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Posole is a traditional pre-Colombian soup or stew made from hominy, with pork (or other meat), chile, and other seasonings and garnish, such as cabbage, lettuce, oregano, cilantro, avocado, radish, lime juice, etc. There are a number of variations on pozole, including blanco (white or clear), verde (green), rojo (red), de frijol (with beans), and elopozole (sweet corn, squash, and meat).

My last attempt, while the dish was not all that bad, it really lacked depth. Last time I used pork chops – a huge mistake. They did not hold up well to the long cooking process of the hominy. I should have known better; not enough connective tissue. I shied away on ingredients last time as well.

Not this time. I scoured the net looking for how others had put their posole dishes together. Wow! There are dozens of ways to make this dish with the main thread holding it all together being the hominy. I actually saw a seafood posole that I definitely have to make.

Now I admit, I didn’t know much about hominy other than for use as grits. My wife told me that she and her dad used to eat it all the time; the canned variety. According to my wife, this wasn’t no canned hominy!

I received this 1 lb bag of this corn looking stuff named hominy as part of a sample pack I ordered from Rancho Gordo.

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Many know about their beans. They are terrific. The hominy, parallels the quality of their beans. I would not make this with canned hominy ever. Funny thing about that last statement is that I have never even had canned hominy, but from a seasoned canned hominy connoisseur,in my wife, she tells me that this was the best hominy….ever. Absolutely no rubbery texture to the kernels.

1 3 lb pork butt (cut into bite sized pieces)
1 smoked ham hock
1/2 lb dried hominy (soaked overnight in about 3 cups water)
3 – 4 cups chicken broth
1 Spanish or sweet onion (diced)
1 poblano pepper (finely diced – seeded and de-membraned if yer a wuss)
1 jalapeno (see poblano)
2 tbsp minced garlic
12 tomatillos (diced)
1 tsp cumin
2 tsp dried oregano (preferably Mexican)
salt and pepper to taste – (lots of fresh ground pepper)
1 tbsp olive oil

cilantro (chopped)
radishes (sliced)
red oinion (finely diced)
green cabbage (thickly shredded)
1 Hass avocado (diced)
lime wedges
fried corn tortillas (cut into strips)

Get busy:

1. In a large saucepan over medium high heat, brown the meat in batches without crowding. Get a good sear on the pieces. When finished browning all meat, set aside.

2. Reduce heat to medium, add onion and a pinch of salt. Sweat the onion for about 5 minutes scraping up the brown bits.

3. Add peppers, garlic, and tomatillos. Allow to cook for about 4-5 minutes.

4. Add browned meat, hominy with water, ham hock, cumin, oregano, and stock to cover.

5. Bring to a boil

6. Reduce heat to a simmer. Simmer for 3 1/2 hours.

7. Adjust seasonings making sure that the kernels are tender.

Now you can serve it up straight away, but believe me, it is much better when you let it cool, refrigerate it, and warm it up the next day. Oh and I did not remove the ham hock.

To make tortillas, simply heat about a cup of vegetable oil to 350 degrees-f. Cut as many corn tortillas as you like into 3/4 inch strips. Fry them until golden. Dust with kosher salt.

Complete with the garnish.