A mother-daughter conversation on food and cooking (mostly)

Thursday, October 25, 2007


As far as I can tell, the only essential ingredient in the wonderful Mexican stew posole (also spelled pozole) is hominy. After that it varies wildly. It is so flexible, nutritious, comforting, and delicious. It's also a great food for entertaining because you can make up a whole tray of pretty garnishes for guests to add according to their tastes. Some typical garnishes are crumbled Mexican or grated Monterey Jack cheese; sliced radishes or green onions; cilantro; pickled jalapeno slices; olives; lime slices; and cubes of avocado.

Pictured above are some freshly roasted Anaheim chiles. Dad peeled them.

Here is a traditional pork version of posole, as well as a vegetarian one.

Pork Posole

Olive oil
1 or 2 pounds boneless pork, cubed
2 onions, sliced
4 or more cloves of garlic

Heat the oil in a large pan and brown first the pork, then the onions and garlic. (Most Mexican recipes do not brown the pork--it is just boiled. But I prefer the added flavor that comes from browning. You can skip it if you want.) Cover the meat with water and simmer, covered, until very tender. I often do this step in the crockpot.

1 large can tomatoes, or 1 pound fresh tomatillos
2 large cans hominy, yellow or white, drained
1-2 teaspoons oregano
Fresh or canned green chiles to taste

Last night I used 8 large, fresh Anaheims, and it was pretty spicy.

Simmer everything together for about an hour. Serve in bowls with optional garnishes.

Vegetarian Posole with Roasted Vegetables

3 to 6 dried red chiles (or 1/4 cup or more pure chile powder)
2 cloves garlic

Soak chiles in 1 quart hot water for ½ hour, then drain, reserving soaking water. Puree chiles with garlic and ½ cup of the reserved water.

1 large onion
2 tablespoons olive oil

Saute onion in oil until very golden. Add chile puree and cook, stirring, for 5 minutes.

1 or 2 large cans hominy, drained
Vegetable broth (you can make this more or less soupy to taste)
1 can tomatoes
2 teaspoons oregano
Salt and pepper to taste

Add these ingredients to puree and simmer about ½ hour.

1 large onion
1 green pepper
2 large carrots
1 tablespoon olive oil

Meanwhile, chop these vegetables, toss with olive oil, and roast at 450 degrees until charred and tasty, about ½ hour. Add them to the posole and simmer until everything is cooked and flavorful. Serve in bowls with optional garnishes.

1 comment:

Eva said...

Those green chiles are perfect.