posole

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Lazy Man’s Posole

By , from the Culinate Kitchen collection
Serves 4
Total Time 30 minutes

Introduction

Posole (or pozole) is nothing more than lime-treated dried corn; when ground, it’s the basis for corn tortillas. In its whole-kernel form, it’s a deliciously chewy side dish or soup or chili ingredient. You may know it better by its English name, hominy.

Posole also refers to a popular stew that typically features whole-kernel hominy, chiles, and pork. At my local taqueria, however, the house posole is an intense chicken soup that’s perfect on a cold, rainy day. This is my quick version of that dish, made with leftover shredded chicken, canned hominy, and premade chicken stock.

Ingredients

Posole

2 Tbsp. vegetable oil
½ large yellow onion, diced
4 garlic cloves, minced
1 small chile (fresh, dried, or a chipotle chile in adobo sauce), minced
1 tsp. dried epazote or oregano
1 tsp. ground cumin
1 Tbsp. tomato paste (optional)
1 qt. chicken stock
1 can (29 oz.) hominy, drained
½ to ¾ lb. shredded cooked chicken
~ Salt and pepper to taste

Garnishes

~ Quartered limes
~ Sliced radishes
~ Sliced cabbage
~ Mashed avocado or guacamole
~ Bottled mole sauce (optional)
~ Tortilla chips

Steps

  1. Put the vegetable oil into a large Dutch oven. Add the onion and sauté over medium heat, stirring, until the onion turns translucent. Add the garlic and chile and cook, stirring, for a few minutes; add the herbs, spices, and tomato paste (if using), and cook for another minute or two. Add the chicken stock and hominy, and bring to a simmer. Just before serving, add the chicken. Taste, and correct for seasonings.
  2. Ladle into bowls and serve with the garnishes on the side.

Notes

Variation: For a thicker soup with more complex flavor, toss a large handful of raw pumpkin seeds (pepitas) in with the garlic and chile. After adding the epazote, cumin, and tomato paste (if using), add just enough of the stock to make the mixture slightly soupy. Scoop most of the mixture into a blender and whirr into a roughly chopped liquid, then stir the blender froth back into the Dutch oven. Add the rest of the stock and proceed with the recipe.

This content is from the Culinate Kitchen collection.

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There are 6 comments on this item
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16% recommend this recipe
1. by hubbub on Jan 4, 2011 at 1:05 PM PST

We made this last night and added lobster tail to cook at the end (rather than chicken). Very nice!

2. by anonymous on Jan 12, 2011 at 1:30 PM PST

I have a recipe similar to this I got from a Navajo friend when I lived in Northern Arizona. Among a few other alterations, she typically uses mutton (as that is the most used meat of the Native people) and say if you can’t find that, then a slightly sinewy cut of beef. Thanks for the updated recipe!

3. by Steve Sando on Jan 15, 2011 at 1:01 PM PST

Frozen or dried prepared hominy is so much better than the canned that it’s worth the small extra effort. The canned is like eating bland chicken cartilage. It’s ok ground for grits but posole deserves better!

4. by Deborah Madison on Mar 14, 2011 at 9:38 AM PDT

I have to agree with Steve on this. Dried posole (or frozen) has terrific texture and flavor that it makes an incredibly satisfying dish even without meat and chicken stock. It does take longer, but so does slaking corn with lime—it’s quite a process when done at home. A pressure cooker could shorten the time.

5. by blusweatshu blusweatshu2 on Apr 14, 2011 at 3:29 AM PDT

looks soooooo gooooooooood

6. by blusweatshu blusweatshu2 on Apr 14, 2011 at 3:29 AM PDT

looks soooooo gooooooooood

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