Saturday, March 06, 2010

Posole or is it Pozole?

G found a bag of dried hominy in the pantry and suggested that I make Posole.  Thumbing through my trusty cookbook collection, I found a simple and easy recipe for making this pork and hominy stew.  I had all the ingredients (Go Figure) but one set back was time to soak the dried hominy.  I chose a quick soak method which I do not suggest.  Overall the stew was tasty but suffered because of the texture of the hominy which I did not get softened/soaked enough.despite a long cook time.

I used some frozen smoked pulled pork instead of cubes of pork as suggested by the recipe.  I also used skinless chicken thighs instead of a whole chicken.  Other ingredients included 1 whole diced onion, 4 cloves garlic minced, 1 tsp of cumin and oregano, water, and  dried Mexican chili. 

I made a red chili sauce from onion, garlic, soaked Mexican chilies pureed with a 1/2 cup water then sauteed in olive oil.


6 comments:

Moon said...

Love the posole and make it during the holidays. Mine uses green chili but any way is great.

I get posole corn in the deli case at our local ethnic market. It is softened and needs lots of washing before you boil it but then it's quite tender. I also use the chicken thighs because they can stew a long time without falling apart. I bet the smokey pork was great.

Sylvie said...

Next time I am opting for the deli posole. I'd rather wash and wash it versus hope the dried softens up. Smoked pulled pork does add a nice layer of flavor.

The Duo Dishes said...

Never made it, but it's so easy to trip over bags of hominy at the markets here. It would be nice to give it a try, especially if LA has a couple more rainy, chilly weekends.

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Mex said...

My mom and dad always made menudo and as they got older mom would use canned hominy. She cooked the ripe for hours and then added the canned hominy in the last half hour.