Skip to main content

Amelia Islander

Cold Weather Stew

Jan 21, 2014 10:38AM
With all this chilly weather it’s nice to warm up to homemade stew. Using a Crockpot is the perfect way to make stew – throw all the ingredients in the crock, turn it on low, and by the time you come home from work or play, it’s ready to eat.

Posole is a Mexican stew made with hominy, pork, and chicken, although you could use whatever meat you prefer. It’s rich and spicy, and perfect for a cold winter evening. Posole is served with fresh condiments that diners stir into the stew right before serving, like scallions and cilantro. And cornbread with butter is a nice accompaniment.

Mexican Posole

Ingredients: 3-dried mild chilies, like Ancho 2-pounds pork butt 1-pound boneless, skinless chicken thighs 4 cups chicken stock 1-onion, diced 1-7oz can green chilies 2-15 oz cans hominy, drained and rinsed 7-garlic cloves, minced 1-tablespoon chili powder 2-teaspoons ground oregano 2-teaspoons ground cumin 1-teaspoon salt

Garnishes: Grated radishes, scallions, limes, shredded cabbage, cilantro, and avocado

Preparation: Remove stems from chilies, rinse and remove the seeds. Soak in hot water for 10 minutes to soften them. Then drain and slice the chilies into strips. In a large slow cooker, combine all the ingredients except the garnishes and cook on low for at least 8 hours. Serve with garnishes and corn bread.