We love the earthy flavor of blue corn posole. It’s a comforting stew that pays tribute to time-honored southwestern traditions. Our recipe highlights the distinct taste of ground blue corn and the tender hominy that soak up rich spices in every spoonful.
We turn to this hearty dish whenever we crave something warm and satisfying. It fills our kitchen with tempting aromas and it’s perfect for cozy dinners that bring everyone together.
We can’t wait to share our secrets for creating layers of flavor. By choosing fresh ingredients and letting them simmer slowly we get a velvety texture that keeps us coming back. Let’s dive into this lively blue corn posole and savor its comforting appeal.
Blue Corn Posole Recipe
Ingredients
- 2 tablespoons neutral cooking oil
- 1 onion diced
- 2 cloves garlic minced
- 3 cups chicken broth
- 1 cup dried blue corn posole (hominy) rinsed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons chili powder
- 2 cups water
Cooking Time And Yield
| Prep Time | Cook Time | Servings |
|---|---|---|
| 20 minutes | 1 hour 30 minutes | 4 |
Instructions
- We warm the oil in a large pot over medium heat
- We add the diced onion and minced garlic then stir for 3 minutes
- We add salt black pepper and chili powder
- We stir once more to coat the onion and garlic
- We pour in the chicken broth and bring the mixture to a gentle boil
- We stir in the blue corn posole and reduce the heat to low
- We cover the pot and let the posole simmer for 1 hour
- We stir occasionally to check that it does not stick to the bottom of the pot
- We pour in the water if the mixture thickens too quickly
- We taste the broth and adjust the seasoning if needed
- We serve the posole hot with garnishes like chopped cilantro or crumbled queso fresco if we like
Extra Tips
- We soak the dried blue corn posole overnight for a softer texture
- We add diced tomatoes or roasted green chiles for more flavor
- We substitute vegetable broth for a vegetarian option
- We store leftovers in an airtight container for up to 3 days
Ingredients
We find that preparing each ingredient in advance streamlines our cooking process. We gather the following items before we start:
Yield: 4 servings
| Ingredient | Quantity | Notes |
|---|---|---|
| Blue cornmeal | ½ cup | Look for finely ground varieties |
| Dried posole (hominy) | 1 cup | Soak overnight or follow package instructions |
| Onion (chopped) | 1 medium | Aim for even pieces |
| Garlic (minced) | 3 cloves | Use fresh to enhance overall aroma |
| Chicken broth | 4 cups | Swap for vegetable broth if preferred |
| Dried oregano | 1 teaspoon | Choose Mexican oregano for a bolder taste |
| Ground cumin | 1 teaspoon | Add more if we want extra earthiness |
| Salt | 1 teaspoon | Adjust after tasting the stew |
| Pepper | ½ teaspoon | Freshly ground for sharper flavor |
| Optional tomatoes or green chiles | ½ cup | Stir in for a bright, tangy note |
We soak the dried posole in cool water the night before. We chop our onion and mince the garlic right before we cook. We measure our blue cornmeal carefully to control thickness. We also keep oregano and cumin readily available so we can boost the stew’s warmth as we go.
Tools And Equipment
We rely on the following items to prepare our blue corn posole efficiently and maintain a smooth cooking process:
- A heavy-duty Dutch oven or large pot. This vessel provides even heat distribution to keep our stew simmering at a steady temperature
- A sturdy wooden spoon or heatproof spatula. We use it to stir the mixture and prevent any scorching on the bottom of the pot
- A colander or fine-mesh sieve. We rinse the soaked posole (hominy) thoroughly and drain excess moisture to maintain a clean cooking environment
- Measuring cups and spoons. We rely on these tools for accurate portioning of ground blue cornmeal and seasonings
- A long-handled ladle. We serve our steaming posole easily and reduce the chance of splatters
These tools allow us to monitor our cooking steps and keep the ingredients well-blended. We find that using the right equipment helps us achieve the bold flavors and velvety texture of blue corn posole without unnecessary mess.
Prep
We gather our fresh ingredients and arrange our cooking station. We focus on soaking the blue corn and chopping our aromatics for a smooth workflow.
Soak Blue Corn
Place 1 cup of dried blue corn posole in a large bowl. Add enough water to cover it fully. Let it soak overnight or for at least 8 hours. Drain the posole in a colander. Rinse it thoroughly under cool water. This simple step ensures that our stew cooks evenly and acquires a velvety texture.
| Action | Recommended Time |
|---|---|
| Soak Blue Corn | 8 hours or more |
Prepare Pork And Vegetables
Trim any excess fat from our pork shoulder. Cut the pork into 1-inch cubes. Dice 1 onion into small pieces. Mince 3 garlic cloves. Keep these prepared ingredients close for easy access. This organized prep ensures that our stew develops bold flavor while minimizing hassle.
Cook
Now we transform our carefully prepped ingredients into a hearty bowl of blue corn posole. We brown the pork and then combine everything to let the flavors meld.
Brown The Pork
Place a heavy-duty Dutch oven over medium-high heat. Drizzle 1 tablespoon of vegetable oil into the pot. Rub salt and pepper on the cubed pork. Add pork to the pot and stir with a sturdy wooden spoon. Brown the pork for about 5 minutes on each side. Transfer the pork to a plate and set aside.
