lbs frozen posole
  • 1 can stewed tomatoes, smooshed up
  • 4 T mild red ground chili
  • salt
  • chicken bouillon crystals
  • 1 onion, diced
  • oregano
  • garlic salt
  • thyme
  • pepper
  • 1/4 c bacon grease (at least)
  • 1 small can chopped green chiles
  • 1/4 c lime juice
  • 3 lbs cubed pork (chops, shoulder, roast, or loin)

  1. Put frozen posole into kettle with a good amount of water, start to simmer.
  2. Add the rest of the ingredients except for the pork and continue simmering, adding more water as you go along, until the posole is about half done..
  3. Adjust seasonings as you go, tasting often.
  4. Add the pork and cook until just barely done, because Posole gets too mushy when you reheat it.

The lime juice is my secret ingredient, also the bacon grease, since pork is trimmed. It takes quite a bit of tasting to get the seasonings perfect. Also, it takes the right amount of bacon grease. When you store it in quart jars, you want about 1/4 inch of grease at the top, and as you serve it to people you stir it around so each bowl gets a little of the orange-ish grease. Sounds bad, but it doesn’t have a good flavor unless there is some fat. I suppose that when “natives” made it, they threw in a big chunk of pork that had fat on it.