I really hope my friend Sally doesn’t read this blog. According to her father-in-law, who’s from Mexico, she makes very authentic Posole. She might see this recipe below and yell, “Blaspheme!”

But really authentic Posole (a ritualistic, traditional stew from Mexico) can be a day long endeavor. I don’t gots that kind of time, people. So this recipe my mom sent me is perfect. The manfriend and I are currently addicted to it. The last batch I made ended up in everything that week – on top of breakfast eggs, over top of burritos like green chili, in another dish we made to add extra flavor. It’s pretty amazing stuff.


6 cups chicken broth
2 15 oz. cans of white hominy, drained
2 15 oz. cans stewed tomatoes, with juice
2 7 oz. cans green chilies
1 10 oz can mild enchilada sauce
2 tsp. dried oregano
1 whole onion, diced and lightly sauteed
4 shakes of cumin
Meat from 1 chicken, diced
Garlic to taste

1. Put all ingredients in a large pot and simmer for 1 hour.


  • I buy a rotisserie chicken from the store and use that (so quick and easy)
  • I also add in 2 Tbs. agave and lime juice to taste
  • We garnish with cilantro
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  • About Me

    My mother is an encyclopedia of useless information (sorry, ma, but it's true) - no one can beat her at Trivial Pursuit. As I age, I become more like dear old mom everyday. I routinely tell people about resources, recipes, tips, tricks, or websites I've heard about, tried, live by, etc. until one of my clients urged me to start a blog. So here it is! My perpetual ramblings. I hope you find them useful and amusing. If you don't, you can either keep it to yourself or leave me a well constructed critique.

    I'm a former massage therapist, a freelance journalist, and a web information architect and UX designer. I enjoy yoga, the Bar Method, camping, reading, gardening, and spending time with my friends and loved ones. I live in Colorado.

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