Combine And Simmer
Return the browned pork to the Dutch oven. Stir in the chopped onion and minced garlic. Add the soaked posole. Sprinkle in dried oregano and ground cumin. Pour in the chicken broth and stir well. Sprinkle the finely ground blue cornmeal into the mixture. Lower the heat to medium-low. Cover the pot and let the posole simmer until the flavors meld and the broth thickens. Stir occasionally to prevent sticking.
| Step | Cooking Time |
|---|---|
| Brown the pork | 5 minutes |
| Simmer stew | 60 minutes |
Serving And Garnish
We ladle our blue corn posole into wide bowls while it is still steamy and aromatic. We top each bowl with a generous spoonful of diced tomatoes and fresh cilantro to add vibrant color. We place lime wedges on the side so we can squeeze a burst of tangy juice over the posole just before digging in. We love to tuck a few thin jalapeño slices on top for an extra kick.
We also keep crumbled cotija cheese and sour cream on hand. Here is a quick reference table of optional garnishes:
| Garnish | Flavor/Texture |
|---|---|
| Chopped Cilantro | Bright and herbaceous |
| Diced Tomatoes | Fresh and juicy |
| Jalapeño Slices | Spicy burst of heat |
| Lime Wedges | Tangy citrus finish |
| Crumbled Cotija | Salty and creamy contrast |
| Sour Cream | Smooth cooling element |
We serve warm tortillas or crusty bread alongside to soak up the flavorful broth. We enjoy how each garnish adds a unique note to the dish and enhances the hearty essence of our blue corn posole.
Make-Ahead And Storage
- We prepare our blue corn posole up to one day ahead to let the hearty flavors develop. We chill it in a sealed container until we are ready to serve.
- We store leftover posole in airtight containers. We keep it in the refrigerator for up to four days or in the freezer for up to two months.
- We reheat the stew by warming it on the stovetop over medium heat. We add a splash of broth if the consistency seems too thick.
- We thaw frozen posole in the fridge overnight before reheating to preserve its velvety texture.
| Storage Method | Duration |
|---|---|
| Refrigerator | Up to 4 days |
| Freezer | Up to 2 months |
Conclusion
We’re thrilled to share our passion for this vibrant stew. It’s a hearty dish that brings a taste of the Southwest to our tables. We love how it welcomes endless garnish options for extra color and flavor.
Whether served as a standout main course or a comforting weekend meal it’s sure to impress everyone at the table. We hope it inspires you to embrace bold flavors and experiment with new ingredients in your cooking adventures.
Frequently Asked Questions
What is blue corn posole?
Blue corn posole is a traditional southwestern stew featuring tender hominy, ground blue corn, and flavorful spices. It has a hearty, earthy taste and a thick, velvety broth. Slowly simmering fresh ingredients like pork, onion, and garlic helps create its rich, comforting flavor. The blue corn adds a unique color and a subtle nutty accent that sets it apart from other posole variations.
Which ingredients are essential for this stew?
Key ingredients include pork shoulder, finely ground blue cornmeal, dried posole (hominy), onion, garlic, chicken broth, dried oregano, ground cumin, and your favorite spices. You’ll also need fresh garnishes like diced tomatoes, cilantro, lime wedges, and optional add-ons like jalapeño slices, sour cream, or crumbled cotija cheese.
Why do I need to soak the posole overnight?
Soaking dried hominy before cooking helps it cook evenly and speeds up the overall process. Soaking also softens the hominy’s outer layer, ensuring a smoother texture and better flavor infusion. This simple step makes your posole more tender and shortens the cooking time, resulting in a stew that’s pleasantly thick and comforting.
What equipment is recommended for making blue corn posole?
A heavy-duty Dutch oven is ideal for even heat distribution and slow simmering. You’ll also need a sturdy wooden spoon for stirring, a colander for rinsing soaked posole, reliable measuring cups, and a long-handled ladle. These tools help you cook the stew efficiently and keep the process clean and organized.
How do I achieve the stew’s velvety texture?
The velvety consistency comes from finely ground blue cornmeal combined with the natural starches in hominy. Slow simmering the stew allows these ingredients to break down and create a smooth, thick broth. Make sure to stir occasionally to prevent lumps or scorching, and monitor the liquid level to maintain the desired thickness.
Can I prepare blue corn posole in advance?
Absolutely. You can cook the stew up to one day before you plan to serve it. Allowing the flavors to meld overnight enhances the taste. Reheat it gently on the stove, adding a splash of extra broth if needed. This make-ahead approach can save time and taste even better the next day.
How long can I store leftovers?
Store leftover posole in an airtight container in the refrigerator for up to four days. For longer storage, freeze it for up to two months. Thaw it overnight in the fridge, then gently reheat on the stove. Add extra broth if needed to maintain the stew’s signature velvety consistency.
What are the best garnishes for blue corn posole?
Fresh garnishes add flavor and color. Try diced tomatoes, chopped cilantro, lime wedges, and sliced jalapeños. You can also include grated cheese like cotija, a dollop of sour cream, or crushed tortilla chips for a little crunch. Each topping enhances the stew’s essence and makes every bite pop.
How can I serve blue corn posole?
Blue corn posole is traditionally served in wide bowls for easy scooping. Pair it with warm tortillas or crusty bread to soak up the rich broth. You can also offer extra lime wedges for a bright burst of citrus. Present garnishes in separate dishes so everyone can customize their own bowl.