New Mexican Pork Stew (Posole)
If you’re from New Mexico, you already know posole. For everyone else, the introduction is long overdue.
Why This Recipe Works
Tasters preferred boneless country-style pork ribs in our New Mexican Pork Stew (Posole) to shoulder, loin, stewing pork, and baby back ribs. Replacing chili powder with dried ancho chiles—toasted in the oven rather than on the stovetop—gave the stew ample depth. Switching from water to chicken broth added both flavor and body to our stew, while browning the pork before adding it to the pot enhanced the flavor of both the meat and the broth.
Hominy—dried corn that’s been soaked in lye to remove its skin—proved essential in our New Mexican Pork Stew (Posole). Without it, our soup simply wasn’t authentic Posole. Toasting the hominy in the rendered pork fat made it sweet, toasty, and chewy.
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