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Posole

(Wikipedia)
Hominy is dry corn that has been soaked in an alkaline solution. (lye or slaked lime) This softens the corn and kills it so it cannot sprout while in storage. If you can get it, buy the frozen hominy. It tastes so much better than the canned stuff.

(Wikipedia )
Posole (Sp.) /Pozole (Engl.) is a traditional soup or stew from Mexico, which once had ritual significance. It is still frequently served as a celebratory dish throughout both New Mexico and Mexico, including quinceañeras, weddings, birthdays and New Year's celebrations.

• It is made from hominy, with meat (typically pork, beef or chicken can be substituted), and can be seasoned and garnished with chile peppers, onion, garlic, radishes, avocado, salsa and/or limes.
• White pozole is the preparation without any additional green or red sauce.
• Green pozole adds a rich sauce based on green ingredients, possibly including tomatillos, epazote, cilantro, jalapeños, and/or pepitas.
• Red pozole is made a red sauce made from one or more red chiles, such as guajillo, piquin, or ancho.

INGREDIENTS

This is what you need for 5 quarts, 8+ servings:

• 2 lb. frozen nixtamal pozole corn
• 4 garlic cloves, peeled and halved
• ½ lb. white onions, chopped small
• 1 ½ lb. pork shanks or leg roast
• 1 ½ lb. bone-in pork shoulder
• 2 pig’s feet

condiments:

• 1 jalapeño or other hot pepper
• 2 limes, cut into wedges
• 3 cups thinly sliced cabbage or lettuce
• 12 radishes, thinly sliced
• 2 tbsp. dried oregano
• about 1 ½ dozen tostadas
• red / green salsa or chile sauces …
• S&P

Pic1: frozen hominy

Directions

 

Pic2: white posole
Pic3: red posole
Pic4: green posole

• Combine 5 quarts of water, the corn and garlic in a 12-qt. stock pot.
• Bring to a boil.
• Add half of the chopped onion, reserve and refrigerate the rest until serving.
• Partially cover the pot and simmer gently over medium-low heat for 2 hours.
• Add the meat and S&P to taste.
• Optional
  • add 1 or more chopped jalapeño peppers.
    Know your hot peppers. Don’t put in more than you can handle.
• Simmer for 2 more hours until the corn is tender.
  Slower, longer cooking over low heat gives better posole.
• Add water as necessary to keep everything covered.
• Remove from the heat when the corn is fully cooked.
• Cool the meat in the broth.
• When able to handle without scalding, remove the meat.
  • Pull and/or cut the meat from the bones and the pig’s feet.
  • Pull / shred about half of the meat and chop the remainder into ½ -inch pieces.
  • Cover and refrigerate meat and pozole if not serving within an hour.
• Optional:
  • When ready to serve, sear the meat in a very hot pan for additional color and flavor.
• Add the meat back to the pozole.
• Reheat the pozole.
• Adjust seasoning if necessary.
• Serve and enjoy

Serving suggestions:

• Present the condiments in separate small bowls: chopped onion, sliced radishes, sliced cabbage and/or lettuce, avocado, sliced or quartered limes, oregano, tostadas, chicharrónes, ground chile peppers, garlic, salsa or chile sauces, etc.
• Serve the pozole in large bowls and let the guests add condiments to taste.
• For red or green pozole, add red or green chile sauce.

 

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