I recently bought 10lbs of posole and was looking for something cool to make with it. I’ve already made blender corn bread with red posole, but I wanted to try a more traditional dish. My first traditional dish is actually named after the main ingredient and is called posole.
I looked at a number of recipes for posole and then came up with this.
- 2 cups of dry posole/hominy (I used a combination of red and white.)
- 1lb chicken (the tradition is pork, but I didn’t have any on hand)
- 1 quart of stock (I used turkey)
- 1 can of chopped tomatoes
- 1 onion
- 5 cloves of garlic
- salt
- pepper
- pinch of cyan
- oregano
- cumin
Posole must be soaked overnight. I soaked it in water with some whey. I learned later that posole should also be cooked by itself in water until it pops. I failed to do this and cooked it with stock and the other ingredients at the same time. Unfortunately much of it failed to pop and was very tough and chewy.
I threw this all in a pot and cooked it for several hours. It had a nice taste and the posole that had popped was quite good.
UPDATE: I tried this a second time. This time I cooked the hominy by itself in just water until it popped. This made a huge difference. I also omitted the tomatoes to be a little more authentic. I replaced the cyan with a couple seeded dried chilis. I like both variations, but I think I like the version with tomatoes better.
