What Is Posole & How to Make It At Home
Posole is a traditional Mexican dish from the pacific coast region of Jalisco. A thick soup that’s usually made with pork, hominy, garlic, onion, chili peppers, cilantro, and broth. My neighbor Debbie found this recipe in a great looking cookbook that she just lent me called The Feast of Santa Fe by Huntley Dent.
This is a good recipe but I have learned a simpler, just as tasty recipe from my friend Paula who is from Mexico, is an incredible cook and never uses a recipe. She also always uses what’s on hand and if we don’t have one ingredient, she just finds something to substitute and her dishes always turn out great. Check out Paula’s Posole recipe after this one from The Feast of Santa Fe.
What is Hominy?
If you remove bran (also known as the pericarp) and the germ from a kernel of corn, you are left with the endosperm or sometimes called hominy. When the hominy is ground, we have what is commonly called “hominy grits”, a popular dish in the south.
Notes: 2/28/99 – My wife and I made this last night for some friends and came up with some additional ideas. We didn’t add the optional jalapenos because we mistakenly purchased a couple of milder Anaheim chili peppers.
One of our guests suggested roasting them on our gas stove, slicing them, and adding them to the Posole. Great idea. Added another layer of flavor.
The next night we had the Posole leftovers and it was tastier than the night before which leads me to suggest you make this dish the day before you are going to serve it. Not a conventional idea but how many times have you had leftovers that were better than the first night?
Serves 8 to 10 depending on whose doing the eating.
This is a simplified verson of posole that is incredibly easy to prepare and has a mouthful of flavor with every spoonful AND gets better the next day. My friend Paula who is from Mexico and a wonder in the kitchen shows me how to prepare this dish and I’m amazed how simple she makes everything she does look.
She never measures anything out and uses what she can find in the refrigerator or in the pantry not depending on a recipe. Of course there are a few ingredients you must have like homminey and pork to make this dish, but then she gets creative and uses whatever ingredients she can find in the house.
|Prep Time: 15 min||Cook Time: 1.5 hrs||Total Time: 1.75 hrs||Servings: 8-10|
1 1/2 lbs. pork shoulder
1/2 onion stuck with 2 cloves
2 cloves garlic, peeled
1/2 teaspoon whole cumin seed
2 - 15.5 ounce cans hominy
1 onion, chopped
2 cloves garlic, chopped
2 tablespoon oil
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon cloves
1/2 teaspoon cayenne
4 cups canned white hominy, drained and rinsed
3 to 5 cups pork broth from cooking pork shoulder
1 cup canned chopped green chilies
2 whole jalapenos, canned or fresh, chopped (optional)
Prepare the onion with the 2 cloves, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them. Drain the hominy rinse. Now you are ready to start cooking.
Place the meat in a large saucepan and just cover with lightly salted water. Add the clove studded onion, 2 cloves peeled garlic, peppercorns, cumin seed, and oregano. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes. Remove meat and broth, reserving both.
Sauté the chopped onion and garlic in oil until translucent. Add the remaining spices, stir for a minute. Cut the reserved pork into 1 inch cubes and add to the pan. Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock), green chilies and jalapenos (optional).
Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender. If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth. Degrease the stew, taste for salt, and serve in soup bowls.
This is a delicious recipe and well worth the effort to make.
Sites That Link to this Post
- Simple Soup Idea - Posole - Critical MAS | January 27, 2014