Christmas Posole


To me, the perfect Holiday Feast is full of flavor and is easy enough to make, so the cook isn't in the kitchen while everyone else is drinking eggnog in the next room. This Christmas Posole is perfect. It's loaded with pork and cooked until meltingly tender, with hominy, poblano peppers, spices, and my secret shortcut ingredient.I rely on purchased salsa verde to simplify kitchen prep which means there is more time to enjoy the day. This Posole gets better over time, so feel free to prepare it in advance and just reheat it on Christmas Day.


Ingredients for Christmas Posole:


4 pounds pork shoulder cut into 1 1/2 " cubes

grapeseed oil

2 cans white hominy, rinsed and drained

48 ounces salsa verde

2-3 cups chicken broth

3-4 poblano peppers seeded and diced, 2 cups

3 tablespoon Instant Tapioca

2 bay leaves

1/4 cup minced cilantro

kosher salt


Serve with sliced radishes, sour cream, lime wedges, and tortillas.


Time-Saving Tip: Prepare the Posole a few day in advance and refrigerate. Or even prepare a few weeks in advce, cool, and freeze.


Let's see what we need.

We're ready to cook.

Season the meat with 1 teaspoon salt and 1 teaspoon pepper. In a large pot, heat 4 tablespoons oil and add half of the meat. Brown on all sides.and transferthe meat to a bowl. Repeat with the rest of the meat adding a little more oil as needed.


Add the salsa, 2 cups of chicken broth, bay leaves, and tapioca in the same pot. Stir until heated, scraping up the goodies that stuck to the bottom of the pot when cooking the meat.

Add the meat, hominy, and peppers. Stir ad bring to a boil. As soon as the mixture boils cover and transfer to a preheated 325-degree oven. Bake for 1 1/2 hours hours until tender. Adjust seasoning and add a bit more broth if the posole is too thick.


It's ready! Christmas Posole is the perfect way to celebrate the season. Of course, it is so delicious I bet you will be making this all year long.

Enjoy!




Christmas Posole:


  • 4 pounds pork shoulder cut into 1 1/2 " cubes

  • grapeseed oil

  • 2 cans white hominy, rinsed and drained

  • 48 ounces salsa verde

  • 2-3 cups chicken broth

  • 3-4 poblano peppers seeded and diced, 2 cups

  • 3 tablespoon Instant Tapioca

  • 2 bay leaves

  • 1/4 cup minced cilantro

  • kosher salt

  • Season the meat with 1 teaspoon salt and 1 teaspoon pepper. In a large pot, heat 4 tablespoons oil and add half of the meat. Brown on all sides.and transferthe meat to a bowl. Repeat with the rest of the meat adding a little more oil as needed.

  • Add the salsa, 2 cups of chicken broth, bay leaves, and tapioca in the same pot. Stir until heated, scraping up the goodies that stuck to the bottom of the pot when cooking the meat.

  • Add the meat, hominy, and peppers. Stir ad bring to a boil. As soon as the mixture boils cover and transfer to a preheated 325-degree oven. Bake for 1 1/2 hours hours until tender. Adjust seasoning and add a bit more broth if the posole is too thick.

  • Serve with sliced radishes, sour cream, lime wedges, and tortillas.

  • Time-Saving Tip: Prepare the Posole a few day in advance and refrigerate. Or even prepare a few weeks in advce, cool, and freeze.