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Blue Corn Posole


  • 6-8 chile pods
  • 2 lbs cubed beef or pork steak
  • 3 cloves garlic minced
  • 1/2 tsp Los Chileros Mexican Oregano
  • 1 tsp salt
  • 12 oz Los Chileros Organic Blue Corn Posole


  • Empty contents of package into a non-reactive container and cover with water. Soak overnight, drain and replace with lightly salted water to a level approximately two inches above the posole.
  • Boil for approximately two hours keeping water approximately two inches above the posole.
  • Then add the meat, chile pods, oregano and garlic. Cover and simmer for another hour or until posole has ‘bloomed’ and is tender, stirring occasionally.
  • Vegetarian option is to use pumpkin in lieu of meat.
  • Easy Way: Prepare the posole as directed but use the Los Chileros Posole Spice Mix in lieu of the chile pods, oregano, and garlic.
  • Our posole, or pozole, is prepared by cooking the corn with lime to remove the outer ‘shell’ of the kernel so that it will “bloom” when it is cooked. The lime is rinsed off after cooking and the posole is air-dried in the traditional manner.