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Simple Posole Cooking Recipes

Posole


Traditional Mexican posole is heavy stew, muck like this variation but with a generous quantity of cubed pork in it. Served with tortillas, it makes a fun dinner. My adaptation of posole is not a pork-filled main dish but a delicious side dish that can accompany roast pork, grilled pork chops, spareribs, or any kind of grilled fish. It is also simple and easy to cook.

Make 6 servings

  • Two 15-ounce cans white hominy, drained in a sieve and well rinsed with cold water

  • 1 quart well-flavored chicken stock

  • pound slab bacon, cut into large dice

  • 2 tablespoons chopped fresh oregano, preferably Mexican, plus traditional for garnishing

  • 2 tablespoons good chili powder, or more to taste

  • 1 whole chipotle chile, broken up

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced (optional, but recommended)

  • 3 large ripe tomatoes, seeded and chopped; or one 15-ounce can diced tomatoes (chili style if you like) with the juice

  • Salt to taste

  • Hot pepper sauce to taste

  1. Combine all the ingredients, except the salt, hot pepper sauce, and the additional oregano for garnishing, in a medium-size heavy covered saucepan or flameproof casserole. Simmer, covered, over very low heat until the hominy is very tender, but not mushy or falling apart, 2 to 2 hours.
     

  2. If necessary, increase the heat to medium and cook until the posole is thick. Season with salt and hot pepper sauce. Serve this simple vegetable cooking recipes hot, garnished with the additional oregano.

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