The recipe I have used the most when making posole is the one from the Que Bueno posole package. This posole is found in the freezer case at the grocery store, and for us, right beside the frozen chilis that we use in our posole. Que Bueno calls for red chilis. I have used red, but sometimes I have used green chilis as well.
I have always used pork meat when making this, and have never used pigs' feet. Pigs feet are not always available in our grocery stores.
I added this note below as well. We find that it takes much longer for posole to cook than the recipe says. When frozen posole cooks, it will pop, somewhat like popcorn. When it has popped, it is done.
https://buenofoods.com/recipe/posole/
Ingredients
- 7 Chile Pods (stems & seeds removed pods rinsed)
- 6 small pigs’ feet
- 6 qts. water
- 1 lb. lean pork meat bite-sized
- 1 2 lb. pkg. Posole
- 2 medium onions diced
- 6 cloves garlic minced
- 4 tsp. granulated garlic
- 1½ Tbsp. salt
- 1 14 oz. container Frozen Red Chile
Servings: 16 oz. servings
Instructions
- Place chile pods, pigs’ feet and 3 qts. of water in an extra large (12 qt.) pot. Bring to a boil. Cover and cook for 1 hour over medium to medium-high heat.
- Add pork and stew meat (including bones if any), posole and 3 more quarts water to pot. Bring to a slow boil. Cover and cook for 30 minutes over low to medium heat.
- Add remaining ingredients. Bring to a slow boil. Cover and cook for 1 hour over low to medium heat, allowing flavors to blend. (Rita's note--it always takes much longer than one hour for the posole to pop. You will know that it is done when it pops open.)
