Josefina’s Posole Stew
We are so happy that you have joined us for our next program for our inaugural exhibit, American Girl: 35 Years of Strong Characters.
For today’s program, we will be making Posole Stew, a recipe brought to us by one of American Girl’s caring and kind characters, Josefina. Her story takes place in 1824.
Today’s recipe can be found in Josefina’s Cook Book: A Peek at Dining in the Past with Meals You Can Cook Today. The following ingredients and directions make four servings. We hope you enjoy Josefina’s Posole Stew.
Ingredients
1 cup or 6-8 ounces dried posole corn kernels (Can be found at Mexican grocery stores, many natural food stores and some large supermarkets)
4 cups of water, or more
3/4 pound pork roast
1 small onion
2 cloves garlic
1 teaspoon oregano
2 teaspoons salt
1 tablespoon ground red chilies, or more to taste (not chili powder)
Equipment
Large mixing bowl
Colander
Measure cups and spoons
Large saucepan with lid
Sharp knife (Ask an adult or guardian to help)
Cutting board
Wooden spoon
Potholders
NOTE: You will need an adult to help you with this recipe.
Directions
Soak the dried posole overnight in the mixing bowl, in enough water to cover it. Then drain and rise the posole in the colander. Put it in the saucepan, along with 4 cups of water.
Have an adult help you cut the pork into 1-inch cubes, and peel and chop the onion and garlic. Add it all to the saucepan, along with the oregano, salt, and ground chiles.
Cook on medium-high heat until the mixture starts to boil, or bubble rapidly. Turn the heat to medium-low and let the stew simmer, or bubble gently, uncovered, for 1 hour.
At an hour, stir and check the there is at least 1 inch of water above the posole. Add water if necessary. Then cover and let the stew simmer gently for 2 more hours, until the posole is puffed, tender, and ready to eat.
Did You Know: Cooks preserved corn by boiling the kernels in water mixed with wood ash or burned limestone. This created what Native Americans called nixtamal— often called hominy today. The hard outer skin of the kernels fell away, leaving the soft inner kernel to eat whole or to grind into cornmeal flour.
Photo of Addy’s Potato Salad | 1994 | American Girl, LLC., U.S.