Posole is lime-treated corn kernels, called "hominy" in many parts of the country. Posole comes in many different forms with the most popular being canned. This recipe calls for dried which is widely used in New Mexico. The dried is more flavorful because as it cooks it will absorb the spicy cooking liquid. In fact, towards the end of the cooking time, posole will "pop" and become fluffy flowers with a rich corn taste and soft chewy texture. The recipe is adapted from Real New Mexico Chile by Sandy Szwarc. If you can't get the dried you can sub a 29 ounce can drained.
Lower the heat to medium and add the onion and garlic.
04Sauté until the onion is tender, about 5 minutes.
05Place the contents of the skillet into the crock-pot and add remaining ingredients.
06If using canned posole, wait until the last 2 hours to add to the crock-pot.
07Cover and simmer for 4 to 6 hours (depending on your crock-pot the cooking time may need to be increased), until the posole has popped and is tender.
08During the last few hours of cooking, it may be necessary to add the warm water or additional chicken stock; the dried posole will absorb the stock as it cooks.
09Salt the stew to taste, garnish with additional cilantro if desired and serve.