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The Blodgetts’ Christmas Eve Posole

This recipe was taken from the December 2008 issue of Marin Magazine from the story Deck the Holidays. Recipe by the Blodgett Family.

The Blodgetts’ Christmas Eve Posole


  • 1/4 cup vegetable oil
  • 2 lbs. lean pork, cubed
  • 2 onions, chopped
  • 2 T minced garlic
  • 4 15-oz. cans hominy
  • 4 or 5 New Mexico dried red chile pods, stems and seeds removed, broken into pieces
  • 5 cups chicken broth
  • 1/2 cup coarsely chopped cilantro
  • Salt to taste


  1. Heat oil in large heavy pot.
  2. Brown pork on all sides.
  3. Remove and set aside.
  4. Sauté onions until golden.
  5. Add garlic and sauté briefly. Add browned pork, hominy, chiles, broth and half the cilantro.
  6. Bring to a boil.
  7. Reduce heat and simmer until pork is tender, about 1 hour. Stir in the remaining cilantro before serving.
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