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Southwestern Posole Stew with Jalapeno Cheddar Cornbread Sticks

Lodge Cast Iron and Martha White Cornbread Festival Recipe by Rebecka Evans
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Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6
Author: Rebecka Evans


  • Main Dish
  • 1 12- inch Lodge Cast Iron Skillet
  • 1 Lodge Cast Iron Cornstick pan 7 piece
  • Utensils: 2 large metal or wooden spoons Sharp 10-inch chef knife, Sharp 6 inch pairing knife, 3 spatulas, 3 mixing bowls, misc. measuring bowls, cups, and spoons
  • 2 7- ounce packages Martha White Sweet Yellow Cornbread Mix
  • ½ cup canned creamed corn
  • 1 teaspoon minced onion
  • ½ cup shredded cheddar cheese
  • 2 tablespoons fresh diced jalapeño red and green
  • 1 cup buttermilk
  • ¼ cup vegetable oil divided
  • 2 cups cubed pork loin
  • 1 cup chopped onion
  • 2 cloves garlic minced
  • 1 teaspoon red chili powder
  • 1 4 ounce-can chopped green chili
  • 1 tablespoon chicken base
  • 1 14- ounce white hominy with liquid
  • ½ cup water
  • 2-4 tablespoon red tomato salsa
  • salt and pepper to taste
  • 1 cup cotija cheese
  • 1 tablespoon fresh cilantro
  • 1 lime


  • Pre-heat oven 375 Degrees F.
  • Pour 2 packages Martha White Sweet Yellow Cornbread mix into a medium mixing bowl, add ½ cup canned creamed corn, 1 teaspoon minced onion, ½ cup shredded cheddar cheese, 2 tablespoon diced jalapeño, and 1 cup buttermilk. Mix with a spoon until ingredients are incorporated
  • Heat Lodge Cast Iron Cornstick Pan in oven at 375 degrees F. for 5 minutes. Using a pastry brush, oil pan liberally with vegetable oil.
  • Pour 2 tablespoons cornbread mixture into oiled pans and bake at 375 Degrees F. for 12-14 minutes, or until golden brown. Gently remove cooked cornsticks to a plate and continue process until batter is all gone. Be sure to brush any excess bread bits out of the pan, and brush with more oil for each batch.
  • While cornsticks are baking, cube pork into ½-inch cube. Season meat with a ⅛ teaspoon of salt and pepper.
  • Heat 1 teaspoon oil over medium high heat, sauté meat until browned, about 5 minutes. Remove cooked pork to bowl
  • To the same skillet, add 1 teaspoon oil and sauté onions until translucent, add garlic and sauté for 1 minute more. Add 1 14-ounce can white hominy with liquid to skillet and stir to remove browned bits from the bottom of pan. Add red chili powder, chicken base, red tomato salsa, and canned chopped green chili, stir to combine. Bring to a boil then reduce heat and cook stew for 20-45 minutes. Season with salt and pepper to taste. Add ½ cup water if stew gets too thick
  • Serve Southwestern Pasole with Jalapeno Cheddar Cornsticks. Garnish with, lime wedges, and cotija Mexican cheese


Alternate preparation: Pour stew into individual size Lodge Cast Iron skillets (6.5 inch), dollop 2 tablespoons uncooked cornstick mixture over the Posole. Bake at 375 F. until cornbread is golden brown