Traditional Navajo Posole with Pork and Green Chiles
Experience the rich flavors of traditional Navajo cuisine with this hearty Posole, a comforting hominy pork stew that highlights the vibrant ingredients of the Southwest. This recipe, inspired by Marilyn Yazzie's beloved family dish, utilizes canned hominy for convenience and retains the essence of Navajo cooking using fresh, roasted green chiles and spices. Perfect for gathering with family or friends, this stew can be served as a robust meal on its own or wrapped in soft flour tortillas, creating a delightful burrito-style dish. Adjust the heat levels according to your preference, making it suitable for everyone at the table. Enjoy this culinary tradition that brings warmth and flavor to your dining experience.
8
Servings
90
Calories
10
Ingredients
Ingredients
Hominy
8 cups or 3 lbs (Use canned or frozen for convenience. If using dried, soak in cold water overnight.)
Mild fresh green chilies
1/2 cup (Roasted, peeled, and chopped; or use canned green chiles.)
Jalapeño
1-3 (Fresh or canned, peeled, seeded, and chopped.)
Garlic cloves
2 (Minced.)
Onion
1 (Chopped.)
Tomatoes
1-2 or 1 (10 oz) can (Seeded and chopped, or use canned diced tomatoes.)
Boneless pork roast
2-3 lbs (Cut into chunks.)
Dried oregano
2 teaspoons (Dried.)
Fresh cilantro
1/4 cup (Chopped (coriander leaves).)
Salt
to taste (Added at the end of cooking.)
Instructions
1
If using dried hominy, rinse it in cold water until the water runs clear. Soak the hominy in cold water for several hours or overnight to soften before cooking.
2
In a large, heavy pot or Dutch oven, place the soaked hominy and add enough water to cover it. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for about 1 hour, or until the hominy has popped and is tender. If using canned or frozen hominy, skip this step.
3
If using fresh green chilies, roast them in a paper bag in a preheated 400°F (200°C) oven for approximately 10 minutes. Once cooled, peel off the skins, remove the seeds, and chop finely.
4
In the Dutch oven or a crockpot, combine the hominy (cooked or canned), roasted green chilies, jalapeño, minced garlic, chopped onion, diced tomatoes, pork roast, and dried oregano. Stir to mix all the ingredients well.
5
If using a crockpot, cook on high for 4 hours. If using the stovetop, simmer the mixture uncovered for about 4 hours until the pork is tender and the flavors meld.
6
After cooking, remove the pork from the pot. Shred the meat using two forks and return it to the pot. Stir in the chopped cilantro and add salt to taste.
7
Simmer the stew, covered, for an additional hour to allow the flavors to develop further.
8
Serve hot as a stew, or spoon the posole onto warm flour tortillas, folding them burrito-style for a delightful meal.
Nutrition Information
2.5g
Fat
12g
Carbs
6.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Traditional Navajo Posole?
Traditional Navajo Posole is a hearty hominy and pork stew that highlights the vibrant ingredients and culinary traditions of the Southwest.
What are the main ingredients in this posole recipe?
The main ingredients include hominy, boneless pork roast, mild fresh green chiles, jalapeños, garlic, onion, tomatoes, dried oregano, and fresh cilantro.
How do I prepare dried hominy for Navajo Posole?
Rinse dried hominy in cold water until clear, soak it for several hours or overnight, then boil and simmer for about 1 hour until it has popped and is tender.
Can I use canned hominy instead of dried?
Yes, you can use canned or frozen hominy for convenience to skip the overnight soaking and pre-boiling steps.
How should I roast fresh green chiles?
Place them in a paper bag in a preheated 400°F (200°C) oven for approximately 10 minutes, then peel the skins and remove the seeds once cooled.
Can I make this recipe in a crockpot?
Yes, you can combine the ingredients in a crockpot and cook on the high setting for 4 hours.
What is the stovetop cooking time for Navajo Posole?
On the stovetop, the mixture should simmer uncovered for about 4 hours until the pork is tender, followed by an additional hour of simmering after shredding the meat.
What type of pork should I use?
The recipe calls for 2-3 lbs of boneless pork roast, cut into chunks.
How do I serve Navajo Posole?
You can serve it hot as a standalone stew in a bowl or spoon it onto warm flour tortillas and fold them burrito-style.
How many servings does this recipe yield?
This recipe makes approximately 8 servings.
How many calories are in one serving of Navajo Posole?
There are approximately 90 calories per serving.
What is the protein content per serving?
Each serving contains approximately 6.75g of protein.
How do I adjust the heat level of the stew?
You can adjust the heat by varying the amount of jalapeños used (1 to 3) according to your preference.
When should I add the salt?
Salt should be added to taste at the end of the cooking process, after the meat has been shredded and returned to the pot.
When is the cilantro added to the dish?
The chopped cilantro is stirred into the pot after the pork has been cooked and shredded.
Can I use canned tomatoes for this recipe?
Yes, you can use one 10 oz can of diced tomatoes as an alternative to 1-2 fresh seeded and chopped tomatoes.
What is the fat content per serving?
The fat content is approximately 2.5g per serving.
How many carbohydrates are in a serving?
There are approximately 12g of carbohydrates per serving.
Do I need to peel the jalapeños?
The recipe suggests using fresh or canned jalapeños that have been peeled, seeded, and chopped.
How much garlic is required?
The recipe calls for 2 minced garlic cloves.
Can I use canned green chiles?
Yes, if fresh mild green chiles are unavailable, you can use canned green chiles instead.
What temperature should the oven be for roasting chiles?
The oven should be preheated to 400°F (200°C).
What is the total weight of hominy needed?
You will need approximately 8 cups or 3 lbs of hominy.
Is the stew cooked covered or uncovered?
The stew is initially simmered uncovered for 4 hours, and then simmered covered for an additional hour after the flavors have developed.
How do I shred the pork?
Remove the pork from the pot after it is tender and use two forks to shred the meat into smaller pieces.
Is this a traditional family recipe?
Yes, this recipe is inspired by the beloved family dish of Marilyn Yazzie.
What spices are used for seasoning?
The primary seasonings used are dried oregano and salt.
Can I use frozen hominy?
Yes, the recipe lists frozen hominy as a convenient option along with canned hominy.
What is the texture of the hominy when it is done?
The hominy should be tender and should have 'popped' or opened slightly.
How much cilantro should I use?
The recipe recommends 1/4 cup of chopped fresh cilantro.