On my website, www.janebutelcooking.com, I have a copy of my syndicated story I wrote for the Los Angeles Times several years ago. This story gives a great more detail of the history.
Posole is not to be confused with hominy, which is prepared with lye--a corrosive chemical which destroys the cellulosic coating.
POSOLE
(Dried Corn with Pork and Red Chiles)
¨¨¨¨¨¨¨
You may serve this either as a
side dish or main dish. I like to layer toppings such as fresh shredded
cabbage, fresh lime wedges, avocado cubes and cilantro sprigs.
Yield: 15 to 16 servings
1
pound dried posole
1
quart water, or more
2
pounds pork, steak or roast, cut into ½” cubes
1
Tablespoon salt or to taste
2
garlic cloves, minced
pinch
of Mexican oregano
1
Tablespoon cumin, or to taste
¼
cup caribe chile or to taste
1. Simmer
the posole in unseasoned water until it becomes soft and the kernels
have burst open; it usually requires 1-1/2 to 2 hours.
2. Brown
the pork cubee in a cold, well-seasoned frying pan; adding no fat or oil to the
pan. Saute until very browned, then add to the posole. Deglaze the frying pan
with 1 cup water, stirring to loosen the brownies sticking to the pan. Also add this liquid to the posole.
3. Add
remaining ingredients, using one-half the cumin and cook the stew for 1 or more
hours, to blend the flavors. Just before
serving, add the remaining half of cumin.
Taste and adjust the seasonings.
Ideally, this dish should be started the morning before it is to be
served, to allow the flavors to develop.
Notes:
In Old Mexico the following toppings are often served and posole is a
main dish and often called the Chicken Noodle Soup of Mexico--good for curing colds and ills:
2
cups thinly shredded fresh cabbage
2
limes, cut into wedges
1
avocado, pitted, peeled and cut into cubes
1
bunch cilantro sprigs
In Mexico, posole is often spelled with a
“z” instead of an “s”.
