Main Dish

Posole Stephen & Walker

Stephen & Walker

243 Healdsburg Avenue
Healdsburg, CA 95448

  • RECIPE YEAR: 2014
  • RECIPE BY: Chef Nancy Walker
  • YIELD: Serves 8

Traditionally served around the Christmas and New Year's holidays, posole is the hearty, soupy stew made from dried large white corn kernels that is simmered for hours. Our family hails from New Mexico, and we love this savory and spicy dish!


  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 pounds boneless pork shoulder
  • Kosher salt and freshly ground pepper, to taste
  • 1/2 red onion, sliced
  • 1/2 cup water
Preheat the oven to 275°F. Line a small roasting pan with aluminum foil. 

In a small bowl, stir together the cumin, garlic powder and paprika. Rub the spice mixture all over the pork. Sprinkle with salt and pepper. Place the pork in the prepared pan, cover the meat with the onion and pour in the water. Cover the pan tightly with aluminum foil and roast until the meat is very tender, 5 to 6 hours. Let the pork rest until cool enough to handle. 

Using 2 forks, shred the pork into bite-size pieces. Skim the fat off the juices in the roasting pan. This can be made up to 2 days in advance. Cover and refrigerate the pork and juices separately. 


  • 1/4 cup vegetable oil
  • 1/2 red onion, finely diced
  • 3 garlic cloves, pressed or finely diced
  • 2 plum tomatoes, mashed
  • 6 cups low-sodium chicken broth
  • 1 can (28 ounces) undrained pinto beans
  • 1 can (28 ounces) white hominy, drained
  • 1 can (28 ounces) diced tomatoes with juice
  • 1 tablespoon oregano
  • 2 teaspoons ground cumin
  • Kosher salt and freshly ground pepper, to taste
  • Mild cheddar cheese for serving
  • Lime wedges for serving
  • Fresh cilantro leaves for serving
  • Sour cream for serving
  • Flour tortillas for serving
In a large pot over medium-low heat, warm the vegetable oil. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring often, until fragrant, about 2 minutes. Add the fresh tomatoes and stir until softened, about 2 minutes more. Stir in the broth, beans, hominy, canned tomatoes, oregano and cumin and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, for 30 minutes.

Add the reserved pork to the pot and simmer, uncovered, for 30 minutes more to allow the flavors to meld. Season with salt and pepper and add the reserved cooking juices from the pork, if desired. 

Divide the posole among bowls. Garnish with cheese, lime wedges cilantro and a dab of sour cream.  Serve with flour tortillas. 

Stephen & Walker

243 Healdsburg Avenue
Healdsburg, CA 95448