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  • 2 lbs pork
  • 3 quarts of water
  • 4 cups posole
  • 5-6 ancho chiles, with seeds removed
  • 1 small onion
  • I head of cabbage
  • juice of 1or 2 lemons
  • 3 tsp. oregano
  • 2 tsp. garlic powder
  • 1 garlic clove

Rinse Posole and place in bowl with 1 quart of water, soak overnight.  Place the Posole with soaking water in large stock pot, add pork, water, 2 tsp. of oregano and garlic powder.  Bring to a boil and cook until meat and Posole are tender. 

When meat is tender, remove approximately 1 cup of broth and place in blender with ancho chiles.  Let sit for 5 minutes until chiles are soft then add onion, garlic and 1 tsp. of oregano.  Puree until smooth.  Stir pureed mixture into soup. 

Cabbage can be added while soup is cooking or eaten raw with soup when finished. 

Place soup in individual bowls, season to taste with salt, pepper and lemon juice.

 By Renae Roux